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VOL. 10, ISSUE 4 (2025)
Preparation of ready-to-cook tender jackfruit chunks using hot air drying
Authors
Vamsi Vara Prasad N, Someswara Rao Ch, Raj Kumar P, Tamanna P, Sneha G
Abstract
A nutritious and convenient ready-to-cook (RTC)
tender jackfruit product was developed by optimizing pretreatments and drying
temperatures. Three pretreatments viz. 0.3% KMS, 0.3% citric acid and
0.5% salt were given to pre-processed jackfruit chunks for 10 min to prevent
enzymatic browning. After pretreatments, the chunks were blanched at 80ºC for 3
minutes in hot water and dried at 50ºC. The dried chunks pretreated with KMS
showed more color retention which is further dried at 50ºC, 60ºC and 70ºC (T1,
T2 and T3 samples). Processing parameters including cooking time, rehydration
ratio, pH, and water activity and proximal analysis were determined for the RTC
jackfruit chunks. Texture profile and sensory analysis were also conducted. The
results showed that T3 (chunks pretreated with KMS and dried at 70ºC) exhibited
most favorable outcomes in terms of color retention, shortest drying time (9h,
shortest cooking time (7.5 min), higher rehydration ratio (4.22), lowest water
activity (0.43), optimal pH (6.00), soft texture and desirable sensory
attributes. The optimal conditions of 0.3% KMS pretreated and 70ºC drying
temperature preserved jackfruit’s nutritional and textural properties.
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Pages:41-46
How to cite this article:
Vamsi Vara Prasad N, Someswara Rao Ch, Raj Kumar P, Tamanna P, Sneha G "Preparation of ready-to-cook tender jackfruit chunks using hot air drying". International Journal of Food Science and Nutrition, Vol 10, Issue 4, 2025, Pages 41-46
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