Processing and preservation of jack fruit (Artocarpus heterophyllus L.)Bar (Thandra)

摘要

Jack fruit thandra (Bar) was prepared as per FPO specifications using two varieties of jack fruits and packed in butter paper (BP), polypropylene pouches (PP) and metallised polyester low density polyethylene laminate pouches (MPP) and stored at room temperature (30 - 36 degreesC) for 6 months. The storage stability, microbiological and sensory changes were evaluated periodically during storage. The bar samples stored in MPP recorded higher percentage of nutrient retention and minimum microbial count than the samples in BP and PP at the end of 180 days. A reduction in vitamin C, beta -carotene and total sugar contents were observed in the samples irrespective of the packaging materials, The sensory evaluation score values of the bar in MPP were found to be higher than by the samples in PP and BP in that order.