Studies on effect of osmotic dehydration on quality and storage behaviour of ripe jackfruit blubs (Artocarpus heterophyllus L.)

摘要

The study was aimed to determine the effect of dry sugar on osmotic dehydration of ripe jackfruit shces. The experiment was laid out with factorial completely randomized design (F.C.R.D.). There were five treatments with various dry sugar levels (1:0.5, 1:1, 1:1.5 and 1:2 ratio) for osmotic dehydration and the product was analyzed for physcio-chemical composition and sensory qualities at an interval of 30 days up to a storage period of 90 days at ambient conditions. As per the results of the presentstudy, the osmotically dehydrated jackfruit slices could be stored up to 3 months at ambient condition, when packed in 400 gauge low density polyethylene (LDEP). The aValue for colour of osmodehydrated jackfruit shces increased with dechne in the L* andb* value for colour during storage. The moisture, TSS, reducing and total sugar content exhibited increasing trend with increase in the sugar levels for osmodehydration.