Development of food products from jackfruit and their quality assessment

Abstract

Abstract : The study was under taken to develop value added processed products from the edible parts of green and ripe jackfruit. Investigation was done in the laboratory of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur during March 2004 to December 2006. To achieve the objectives of the study (i) Green jackfruit pickles were successfully prepared using 55-85 g of sugar with 10 g variations in the treatments for one kilo of raw material. As pickling ingredients, mustard oil, spices & condiments and vinegar were used. The products were pasteurized for 20 minutes, (ii) Jackfruit sweet-pickles were prepared using 35-50° brix solution with 5° brix variations in the treatments and pH was maintained 2.6. Ginger as pickling ingredients and dried pepper as dressing material were used. The products were pasteurized for 20 minutes, (iii) Jackfruit bulbs were preserved in 30-45° brix solution with 5° brix variations in the treatments. Maintained pH 3 and pasteurized for 20 minutes. In the processed products, increased amount of sugar, TSS and minerals along with decreased quantity of ascorbic acid and (J-carotene were found in comparison to fresh fruits. Thus the study indicates that hot-pickle from green jackfruit, sweet-pickle from ripe jackfruit can be prepared and ripe jackfruit bulb can also be preserved for future use which is encourageous for us in the establishment of cottage industries efforts of which are as yet quite inadequate.