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Effect of Processing and Drying on Quality Evaluation of Ready-to-cook Jackfruit

Md. Hafizul Haque Khan
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh

Mohammad Mainuddin Molla*
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh

Ashfak Ahmed Sabuz
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh

Md. Golam Ferdous Chowdhury
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh

Mahfujul Alam
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh

Mrityunjoy Biswas
Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, Bangladesh

Abstract/ Executive Summary:

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes.

Keywords: Tender jackfruit, Ready to cook, Nutritional quality, Sensory attributes, Marketable life.

Location: Orchard of the Cotton Research Development Center, Sreepur, Gazipur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

The aim of this is to develop value added ready to cook (RTC) Jackfruit product through proper processing and drying techniques.

Methodology:

Green tender jackfruit (Artocarpus heterophyllus L.) was collected from the orchard of the Cotton Research Development Center, Sreepur, Gazipur. The fruit trees (50) were tagged for selection of proper maturity. When the fruits' maturity attained 60 to 70 days after synthesis then it was harvested and shifted to Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh. The collected fruits were washed thoroughly with tap water and sliced using stainless steel knife. After slicing, it was immediately dipped into the treated solution to avoid browning reaction. After 5 minutes of dipping, the slices were incorporated to steam blanching at 85°C temperature for 8 min. After steam blanching, the slices were again dipped into the previous solution immediately to avoid any kind of browning. After 5 min, the slices were weighed out and mixed with the measured roasted spices. After roasting, then the slices were dried using a hot air mechanical dryer. After drying, the final products were packed into high-density polyethylene (HDPE) packet and sealed. Each HPPE packet contained 100 g of dried RTC jackfruit. Rehydration Ratio of RTC Jackfruit Although drying is one of the oldest and most widely used methods of food preservation, its success largely depends on the rehydration (reconstitution) capacity of dried products. The dried products will be accepted for food uses only if good color, texture, flavor and nutritive value are restored when these are reconstituted or rehydrated in water (Pervin et al., 2008). In this study, 100 g of dried sample was mixed with 1000 ml of distilled water and stirred properly for 1 hour. Then it was cooked with mild heat for 30 min with the measured spices. Determination of Physicochemical composition Physicochemical properties : moisture, ash, total soluble solids (TSS), pH and titrable acidity (TA) were determined using the method of AOAC (2005). Vitamin C (Ascorbic acid) content was determined according to the procedure of Ranganna (1995) and β-Carotene content was determined using the procedure of Holden et al. (1999). The energy content of the treated sample was determined by using Parr 6100 Calorimeter (Parr Instrument Company Moline, IL 61265, USA). The water activity of the sample was determined using Lab Touch-aw (Novasina, AG, CH-8853, Switzerland). Determination of dry matter content: Dry matter content of the RTC jackfruit was determined using the method of Solaiman et al. (2015) with slight modification. Six jackfruit slices were randomly selected from each treatment and cut into small slices (1-2 mm) and mixed thoroughly. Dry weight of the samples was then determined by drying at 75°C for 72 h in a forced-air oven. The following formula was used for determining DM content of the treated samples. Determination of Mineral content Atomic absorption spectrophotometry (Model-AA7000S, Shimadzu, Tokyo, Japan) was used to assess the levels of sodium, iron, calcium, copper, magnesium, boron, manganese and zinc. Potassium content was measured by flame photometry. By comparison to the corresponding standard mineral procured from Sigma Chemical Co., USA individual minerals were quantified. Texture analysis: Texture analysis was done using cross-sectional prove by a Texture Analyzer TA.XT plus (Stable Micro System, Godalming, UK). Compression test mode was used to determine the instrument working parameters with test speed at 1mm/s, distance 2.50cm. The analysis of the data was performed by Texture Exponent Lite version 6.1.14.0 software (Stable Micro System, Godalming, UK) to determine the rupture force and is expressed as N. Color measurement The color of the RTC jackfruit was assessed with a Chroma Meter (Model CR-400, Minolta Corp. Japan). International Commission on Illumination (CIE) lightness (L*), redness (*a), yellowness (*b), chroma (c*) and hue angle (h*) values were measured using D65 illuminates at 10E standard viewer as an orientation method. The equipment was calibrated by standard white tile. Then it was assimilated to measure the values of L*, *a, *b, c* and h* and were replicated three times for each treatment.

Source of Information: Journal of Agricultural Science and Food Technology Vol. 7 (2), pp. 19-29, March, 2021 ISSN: 2465-7522

Article Link (Online Journal): https://doi.org/10.36630/jasft_21002

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Bangladesh occupies a superior position in the world in jackfruit production. In glut season, all the farmers come to the market together; hence they do not get reasonable price for their jackfruit. On the other hand, the farmers cannot process it (tender jackfruit) due to lack of proper processing technology. Results revealed that tender jackfruit treated with 1000 ppm is the best treatment to preserve its color by reducing browning. Blanching and boiling highly affect the reconstitution characteristics of the dried product. This study shows that blanching time affects the KMS concentration and its residue was decreased with the increase of blanching time. Drying is one of the most important primary operations for increasing the storage life of the fruits by reducing their moisture. RTC jackfruit dried at 60°C temperature retained more nutritional value and was acceptable by the judgment of the sensory panels. Results indicate that RTC jackfruit treated with KMS and dried at high temperature could contribute to lower the residual level of KMS. Therefore, it is recommended that green tender jackfruit (angular size) can be treated with 1000 ppm, blanched at 8 min at 85°C temperature and dried at 60°C in terms of retaining color, texture, nutritional and organoleptic test. The storage life of the RTC jackfruit could be extended to more than 6 months. This RTC jackfruit does not only reduces the cooking time but also reduces the hassle of peeling, grinding, processing of large jackfruit before cooking.

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