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Product Development from Jackfruit (artocarpus Heterophyllus) and Analysis of Nutritional Quality of the Processed Products

C. Mondal
Student
Agrotechnology Discipline, Khulna University

R. N. Remme*
Student
Agrotechnology Discipline, Khulna University

A.A. Mamun
Asst. Professor
Agrotechnology Discipline, Khulna University

S. Sultana
Asst. Professor
Agrotechnology Discipline, Khulna University

M. H. Ali
Student
Agrotechnology Discipline, Khulna University

M.A. Mannan
Professor
Agrotechnology Discipline, Khulna University

Abstract/ Executive Summary:

The present experiment was conducted at the Molecular Horticulture Lab. of Agrotechnology Discipline, Khulna University to develop products by processing different parts of jackfruits and to evaluate the nutritional quality of the processed products. The highest total soluble solids were observed from jelly (65.00 %). The highest pH was also found in jelly (5.047). Green pickle contains highest amount of vitamin-C (3.4433 mg/100 g) and carotinoids (22.78 mg/100 g). Sweet pickle contains the highest amount of moisture (50.95%). After six months of storage, quality of the processed products regarding color, taste, flavour and texture were similar to that of freshly processed products. But after 8-9 months of storage the quality of jam, jelly and squash started to deteriorate and the quality of pickles (i.e., green pickle and sweet-pickle) remain unchanged even after 12 months of storage.

Keywords: Jam, Jelly, Pickle, Squash, Jackfruit

Location: Molecular Horticulture Lab. of Agrotechnology Discipline, Khulna University

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Jackfruit

Objectives:

To develop products by processing different parts of jackfruits and to evaluate the nutritional quality of the processed products.

Methodology:

The present study was under taken to develop products by processing different parts of jackfruits and to know the nutritional quality of the processed products.

Source of Information: IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS); e-ISSN: 2319-2380, p-ISSN: 2319-2372.Volume 4, Issue 1 (Jul. - Aug. 2013), PP 76-84

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

After six months of storage, quality of the processed products regarding color, taste, flavour and texture were similar to that of freshly processed products. But after 8-9 months of storage the quality of jam, jelly and squash started to deteriorate and the quality of pickles (i.e., green pickle and sweet-pickle) remain unchanged even after 12 months of storage.

Knowledge Management: Journal