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Studies on the Storage Life and Quality of Ripe Jackfruit Powder

M. IBRAHIM*
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi-6206, Bangladesh

M.O.H. HELALI
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi-6206, Bangladesh

A.K.M.S. ALAM
Applied Botany Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi-6206, Bangladesh

R. AMIN
Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi-6206, Bangladesh

S. AKHTER
Institute of Biological Sciences, University of Rajshahi, Rajshahi-6205, Bangladesh

Abstract/ Executive Summary:

The research was carried out as a part of a sustainable development goal that mitigates the malnutrition of our people. The perishability and climacteric pattern of ripe jackfruit guide to need some preservation technology that’s way we have prepared ripe jackfruit powder and studied the storage life and quality characteristics of that product. The physical (colour, flavor, and taste), biochemical (moisture, dry matter, total soluble solids, total sugar, non-reducing sugar, reducing sugar, ash, minerals i.e. phosphorous, iron, calcium, protein, pH, acidity, vitamin C, vitamin A, soluble protein, starch and total carbohydrate) analysis and microbial (total colony count, total fungal count and fecal coliform) evaluation were done during the storage period. From the assessment of the above parameters of jackfruit, powder was acceptable in terms of quality parameters.

Keywords: Jackfruit powder, Storage period, Microbial loads, Local cultivar, Perishability, Quality

Location: Experimental jackfruit research garden of BCSIR Laboratories Rajshahi, Bangladesh

Start Date: 00-06-2014

End Date: 00-07-2015

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

The present study has been undertaken to through light on some of the constituents of jackfruit for making processed products as well as to apprehending the fruit as a supplementary food having a good nutritional value with a hope to be recognized jackfruit as a major fruit crop of our Bangladesh as well as the whole world.

Methodology:

Freshly harvested and uniformly ripe jackfruit cultivar of khaja type were collected from the experimental jackfruit research garden of BCSIR Laboratories Rajshahi, Bangladesh during June–July, 2014 and 2015. Only sound and firm ripe jackfruits were undertaken in this experiment. The jackfruits were washed in freshwater. After that the fruit was deskinned and bulbs were collected from deskinned jackfruit. Next all the jackfruit seeds were removed from the bulbs. Then the bulbs were pressed and the extract was collected. Sugar and a small quantity of citric acid were added and mixing well by a blender. The mixture was then heated again and again for perfect dehydration. Then the mixture was powdered and packed immediately because they are very hygroscopic in nature. After labeling the packed powders were stored for study. Preserved jackfruit powder was stored for a period of 336 days or one year at ambient temperature (25-35⁰C). The biochemical and microbial analyses were done in the following intervals. 7 days up to 21st day, 15 days up to 66th day, 30 days up to 156th day and 60 days up to 336 day. The biochemical changes were also determined using the standard methods. The moisture content was determined by the oven drying method (Karmas 1990). The sugar content was determined by spectrophotometric method (Miller 1959), the reducing sugar was estimated by the same method (Jayaraman 1981), measurement of starch and total carbohydrate (Dubois et al. 1956), soluble protein (Lowry et al. 1951), vitamin A (Eqbal et al. 2011), vitamin C (Jagota and Dani, 1982), calcium (Stern and Lewis, 1957), phosphorus (Fisk and Row, 1925), iron (Wong 1928). TSS (total soluble solids) was determined by the refractometric (add scale 0-30 or 30-60 like) method (Gofur et al. 1997) and pH was determined by a standard pH meter (Ibrahim 2002). Acidity was estimated by the acid-base titrimetric method (Ranganna 1986) using standard sodium hydroxide solution. The preserved jackfruit powder was analyzed periodically and the results were recorded in tables. The microbiological test was done by the pour plate and spread plate method (Buchanan and Gibbons, 1974). The presence of faecal coliforms was determined by using EZTM Coliform cult (X-GAL/MUG) test kit. Organoleptic test and acceptability (Gofur et al. 1997) of the preserved product was performed by a panel of ten judges on the basis of their scoring, excellent- 80% or above, good 70-80% and below 70% fair depending on general appearance (colour), flavor and taste .

Source of Information: Int. J. Sustain. Crop Prod. 11(1):23-29(February 2016) ISSN-1991-3036 (Online)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Jackfruit powder prepared and preserved in the present study could be used in the preparation of instant jackfruit drinks. Juice blends, jackfruit jelly, as a nutritional colorant in baby foods, milkshakes, extruded products and as a health ingredient in confectionery and bakery products and to make vitamin C rich food items. The developed procedure for the preparation of jackfruit powder could be easily adopted by small-scale well-interested entrepreneurs and cottage industries. In the conclusion, it can be recommended to the entrepreneurs and consumers that the prepared jackfruit powder is a natural product having good nutritional value, shelf life is nearly one year and also microbiologically acceptable in quality.

Knowledge Management: Journal