Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Preparation and Packaging of Jackfruit Chips

M.M. Molla
SSO
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

T.A.A. Nasrin
SSO
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

Md. Nazrul Islam
PSO
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

and M. A. J. Bhuyan
Director
Horticulture Research Centre, BARIJoydebpur, Gazipur-1701.

Abstract/ Executive Summary:

A study was conducted to find out a suitable preparation technique of chips from jackfruit. Fruit’s slices were treated with preservative and firming agents, pricked, blanched and then processed. Initial moisture content of chips was 4.00%. Three packaging materials namely, metalex foil pouch, high density polyethylene and polypropylene pouch were used to pack the chips. A taste-testing panel of 10 members was evaluated of different sensory attributes using a 9- point hedonic scale. Jackfruit chips packed in metalex foil pouch found better than other packaging materials and secured the highest sensory score during two months storage period.

Keywords: Jackfruit chips, Preparation, Packaging, Storage, Quality.

Location: Joydebpur, Gazipur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

To find out a suitable preparation technique of jackfruit chips
To develop a suitable packaging technique for long term storage of jackfruit chips.

Methodology:

The experiment was conducted in the laboratory of Postharvest Technology Section, HRC, BARI, Joydebpur, Gazipur. Fully mature but unripe jackfruit was taken and washed with clean water and peeled carefully. After peeling, bulbs were collected and seeds were removed from the bulbs. Then the bulbs were cut into 5 cm x 2 cm slices. The cut slices were blanched in water for 10 minutes. Then the slices were weighed out and immersed in 0.1% KMS for 15 minutes using 2 kg of solution per kg of bulbs. The slices were dried in a mechanical electric dryer. Then they were fried in palm oil and stirred with narrow wooden stick maintaining temperature of 60-70 °C until they turned to light yellow colour. The prepared chips were mixed with tasting salt and spices in a bowl and packed in polypropylene pouch, high density polyethylene pouch (HDPE) or in metalex foil pouch and stored in ambient temperature for two months.

Source of Information: BARI Annual Report 2007-2008

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 20000/

Total Budget (Tk.) : 20000/

Achievement/Findings:

Jackfruit chips can easily be prepared following very simple and easy technique. The cut slices (5 cm x 2 cm) fried in palm oil maintaining temperature of 60-70 °C until they turned to light yellow colour. Considering moisture content (%), weight gain (%), quality aspects and sensory attributes like crispiness, colour, flavour and overall acceptability, metalex foil pouch was found most suitable for packaging of jackfruit chips. The prepared chips can be stored in for two months metalex foil without deterioration of quality.

Knowledge Management: Report/Proceedings