Abstract:
Jackfruit (Artocarpus heterophyllus) is a large evergreen tree, which belongs to the genus Artocarpus of the Moracea family. It is grown in many tropical countries.Although it gives very high production, seasonal production and modern life style of the people make large quantity of production underutilized. The modern preservation technologies could be applied to make value added, markedly available food products to utilize this high production. Development of ready to cook young jackfruit Mallun was identified as a good solution. It will minimize the wastage and also will provide nutritional benefits.
Young jackfruit is the tender portion of jackfruit, which contains lots of nutrients.Traditionally, Malluns are prepared from young jackfruit with spices and scraped coconut. It can be preserved according to the modern preservation techniques.
In this study, two different young jackfruit Malluns were prepared by dehydration technique and minimally processing technique. The sensory and physico-chemical characteristics of the processed products were studied. The shelf life of the products also was evaluated for both samples.
Sensory evaluation for the characteristics colour, smell, taste, appearance and overall acceptability disclose that the two samples are not significantly different. It was identified that the preparation time for consumption as 5-7 minutes for the dehydrated sample and, s 8-10 minutes for the minimally processed sample. The moisture content of dehydrated sample was 27.6% and minimally processed sample was 75.38%. The total solids content of dehydrated sample was 72.4% and minimally processed sample was 24.62%. Reconstitution ratio of the dehydrated sample was 4.46.
The study to find out antioxidants for coconut revile that the natural antioxidants,turmeric and pepper are better than artificial antioxidants SMS and citric acid.
