Vol. 11, Issue 8 (2022)

Author(s):
AVS Hyndavi, DV Swami, P Ashok, DR Salomi Suneetha and K Uma Krishna

Abstract:
The study was conducted to find out suitable drying technique and packaging material for the storage of tender jackfruit powder. Tender jackfruit slices were blanched for one minute at 100 °C and dried in three drying methods viz., sun drying (D₁), solar drying (D₂) and tray drying (D₃) and then milled into powder. Among three drying methods, maximum powder recovery percentage was recorded by tray drying method (20%) followed by solar drying (14%) and sun drying (13%). The tender jackfruit powder was packed in LDPE (Low Density Polyethylene) (P₁), HDPE (High Density Polyethylene) (P₂) and aluminium foil pouch (P₃) and stored for 90 days. It was observed that, among all treatment combinations tray dried powder packed in aluminium foil pouch recorded the minimum moisture content (%) and water activity (a_w), maximum ascorbic acid (mg/100g), protein (%), fibre (%) and ash content (%).