Vol. 12, Issue 6 (2023)

Author(s):
Ankur Mahendra Arya, Tarun Kumar, Vipul Chaudhary, Ajeet Singh and BR Singh

Abstract:
Osmotic dehydration is an effective way to preserve jackfruit pulp, as it can reduce the water content of the pulp without significantly altering the flavor. Jackfruit pulp was osmotically dehydrated at 50 ^oC in water bath with sugar solutions of concentration 40^oB. Before osmotic dehydration jackfruit samples were also pretreated viz. blanching, KMS (0.25%), KMS (0.25%) + Citric acid (0.25%) and NaCl (0.5%). After dipping the pretreated jackfruit pulp in to osmotic solution for up to 180 minutes it was observed that various parameters like solid gain, mass reduction and water loss was found higher in blanched samples as compared to other.