Vol. 12, Issue 6 (2023)

Author(s):
Bhavanee KND, Rajasekhar M, Rajya Lakshmi R and Vengaiah PC

Abstract:
Osmotic dehydration, a method of preservation has the advantage of being very easy to perform for home and small scale processing. Preservation of jackfruit (Artocarpus heterophyllus Lam.) by osmotic dehydration method has been standardized to reduce the post-harvest losses. Osmo-dehydrated slices were prepared using 50, 60 and 70% sugar, 0.2 and 0.4% of citric acid as preservatives. After drying, jackfruit slices were packed and stored at ambient temperatures for a period of 90days and evaluated for different quality characters at every 15 days interval. Osmo-dehydrated slices prepared using 60% sugar, 0.4% citric acid and dried in electrical dehydrator showed better retention of quality, nutritionally rich and more acceptable even at 90^th day of storage. It was observed that TSS, total sugars and reducing sugars showed increasing trend whereas titratable acidity and β-carotene content exhibited decreasing trend during the storage period of 90 days. It can be inferred from the study, that the flavour, taste and nutritional quality of fruit bar and osmodehydrated slices prepared in electrical dehydrator were good with acceptable colour where as the products prepared in solar dryer turned brown by 60^th day.