食品加工与技术杂志

抽象的

Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry

Lakshmana JH, Jayaprahash C, Kumar R, Kumaraswamy MR, Kathiravan T and Nadanasabapathi S

Ready to Eat (RTE) tender Jackfruit curry was prepared and processed by using steam air retort with an overriding pressure of 15 lbs. The cumulative lethality value was 6.0 with a total processing time of 45 minutes. The tender jack fruit curry was stored under ambient (27 - 30°C). The samples were analyzed for changes in moisture, fat, free fatty acids, peroxide value, microbiological and texture, sensory quality attributes. The hardness of the tender jack fruit was reduced from 39 N to 9 N at blanching and 1 N at retort processed product due to heat induced softening of tissue. Further no significant changes were observed in free fatty acids and peroxide value during storage. The product was acceptable and stable up to 12 months under ambient condition with good texture and sensory characteristics.