International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   

Vol. 9, Issue 1 (2021)

Studies on preparation of instant ready to serve (RTS) mix from jackfruit (Artocarpus heterophyllus)


Author(s): VL Shinde, CD Pawar, OS Warang, MM Kulkarni and MS Joshi

Abstract: Jack fruit is one of the important tropical fruit crop belongs to family Moraceace. To avoid large postharvest losses in Jackfruit, it is necessary to do research on innovative processed products. The experiment of preparation of jackfruit instant RTS mix powder was conducted at Pomology laboratory, Fruit processing unit of Department of Horticulture, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. The experiment was laid out in Completely Randomized Design with three treatments T1 (26.17% jackfruit powder + 72.57% sugar + 1.25% citric acid), T2 (31.78% jackfruit powder + 67.05% sugar + 1.17% citric acid) and T3 (37.08% jackfruit powder + 61.84% sugar + 1.08% citric acid) with seven repetitions. Treatment T1 (26.17% jackfruit powder + 72.57% sugar + 1.25% citric acid) was found be best with respect to T.S.S., reducing sugars, titratable acidity, pH and ascorbic acid. Treatment T2 (31.78% jackfruit powder + 67.05% sugar + 1.17% citric acid) found best in sensory evaluation as it recorded maximum score for flavour and overall acceptability after 6 months storage period as well as recorded highest B:C ratio.

DOI: 10.22271/chemi.2021.v9.i1s.11407

Pages: 1329-1332  |  521 Views  103 Downloads

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How to cite this article:
VL Shinde, CD Pawar, OS Warang, MM Kulkarni, MS Joshi. Studies on preparation of instant ready to serve (RTS) mix from jackfruit (Artocarpus heterophyllus). Int J Chem Stud 2021;9(1):1329-1332. DOI: 10.22271/chemi.2021.v9.i1s.11407
 

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