Abstract:
This study aims to development of Jackfruit (Artocarpus heterophyl/zs) based ready to
cook Kottu mix and evaluate the nutritional composition and sensory properties. The
jackfruit is rich in protein and fiber. Currently jackfruit has surplus of harvest in locally.
That amount can reduce with this kind of value added products. This product value
added with vegetables and spices as a seasoning and flavoring. Jackfruit flesh part only
use for this product. That potion contain significant amount of nutrient such as vitamins,
minerals, carbohydrate and protein. In this study conducted under the five
combinations of dehydrated samples (Tr-Ts). In this study 600C of constant
temperature use for the dehydration and dehydration time was changed as treatment.
Tr, control sample (fresh sample), Tz:T5;dehydrated with constant temperature (600C)
with 4, 6, 8 and 10 hours duration. Dehydrated product evaluated for sensory evaluation
as recooked product. The recooked products were evaluated according to the 7 point
hedonic scale. Physical properties were evaluated (yield, weight loss, rehydration ratio
and bulk density) and proximate analysis (moisture, fat, ash, fiber, protein and
carbohydrate) was done. To ensure the safety and shelf life of ready to cook product,
microbial testing was also carried out under normal storage temperature. Sensory
evaluation revealed that, T5 sample was accepted by the consumer preference. Tr and
T5 using one way ANOVA to determine significant differences across multiple
parameters. Result revealed that Ts was selected and having protein content (%)
4.55*0.01, moisture content (%) 6.34+0.2, fat content (%) 17.33+0.01, fiber content
(%) 4.66+0.01 and carbohydrate content (%) 59.43+0.01. The physical properties of
ready to cook Kottu mix depends on the treatment was yield (%) ofjackfruit is 21.I3,
and Bulk density was 0.37 Pa. In Ts exhibit significantly high value in protein, fat, ash,
fiber and carbohydrate content, indicate superior nutritional density. Physical properties
showing favorable conditions for dehydrated product in Ts treatment.
