Development on process &standardization of instant tender jackfruit (dried)

Jackfruit is consumed by most of the people in the world as it has abundance of health benefits. As it is a seasonal crop and economically available, proper preservation techniques have to be developed because a large amount of Jackfruit gets wasted every year. It is a common component homesteads in Pollachi and Kerala since not much work has been done, farmers are not aware of the value addition, processing and preservation of Tender Jackfruit. Therefore, hence the present study a suitable processing method is developed, it will be a boon to the farmers. The objectives of the present study is to prepare and standardize the dried (tender) jackfruit that could be incorporated as a value added products in some of the traditional recipes and RTE snack food. In the present study, we processed the tender jackfruit by Steam and Hot water Blanching and used two types of preservatives like Common Salt and KMS. Among the variations, Steam Blanched Jackfruit with KMS were found to be the best based on sensory evaluation viz., appearance, texture, taste, flavour and overall acceptability. Moisture of the dried jackfruit is found to be 10.85% .The best Microbial count is 7 and 28 for WB-OD-KMS with two serial dilutions. Hence, the present study developed value added blanched Jackfruit that can be eaten all-round the year as RTE Snack food.