Vacuum-fried processed food from jackfruit

A number of food products have already been developed using jackfruit. This includes vacuum-fried product. This utilizes half-ripe fruit to produce bright yellow and crunchy ripe products. However, these products lack the aroma and taste of ripe jackfruit. Diamante (LSU) conducted a study on the effect of ripeness and pre-treatment methods on the chemical and sensory qualities of vacuum-fried jackfruit. Findings of the study revealed the following: The MC of the vacuum-fried products from half-ripe samples. Lower moisture level means longer storage life. The fat content of vacuum-fried products from blanched and frozen half-ripe samples was significantly higher than the products from fresh-ripe and half-ripe samples. This translated to shorter storage life products from blanched and frozen-ripe samples. The percent yield of the vacuum-fried product from fresh half-ripe jackfruit was significantly higher than products from blanched and frozen ripe sample. This showed that more fried products can be obtained when processing vacuum-fried jackfruit from fresh half-ripe samples than from ripe samples. The color, texture, and oiliness of the vacuum-fried products from half-ripe samples were significantly better than the products from ripe samples. On the other hand, the aroma, sweetness, and general acceptability of vacuum-fried products from ripe samples were significantly better than the products from half-ripe samples. The contrasting sensory qualities of the half-ripe and ripe samples suggested that all products have acceptable qualities depending upon the preference of the consumers. This implied that a wide range of products with varying sweetness and aroma can be obtained in processing vacuum-fried jackfruit from half-ripe samples without any pre-treatment methods (fresh) or with pre-treatment (freezing) since the resulting products have favorable physico-chemical and sensory qualities.