Nutritional stability and quality of vacuum fried 'EVIARC sweet' jackfruit (Artocarpus heterophyllus Lam.) as affected by fruit maturity and packaging methods
2018
Daclag, J.G.
This study aimed to establish fruit maturity and the corresponding indices of jackfruit ('EVIARC Sweet' cultivar) suitable for vacuum frying jackfruit with better nutritional stability, physico-chemical properties, and sensory qualities. It also determined the packaging method that best maintained the quality of the packaged product. Results revealed that the spine density of the jackfruit decreased with increasing stage of maturity. Younger fruit have higher spine density, while more mature fruit has lesser spine density. Spines become wider as the fruit matures and approaches ripeness. The peel color also changed from green to yellowish green or yellowish brown as maturity progressed. Ripe jackfruit that is suitable for vacuum frying has yellowish green peel and bright yellow fruit pulp. The 120 days after anthesis (DAA) fruit maturity was found to be more suitable for vacuum frying process as indicated by higher retention of vitamin C, high total phenolic content and high acceptability scores for its sensory attributes. The use of oxygen absorber was also found to significantly improve the storage quality of the vacuum fried jackfruit. This packaging method provided a better option to improve the quality of the vacuum fried jackfruit by reducing the rancidity of the product during storage.
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