Process optimization for the development of easy-to-cook jackfruit bulbs

Overproduction of jackfruit (Artocarpus heterophyllus) in harvesting seasons and its short post-harvest shelf life make it an underutilized fruit species. The present study was conducted to analyze the feasibility preparing processed products enhance utilization reduce wastage. Jackfruit bulbs were cut into 4.5 cm ± 0.5 length 0.3 width pieces. two-factor factorial technique used as experimental design when developing products. As factors, freezing operation dipping treatment considered. Hot water extracts A. heterophyllus leaves Trachyspermum ammi two treatments sensory evaluation tests carried out determine which is better. T. had better acceptance, hence continued selected method. effect (-18 °C for 12 h), pre-cooking time, rehydration on cooking time also investigated. Frozen non-dipped bulb pieces highest proximate composition, DPPH, total phenolic acid, colourimetric values determined. Moisture, ash, fat, crude protein carbohydrate content frozen 8.08 0.28 %, 0.88 0.01 0.31 0.03 3.93 0.06 81.09 0.54 % respectively. (L*, a*, b*) 79.40 0.61, 1.87 0.35, 25.43 1.33, 25.50 1.35 results revealed that significantly (P<0.05) bulbs. Based results, without leaf extract identified having best acceptability. final product possesses a good nutritional profile concerning protein, carbohydrate, mineral content, DPPH acid content.