Processing and Preservation of Ready to Cook (RTC) Jackfruit : RTC Jackfruit

Language: English

Published by LAP LAMBERT Academic Publishing, 2021

6204190245 / 9786204190242

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - The study explored with the aim of processing and developing ready to cook (RTC) jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. The fruits were sliced and dipping into different solutions viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation RTC. Results revealed that RTC dried at 50°C, 60°C and 70°C temperature took 72 hrs., 48 hrs. and 36 hrs. respectively. Low KMS residue was observed with increasing blanching time and drying temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months.…

Seller Inventory # 9786204190242

Title
Processing and Preservation of Ready to Cook (RTC) Jackfruit : RTC Jackfruit
Author
Md. Hafizul Haque Khan
Publisher
LAP LAMBERT Academic Publishing
Publication year
2021
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6204190245
ISBN 13
9786204190242
Item weight
96 grams
Dimensions
220x150x4 mm

AHA-BUCH GmbH

Einbeck, Germany

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AbeBooks seller since August 14, 2006

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