International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:5, May, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 466-472

Quality Evaluation of Osmosed Jackfruit Bulb Slices
K. Mithun1* and S. Kaleemullah2
1Dr. NTR College of Agricultural Engineering, ANGRAU, Bapatla, India
2PHET Center, RARS, ANGRAU, Tirupati, India
*Corresponding author

The present study was carried out to determine the quality and sensory parameters of osmotic dewatered jackfruit bulb slices at optimized condition. The quality parameters like colour, hardness, ascorbic acid content and sensory parameters like appearance, odour, taste and overall acceptability were studied. The results showed that the osmotic dewatering process has significant effect on the quality and sensory parameters respectively. The significant being positive in both the quality and sensory parameters are observed. The osmotic dewatering process has proved to be one of the best processing technique without compromising on the quality.

Keywords: Jackfruit bulb slices, Osmotic dewatering, Quality evaluation

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How to cite this article:

Mithun K. and Kaleemullah., S. 2019. Quality Evaluation of Osmosed Jackfruit Bulb Slices.Int.J.Curr.Microbiol.App.Sci. 8(5): 466-472. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.