Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching
<p>Although jackfruit is highly nutritious, it has a high postharvest loss and is only available for a limited time, especially the green type. Therefore, preservation is required to ensure its availability throughout the year. Green Jackfruit can be preserved by freezing; however, blanching i...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2024-12-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25621 |
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| author | Taslima Ayesha Aktar Nasrin Md. Atiqur Rahman Most. Sadia Arfin Mohammad Mainuddin Molla Ashfak Ahmed Sabuz Most Tahera Naznin Md. Abdul Matin |
| author_facet | Taslima Ayesha Aktar Nasrin Md. Atiqur Rahman Most. Sadia Arfin Mohammad Mainuddin Molla Ashfak Ahmed Sabuz Most Tahera Naznin Md. Abdul Matin |
| author_sort | Taslima Ayesha Aktar Nasrin |
| collection | DOAJ |
| description | <p>Although jackfruit is highly nutritious, it has a high postharvest loss and is only available for a limited time, especially the green type. Therefore, preservation is required to ensure its availability throughout the year. Green Jackfruit can be preserved by freezing; however, blanching is necessary to retain its nutrients and colour before freezing. So, the aim of this study is to examine the effects of boiling water and microwave blanching on the quality of green jackfruit both during freezing and just after blanching. Jackfruits were cleaned, peeled, and cut into one cm thick slices after removing core. Slices were blanched in boiling water (100°C) and microwave (input power 1500 W) and stored for 8 months in a freezer (-20°C) after chilling. Blanching was faster in microwave (2.5 min) than in boiling water (3 min). At eight months, unblanched jackfruit slices received 3.87 scores (considered unacceptable), but slices blanched in boiling water and microwave obtained 6.45 and 6.88 scores respectively in case of overall acceptability, which are considerably higher (p < 0.05) than their unblanched counterparts.</p> |
| format | Article |
| id | doaj-art-2affd3bca5234a56b82cc23c340f5184 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-2affd3bca5234a56b82cc23c340f51842025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-12-016219520910.33512/fsj.v6i2.2562112781Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave BlanchingTaslima Ayesha Aktar Nasrin0Md. Atiqur Rahman1Most. Sadia Arfin2Mohammad Mainuddin Molla3Ashfak Ahmed Sabuz4Most Tahera Naznin5Md. Abdul Matin6Bangladesh Agricultural Research InstituteBangladesh Agricultural Research InstituteBangladesh Agricultural Research InstituteBangladesh Agricultural Research InstituteBangladesh Agricultural Research InstituteUniversity of Nevada, RenoInternational Maize and Wheat Improvement Center (CIMMYT)<p>Although jackfruit is highly nutritious, it has a high postharvest loss and is only available for a limited time, especially the green type. Therefore, preservation is required to ensure its availability throughout the year. Green Jackfruit can be preserved by freezing; however, blanching is necessary to retain its nutrients and colour before freezing. So, the aim of this study is to examine the effects of boiling water and microwave blanching on the quality of green jackfruit both during freezing and just after blanching. Jackfruits were cleaned, peeled, and cut into one cm thick slices after removing core. Slices were blanched in boiling water (100°C) and microwave (input power 1500 W) and stored for 8 months in a freezer (-20°C) after chilling. Blanching was faster in microwave (2.5 min) than in boiling water (3 min). At eight months, unblanched jackfruit slices received 3.87 scores (considered unacceptable), but slices blanched in boiling water and microwave obtained 6.45 and 6.88 scores respectively in case of overall acceptability, which are considerably higher (p < 0.05) than their unblanched counterparts.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/25621external colour, firmness, organoleptic attributes, boiling water blanching, microwave blanching |
| spellingShingle | Taslima Ayesha Aktar Nasrin Md. Atiqur Rahman Most. Sadia Arfin Mohammad Mainuddin Molla Ashfak Ahmed Sabuz Most Tahera Naznin Md. Abdul Matin Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching Food ScienTech Journal external colour, firmness, organoleptic attributes, boiling water blanching, microwave blanching |
| title | Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching |
| title_full | Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching |
| title_fullStr | Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching |
| title_full_unstemmed | Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching |
| title_short | Comparison of Frozen Green Jackfruit Quality following Boiling Water and Microwave Blanching |
| title_sort | comparison of frozen green jackfruit quality following boiling water and microwave blanching |
| topic | external colour, firmness, organoleptic attributes, boiling water blanching, microwave blanching |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/25621 |
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