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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.
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Processing and Preservation of Ready to Cook (RTC) Jackfruit
Editore:
LAP LAMBERT Academic Publishing Aug 2021, 2021
ISBN 10: 6204190245
ISBN 13: 9786204190242
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 52 pp. Englisch. Codice articolo 9786204190242
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Processing and Preservation of Ready to Cook (RTC) Jackfruit
Editore:
LAP LAMBERT Academic Publishing, 2021
ISBN 10: 6204190245
ISBN 13: 9786204190242
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Da: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Haque Khan Md. HafizulMd. Hafizul Haque Khan published more than 35 articles in National and International Journals. He handled several research projects in the field of Food and Nutrition, Food Processing and Preservation. Now he i. Codice articolo 494134134
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Processing and Preservation of Ready to Cook (RTC) Jackfruit
Editore:
LAP LAMBERT Academic Publishing Aug 2021, 2021
ISBN 10: 6204190245
ISBN 13: 9786204190242
Nuovo
Taschenbuch
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. Codice articolo 9786204190242
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Processing and Preservation of Ready to Cook (RTC) Jackfruit : RTC Jackfruit
Editore:
LAP LAMBERT Academic Publishing, 2021
ISBN 10: 6204190245
ISBN 13: 9786204190242
Nuovo
Taschenbuch
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Taschenbuch. Condizione: Neu. 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. Codice articolo 9786204190242
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