Papers

PREPARATION AND PACKAGING OF JACKFRUIT CHIPS (Pages : 41 - 47)

M. M. MOLLA, T. A. A. NASRIN, M. N. ISLAM AND M. A. J. BHUYAN

A study was conducted in the laboratory of Postharvest Technology Section under Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during June to September 2007 to find out a suitable preparation technique of quality jackfruit chips and their good packaging. Fruit’s slices treated with preservative and firming agents, pricked, blanched and then processed. A taste-testing panel for different sensory attributes using a 9- point hedonic scale tasted the fresh and stored chips. There were three packaging materials viz., metalex foil pouch, high density polyethylene and polypropylene pouch. During two months storage, the results showed that chips packed in metalex foil pouch secured the highest sensory score (crispiness: 9.0, colour: 9.30, flavour: 9.20 and overall acceptability: 9.10) followed by high density polyethylene pouch and polypropylene pouch obtained the lowest score (crispiness: 6.4, colour: 5.0, flavour: 5.6 and overall acceptability: 5.9). Download


Latest News

Upcoming Issue: International Journal of Sustainable Crop Production, Volume 14 Issue 1, May 2019
Upcoming Issue: International Journal of Experimental Agriculture, Volume 9 Issue 2, May 2019
Upcoming Issue: Journal of Innovation and Development Strategy, Volume 13 Issue 1, August 2019
Upcoming Issue: Institutional Engineering and Technology, Volume 7 Issue 1, August 2019
Upcoming Issue: Journal of Soil and Nature, Volume 10 Issue 1, November 2019
Upcoming Issue: Marine Resources and Aquaculture, Volume 4 Issue 1, November 2019

Contact Us

Green Global

+880 1712 068306


Green Global

editorATggfjournalsDOTcom rajuakhtar8ATgmailDOTcom