Evaluation of quality parameters of unripe mature jackfruit chips at varied temperature through deep fat frying process

Abstract

Jackfruit chips were prepared by the process of deep-fat frying in coconut oil at three frying temperatures, i.e., 125 °C, 135 °C, and 145 °C. Jackfruit bulb chips fried in coconut oil at 125 °C for 10 minutes of frying time give good results. The quality parameters i.e., Frying temperature 125 °C with frying time 10 ± 0.5 min, moisture content % (db) 9.333±0.01%, fat content % 10.581%,Yellowness Index 181.305±29.9, Hardness(N) 4.397±0.30 was found to be best. The maximum sensory score for 125 °C temperature was found, i.e., color (7.410±0.01), flavor (7.047±0.02), hardness (7.100±0.10), texture (7.300±0.10), and overall acceptability (7.230±0.01).