Preparation and preservation of value added products from jackfruit and evaluation of their biochemical properties

Md. Jahidul Islam*, Bikash C Sarker, Md. Shazadur Rahman, Md. Shabbir Hossen and Most. Ishrat Jahan Arthi

Department of Agricultural Chemistry, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh


*Corresponding author: jahidul@hstu.ac.bd

Article history: Received: 11.9.2021, Accepted: 21.10.2021, Published: Online: 31.10.2021

To cite this article: Islam MJ, Sarker BC, Rahman MS, Hossen MS and Arthi MIJ. 2021. Preparation and preservation of value added products from jackfruit and evaluation of their biochemical lproperties. Intl. J. Agric. Med. Plants. 2(5): 18-27.

ABSTRACT 

Value addition through processing and preservation of jackfruit (Artocarpus heterophilus Lam.) is currently viewing as an important aspect in fruit industry to reduce post-harvest loss. The present investigation was carried out to prepare value-added products such as jackfruit candy and jackfruit jam from jackfruits (cv. Khaja) and, analyze their biochemical compositions and mineral constituents. The fresh half ripe and fully ripe jackfruit were collected from local market and then washed and peeled followed by removal of seeds. Five jackfruit jams and five jackfruit candies were prepared as value-added products using different ingredients with different combinations. To evaluate the biochemical properties, chemical analysis and organoleptic observations of jackfruit jam and jackfruit candy were performed. The protein, ash, fat, fibre, calcium and magnesium contents of Jam 3 were 1.73%, 0.035%, 0.16%, 0.48%, 44.5 mg/100g and 35.8 mg/100g, respectively. The proximate composition of Candy 4 with protein, ash, fat and fibre contents were 6.75%, 0.10%, 0.81% and 0.72%, respectively. The overall acceptability of Jam3 was the highest and nutritional value was also higher compared to other treatments. In case of candy preparation, Candy 4 showed the highest score for its acceptance. There was a significant difference at probability p<0.05 in different jackfruit jams and jackfruit candies.

Keywords: Biochemical properties, Candy, Jackfruit, Jam, Sensory tests

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