Development of Shelf Stable Jackfruit Varatty by Thermal Processing in Retort Pouch

Abstract

Jackfruit (Artocarpus heterophyllus) belongs to family Moraceae, is one the most significant evergreen trees in tropical areas and widely grown in south east Asia especially India and Bangladesh. It isan important nutritious tropical fruit of India. Its availability is seasonal and could not be stored as such for longer periods under ambient or refrigerated conditions which results in its wastage. Preparation of value added products is one of the traditional methodsto extend its shelf life.Chakkavaratti is a prominent traditional jackfruit processed product of Kerala. It is consumed assuch or it is used as the raw material for several traditional dishes like chakkayada, chakkaprathaman, chakkayappam, chakkapayasam etc. But jackfruitvaratty stored at ambient condition was found to be less shelf life. Thermal processing of jackfruit varatty in retort pouch has proven to be highly successful in extending the shelf life in various products. Hence the present study on “Development of shelf stable jackfruit varatty by thermal processing in retort pouch” was undertaken with specific objectives – 1) Development of shelf stable jackfruit varatty by retort processing. 2) Optimization of process parameters for the production of thermally processed jackfruit varatty and 3) Shelf life studies and quality evaluation of retort pouch packed jackfruit varatty. In the present study, two pasteurization temperatures (100°C and 110°C) and a sterilization temperature (121°C) were selected. Based on the Ball’s formula and heat penetration curve, the thermal process time for pasteurization at 100°C to reach F value 1 and F value 2 were 39 min and 58 min, ,respectively. Similarly the thermal process time for pasteurization at 110°C to reach F1 and F2 were 25 min and 36 min, ,respectively. Also, the total process time required for sterilization at 121 o C for attaining F O value was 22 min.Quality evaluation of the stored thermally processed jackfruit varatty were evaluated based on TSS, total sugars, water activity, moisture content, texture and colour. The experimentswere statistically analyzed using Agressoft ware. Based on the physico-chemical analysis, the samples stored at refrigerated conditions was found to be better than the ambient storage products for all treatments. Apart from quality evaluation, microbiological load of the stored jackfruit varatty was examined at every 30 days interval for a period of 5 months. The number of colony forming units was found to be nil up to first 30 days of storage in all treatments except T1 under refrigerated condition. After 90 days of storage, the observed microbiological counts were within the permissiblelimit. For control sample, the microbiological count was within the permissible limit for 30 days of storage. But,after 60 days of storage, the microbiological count was found to be exceed the permissible limit. The results revealed that the thermally processed samples under ambient and refrigerated storage were microbiologically safe.Sensory evaluation was done after 6 months. Various parameters such as colour, texture, taste and overall acceptance were evaluated by a 5 point hedonic scale. Based on sensory evaluation, the samples processed at 100 0 C F 1 and stored at refrigerated condition was found to be the best among the treatments. Microbiological analysis revealed that the thermally processed samples under ambient and refrigerated storage were microbiologically safe for 90 days. Hence, by considering the economy, it is concluded that thermally processed jackfruit at a pasteurization temperature of 100°C, F1 can be stored safe at ambient temperature for a period of 90 days.Cost economics of the thermally processed jackfruit varatty in retort pouch was calculated and the cost of retort pouch contains 100g varatty was found to be Rs.14.