Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices
نویسندگان
چکیده
منابع مشابه
Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices
The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at h...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولNutritional assessment of a jackfruit (Artocarpus heterophyllus) meal.
OBJECTIVES The mature jackfruit (Artocarpus heterophyllus) is consumed in Sri Lanka either as a main meal or a meal accompaniment. However, there is no scientific data on the nutrient compositions of cooked jackfruit meals. Thus, the objective of the study was to carry out a nutritional assessment of a composite jackfruit breakfast meal comprising seeds and flesh. DESIGN A jackfruit meal comp...
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The objective of present study is to investigate anti-ulcer activity of Artocarpus heterophyllus Lam. leaves extracts on indomethacin induced ulcers in rats and establish the probable mechanism of antiulcer activity, if any and confirm the validity of claims of the activity as mentioned in texts as traditional medicines. The leaves were extracted with methanol and anti-ulcer activity was evalua...
متن کاملProduct Development from Jackfruit (Artocarpus heterophyllus) and Analysis of Nutritional Quality of the Processed Products
The present experiment was conducted at the Molecular Horticulture Lab. of Agrotechnology Discipline, Khulna University to develop products by processing different parts of jackfruits and to evaluate the nutritional quality of the processed products. The highest total soluble solids were observed from jelly (65.00 %). The highest pH was also found in jelly (5.047). Green pickle contains highest...
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ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2014
ISSN: 2356-7015,2314-5765
DOI: 10.1155/2014/752047