Use of hydrocolloids to improve the quality of vacuum fried jackfruit chips

The aim of this research was to investigate the influence of hydrocolloid pre-treatment, i.e. pectin, carboxymethyl cellulose (CMC), gum arabic and sodium alginate on the quality of vacuum fried jackfruit (JF) chips. The control JF samples (no hydrocolloid treatment) showed higher absorption of oil whereas the oil absorption was less in the hydrocolloid pre-treated samples. The retention of moisture in samples was found to increase with increase in the concentration of hydrocolloids. However, gum Arabic showed maximum moisture retention followed by sodium alginate, pectin and CMC. All the hydrocolloids except gum Arabic were found to increase the L* value of the JF chips compared to the control sample. Color L* value increased up to 10, 6.5 and 8% in fried chips pre-treated with 2% pectin, CMC and sodium alginate, respectively. The color b* value was also found to increase with increase in concentration of hydrocolloids, whereas color a value was found to decrease. Hydrocolloid pre-treatment increased the force required to break the JF chips. Increase in the concentration of pectin and CMC in pre-treatment showed increase in sensory color attribute of the chips.