Lorina A. Galvez1, Remberto A. Patindol2 and Linda B. Mabesa3
The main problem of the dehydrated jackfruit developed by the Visayas State University (VSU) is that it develops browning after one to two months even if the product is packed in a good packaging material. This study was conducted to determine the effects of variety and sulfite in controlling browning within 4 months of storage of dehydrated jackfruit pulp. Two recommended jackfruit varieties (AES Jak 1 and AES Jak 2) and two levels of sulfite (0.1 and 0.2% w/w) were used in the study. Treatments were laid out in CRD with three replications. Data were analyzed using SPSS version 16 and HSD was used to test the significance between treatments. Different parameters on physico-chemical properties and functional components of the product were investigated at 0, 2 and 4 months of storage.
Results revealed that utilization of AES Jak 1 variety and either 0.1 or 0.2% w/w sulfite can be used in dehydrated jackfruit processing with least browning during storage. Correlation analysis showed that as pH and TTA increase, DB decreases which indicates that pH and TTA can be used as control in minimizing browning. The weak correlation of TP and TC on DB implies that browning of stored dehydrated jackfruit is caused by non-enzymatic reaction.
Keywords: Physico-chemical properties, dehydrated jackfruit, functional components.