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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2021, Volume : 9, Issue : 2
First page : (134) Last page : (137)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8630

Effect of Antioxidants on Quality of Minimally Processed Jackfruit (Artocarpus heterophyllus L.) Bulbs

Ashok Kamal Gogoi^1* , Pritom Kumar Borthakur², Sewali Saikia¹ , Sudeshna Baruah³ and Bornali Gogoi^2
1Krishi Vigyan Kendra, Cachar, Assam Agricultural University, Assam
²Department of Horticulture, Agricultural University Jorhat-785013, Assam
³Krishi Vigyan Kendra, Dibrugarh, Assam Agricultural University, Assam
*Corresponding Author E-mail: ashokgogoi21@gmail.com
Received: 14.02.2021 | Revised: 19.03.2021 | Accepted: 24.03.2021 

 ABSTRACT

An experiment was carried out in the Quality control and PHT laboratory of the Department of Horticulture, AAU, Jorhat during 2014-2015 to study the effect of antioxidants on quality of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs. Jackfruit bulbs were minimally processed using variables such as ascorbic acid, citric aid, calcium chloride at different concentration @ 0.02%, 0.02% and 1% respectively in different treatment combinations. There was a significant difference among the antioxidant treatment on physico-chemical properties and sensory quality of jackfruit bulbs. Among the treatments TA7 (ascorbic acid+ citric acid+ calcium chloride) recorded lowest sugar, enzyme activity, pH and highest TSS, total carotenoid and acidity. TA7 exhibited the highest score in colour, flavour, taste, texture and overall acceptability and the lowest microbial count.

Keywords: Antioxidants, Bulbs, Jackfruit, Minimally processed.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Gogoi, A. K., Borthakur, P., Saikia, S., Baruah, S., & Gogoi, B. (2021). Effect of Antioxidants on Quality of Minimally Processed Jackfruit (Artocarpus heterophyllus L.) Bulbs, Ind. J. Pure App. Biosci. 9(2), 134-137. doi: http://dx.doi.org/10.18782/2582-2845.8630