STUDY THE SUITABILITY OF PACKAGING MATERIAL FOR STORAGE OF JACKFRUIT CHIPS

SATISHKUMAR¹, S.K. KARTHIK²*, V. PALANIMUTHU³, K.B. MUNISHAMANNA^4
1AICRP on PHET, University of Agricultural Sciences, Gandhi Krishi Vignana Kendra, Bengaluru, Karnataka 560065
²College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Sangareddy, 502001
³AICRP on PHET, University of Agricultural Sciences, Gandhi Krishi Vignana Kendra, Bengaluru, Karnataka 560065
⁴College of Agricultural Engineering, Professor Jayashankar Telangana State Agricultural University, Sangareddy, 502001
* Corresponding Author : sudukaru@gmail.com

Received : 01-04-2016     Accepted : 30-04-2016     Published : 28-08-2016
Volume : 8     Issue : 30       Pages : 1635 - 1638
Int J Agr Sci 8.30 (2016):1635-1638

Keywords : Deep fat frying, frying temperature, Frying time, Jackfruit Chips
Academic Editor : Ratnaraj C. H.
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

Jackfruit (Artocarpus heterophyllus L.) is a species of tree in the mulberry and fig family and it is native to parts of south and Southeast Asia. The jackfruit belongs to an important underutilized tropical fruit and bulbs are rich in energy, dietary fiber, minerals and vitamins, which can be processed into several types of value added products. Chips, also known as crisps, are one of the popular and relished savory items that are prepared by deep fat frying technique. The quality of the chips mainly crispiness depends on frying temperature and time. A study was conducted in the Postharvest Engineering and Technology Scheme under University of Agricultural Sciences, Gandhi Krishi Vigyan Kendra Bangalore, to find out a suitable packaging material of jackfruit chips and their storage period. Among three packages - polyethylene, polypropylene and aluminium laminate pouches tested for storing jackfruit chips at ambient conditions for two months, aluminium laminate was found to be best since the chips in this package had least moisture content, free fatty acids, peroxide value and thiobarbituric acids value. Hence, this chips indicating that the product was acceptable as snack food.