Product Development from Jackfruit (Artocarpus heterophyllus) and Analysis of Nutritional Quality of the Processed Products

Mondal, Chhoa

doi:10.9790/2380-0417684

Cited by 18 publications

(13 citation statements)

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“…Similar results were observed by Mondal et al, (2013) in jackfruit jam and Selvamuthukumar et al, (2003) in mixed fruit jam was prepared from blends of sea buckthorn (Hippophae rhamnoides) pulp and mango in ratio of 2:1.…”

Section: Total Carotenoidsupporting

confidence: 77%

Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam

Md¹,

Vasudeva²,

Krishna³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Total Carotenoidsupporting

confidence: 77%

Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam

Md¹,

Vasudeva²,

Krishna³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…The jackfruit flesh is highly perishable and often undergoes flavour loss, tissue softening, and cut surface browning [83]. The softening of the fruit makes it more susceptible for bruising and mechanical injury [59].…”

Section: Introductionmentioning

confidence: 99%

“…In ripe fruits, the spoilage is commonly observed in localized pockets of the large fruit [19, 84]. Following the harvesting, large quantities of ripe jackfruits undergo rapid deterioration due to lack of proper knowledge on postharvest practices which result in poor handling and inadequacy of sanitary practices and storage facilities in areas where they are processed and marketed [83, 85].…”

Section: Introductionmentioning

confidence: 99%

“…Mondal et al . [83] have taken an attempt for the development of products such as jam, jelly, pickle, and squash by processing different parts of jackfruit and to assess their nutritional quality. It was found that the products including jam, jelly, and squash could retain desirable quality up to six months and started to deteriorate after 8-9 months, while the quality of pickles remained unchanged even after 12 months of storage.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllusLam.): A Review

Ranasinghe

Maduwanthi

Marapana

2019

International Journal of Food Science

166

101

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Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. Both the seeds and the flesh of jackfruit are consumed as curries and boiled forms, while the flesh in fully ripen stage can be eaten directly as a fruit. Several countries have developed different food products such as jam, jellies, marmalades, and ice creams using pureed jackfruit. The several parts of jack tree including fruits, leaves, and barks have been extensively used in traditional medicine due to its anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, wound healing, and hypoglycemic effects. Despite all these benefits, unfortunately, the fruit is underutilized in commercial scale processing in regions where it is grown. The aim of this review is to disseminate the knowledge on nutritional and health benefits of jackfruit, in order to promote utilization of jackfruit for commercial scale food production.

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“…Fruit post-harvest losses in East Africa are as high as 30-40 per cent, resulting in a loss of potential income and nutrition [64]. The jackfruit flesh is highly perishable and suffers a loss of flavour, softening of the tissues and enzymatic browning over time [65,66]. The fruit is more prone to contusions and mechanical injuries due to tissue softening [67].…”

Section: Jackfruit Processingmentioning

confidence: 99%

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

Nansereko

Muyonga

2021

AFSJ

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Background: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatile. Several studies report the importance of the tree and fruits, ranging from food and medicine to the provision of several value-added products. In spite of the many beneﬁts the plant offers, it has not been sufficiently incorporated in the general food system, partly because of gaps in processing, distribution and knowledge about utilization methods and nutritional and nutraceutical value. Objective: A comprehensive literature search was done to highlight jackfruit's nutritional, health, and commercial benefits to promote its utilization. Methodology: The literature search was conducted using three electronic databases with no constraints on publication year. Over 200 studies on the nutritional properties of jackfruit and at least 105 articles on the use of the various parts of the jack tree for their anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, and hypoglycemic effects were found. Findings: Jackfruit has vital nutrients, including phytochemicals, minerals, vitamins, carbohydrates, and proteins. The literature on utilization shows that the fruit can be processed into commercial products using minimal processing technologies, dried to extend product shelf-life, or processed into various value-added products. Conclusions: Jackfruit production and value addition are relatively under-developed despite the fruit tree’s high yield potential, high nutritional value, nutraceutical and techno-functional properties. For improved benefits from jackfruit, actors need to adopt the available technologies at different value chain nodes.

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Product Development from Jackfruit (Artocarpus heterophyllus) and Analysis of Nutritional Quality of the Processed Products

Abstract: The present

Cited by 18 publications

References 0 publications

Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam

Effect of Storage Conditions on the Nutritional Quality of Protein Fortified Jackfruit Jam

Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllusLam.): A Review

Exploring the Potential of Jackfruit (Artocarpus heterophyllus Lam)

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