Development of snack from crispy baked fibrous covering jackfruit meat

Abstract

Tis research had the following objectives, to study 1 production of crispy baked fibrous covering jackfruit meat 2 production of snack from crispy baked fibrous covering jackfruit meat 3 acceptance of snack made from crispy baked fibrous covering jackfruit meat by evaluators 4 storage time of smack product in room temperature. When fibrous covering jackfruit meat when baked at 70, 80 and 90 degrees Celsius for 100 minutes, evaluators accepted snack baked at 90 degrees Celsius by the best all around score at statistically difference (p ≤0.05). ln studying sweetness by using three levels of sugar at 50, 60 and 70 grams. Products with 60 and 70 grams of sugar received same score. The amount of sugar at 60 grams was used. ln studying Amount of fibrous covering jackfruit meat at 20, 25 and 30 gram, iT was found that 25 Grams of fibrous covering jackfruit meat received the highest score. ln forming the shape of the snack, the use of only fibrous covering jackfruit meat could not be formed into any shape. Pressed rice, ba-sae and pressed rice were used. The pressed rice helped ingredients formed into shape. The temperature used in baking the product at 70, 80 and 90 degrees Celsius were used. The higher temperature lessened time of baking. 90 degrees Celsius were used to bake the snack for 20 minutes. This product was accepted by evaluators at acceptance test using differences at statistically difference (p ≤ 0.05). when studied storage time by keeping product 2-4 weeks at room temperature, vacuum packed. Free water and the yeast and mold amount wrer tested every 10 days. During 0 to 16 days no yeast and mold wrer found. The moisture level was 0.58. On the 17 th day, mold count increased to 700 (CFU/g) and the moisture content increased. Therefore fibrous covering jackfruit meat product can be kept 16 days.