Textural and sensory attributes of curried raw jackfruit, fried and pressure cooked.

Jacob John, P. and Sarvamangala, G. K. and Narasimham, P. (1992) Textural and sensory attributes of curried raw jackfruit, fried and pressure cooked. Journal of Food Quality, 15 (4). pp. 295-302.

PDF Journal of Food Quality 15 (1992) 295-302.pdf - Published Version Restricted to Registered users only Download (337kB) | Request a copy

Abstract

Studies were conducted to improve the texture and sensory qualities of raw jack @it. Diced tender jack fruit was subjected to steam cooking (1 kg em - for 20 min) and oilfrying at 150 f 30C for 5 min and 180 f 20C for 5 min, respectively. Minced mutton at 5 % (w/w) of the jackfnrit dice was incorporated into the curried recipe prepared from dice fried in oil at 150C to impart mutton jlavor and tested for texture. The firmness offried dice increased significantly as measured by peak force of 11.06 and 11.49 kg. em- compared to 0.33 kg. em- of steamcooked dice. Further, the sensory evaluation for texture and flavor of the samples in the curried recipe also revealed that the fry-treated samples (at 150 f 30C) were better in quality than steam-cooked samples. The frying treatment of raw jack fruit dice increased the oil content of the dice (8.26% on FWB) compared to 0.6% in steamed dice. However, the treatment did not affect salt pick up.

Item Type:	Article
Uncontrolled Keywords:	texture, sensory qualities, raw jack, Artocarpus heterophyllus Lam, curried recipe, fry-treated
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Fruit and Vegetable Technology Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Mar 2018 06:34
Last Modified:	05 Mar 2018 06:34
URI:	http://ir.cftri.res.in/id/eprint/5935

Actions (login required)

View Item