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

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.