March 02, 2024 | Journal of Food Science and Technology |
Research conducted by the ICAR-Central Institute of Agricultural Engineering in India concentrated on processing and enhancing the value of tender jackfruit, renowned for its culinary applications. While technologies for mature and ripened jackfruit products are well-established, there is a pressing need to mechanize post-harvest operations and develop processing protocols for tender jackfruit. Minimal processing has significant commercial potential by facilitating easier handling and reducing transportation costs. However, browning of cut tender jackfruit presents a challenge that necessitates research to develop safe protocols that minimize or avoid chemical use.
The study also highlights the development of tender jackfruit powder, or flour, as a novel product with various food applications. Current grinding methods can lead to nutritional loss, indicating the need for a low-temperature grinding system to produce high-quality powder. The research provides a critical analysis of existing literature on tender jackfruit processing and suggests future prospects for improving mechanization and process protocols.
