36E-11

M. MATA¹, V. M. Langarica², H. S. Garcia³, and B. Tovar¹. (1) Lab. de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnologico # 2595, Tepic, Nay., 63175, Mexico, (2) Laboratorio de Investigacion en Alimentos, Instituto Tecnologico de Tepic, Av. Tecnologico No 2595, Col. Lagos de Country, Tepic, Nay., 63175, Mexico, (3) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico

Jack fruit (Artocarpus heterophyllus) is originated from Western India and Polynesia. In the state of Nayarit in Mexico the fruit has easily adapted and rapidly propagated in recent years. A large proportion of the fresh fruit produced is bound for export to the US market, but there is only a limited amount of information available on preservation and transformation. The objective of this work was to evaluate 2 drying methods used to prepare dried Jack fruit pulp: osmotic dehydration and convection drying. We report convection drying of Jack fruit pulp with air at 60, 70 or 80º C, incorporating OD with sucrose (65° Bx) at 60 or 75º C as a pre-treatment. From the drying data, critical moisture content (Wc), drying rate at the constant rate period (VSc) and effective water diffusion (Deff) were calculated. Sensory evaluation of the product containing 25% moisture was effected using a non-trained panel and a unstructured preference scale where color, texture and flavor were evaluated. Additionally, aw, acidity, texture and soluble solids were determined. Solids gain and weight loss were followed during the OD. Dried pulp with the best sensory scores was stored at either 68 or 80% RH for three months. Standard plate and yeasts and molds counts were periodically monitored. Drying temperature affected basic parameters of the drying process (Wc, VSc and Deff). Sensory quality of the product containing 25% moisture were best when the pulp was dried at 70º C; the fruit treated by OD was better than non-treated pulp when dried at 60º C. The dried product could be maintained for at least 3 months at 68% RH, but suffered marked spoilage at 80% RH.We suggest that OD at 60° C followed by air drying at 70° C and further storage at 68 % RH could preserve Jack fruit pulp for up to three months.

Session 36E, Fruit & Vegetable Products: General
8:30 AM - 12:00 PM, Monday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana