International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:4, April, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2408-2414

Process Development for Brining of Tender Jackfruit
Natasha R. Marak*, R.K. Nganthoibi and Chukambe W. Momin
Department of Food Science and Nutrition, College of Home Science, CAU, Tura-794001, Meghalaya, India
*Corresponding author

The study entitled “Process development for brining of tender jackfruit”, was conducted in the Department of Food Science and Nutrition, College of Home Science, C.A.U., Tura during the period from Jan-June, 2018, to investigate the effect of pre-treatments and different types of packaging on the shelf-life of tender jackfruit. Brining was done at strengths of 8%, 10%, and 20% for minimal processing. The pre- treated samples of tender jackfruit were filled manually in PP (65 microns), standing pouch (75 microns) and glass jar with brine solution and sealed air tight. They were stored at room temperature for visual signs of spoilage. The findings of results indicated that 8% saline stored in glass jar and standing pouch showed better result in extending shelf-life of minimally processed tender jackfruit. Higher concentrations of brine lead to colour leaching, browning and cloudiness.

Keywords: Jackfruit, Ready to cook tender jackfruit, Shelf life of tender jackfruit, Jackfruit in brine, Processed jackfruit

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How to cite this article:

Natasha R. Marak, R.K. Nganthoibi and Chukambe W. Momin. 2019. Process Development for Brining of Tender Jackfruit.Int.J.Curr.Microbiol.App.Sci. 8(4): 2408-2414. doi:
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