Optimization of pretreatment and evaluation of quality of jackfruit (Artocarpus heterophyllus) bulb crisps developed using combination drying

摘要: Abstract The effects of pre-treatments and a combination freeze drying (FD) hot air-drying (HAD) were investigated to optimize the processing conditions for development jackfruit ( Artocarpus heterophyllus L.) bulb crisps. Response surface methodology (Box–Behnken design) was used independent pre-treatment variables such as calcium salt infusion, osmo-blanching process parameters with respect crispness, visual color (Hunter L  ×  b value), overall acceptability scores freeze-dried optimized found be 1.38% w/v CaCl 2 , 28.2 °brix blanching solution, 5.2 min time. applied other modes HAD various combination-drying (CD) schedules involving decrease in FD phase followed by an increase phase. dried crisp product obtained from evaluated rehydration characteristics, shrinkage, textural properties, values, acceptability. extent shrinkage 8–50% case procedures respectively. CD protocol resulted comparable quality samples. combination-dried bulbs have potential commercialization because being equivalent ones.