Development of squash from jackfruit (Artocarpus heterophyllus. L)

Jackfruit (Artocarpus heterophyllus. L) Bulbs are rich in energy, dietary fiber, minerals, vitamins and an healthy fruit to relish. Jackfruit in India has hundreds of genotypes and all of them could not be successfully converted into value added products due to immense variations in physical and biochemical qualities of fruits. Squash is a fruit based beverage with pleasant taste and aroma. In this study, an attempt was made to process matured jackfruit into squash from five popular genotypes, namely, HV-1, Swarna halasu, Muttomvarikka, Lalbagh madhura and HRS. Deseeded jackfruit bulbs from five genotypes were processed into squash as per FSSAI specifications. The processed squashes were filled into pre-sterilized glass bottles and sealed. The bottles were then pasteurized at 90–95°C for 15 minutes. Results demonstrated that the physical and bio-chemical properties of jackfruit bulbs varied significantly among the genotypes. The pH of bulbs (5.2–5.0), TSS (37.2–23.7°B), acidity (0.23–0.40%), ascorbic (acid 5.0–3.57 mg/100 g), reducing sugar (35.71–22.17%) and total sugar (65.50–35.71%) were found varying among the genotypes. Also, pH of squash (3.2–4.5), TSS (37.7–40.0°B), acidity (0.35–0.50%), ascorbic acid (3.6–5.0 mg/100 g), reducing sugar (22.72–35.71%) and total sugar (45.4571.42%) varied among the genotypes. The sensory scores showed that the genotypes Muttomvarikka and HV-1 excelled high in the sensory scores with respect to overall acceptability (8.00) compared to rest of the other genotypes.