Effect of Minimal Processing on Quality of Jackfruit ( Artocarpus heterophyllus L.) Bulbs Using Response Surface Methodology.

Jackfruit ( Artocarpus heterophyllus L.) bulbs were minimally processed using variables such as CaCl concentration (0.13-1.47%), ascorbic acid (AA) concentration (0.005-0.03%), and treatment time (8-43 min). Second-order polynomial model was proposed with regard to effect of independent variables on responses such as juice leakage, firmness, browning index, L value, and overall acceptability by response surface methodology (RSM) using a central-composite experimental design. The established models for responses showed a good fit with the experimental data ( R > 0.896), describing the effect of independent variables on the quality parameters of minimally processed jackfruit bulbs. The recommended processing conditions for maximizing firmness, L value and overall acceptability and minimizing juice leakage, and browning index in the samples at the end of 20 days of low temperature storage were found to be 1% CaCl, 0.02% AA, and 30 min of treatment time. The RSM was found to be an effective tool to model the effect of minimal processing treatments on jackfruit bulbs quality. [ABSTRACT FROM AUTHOR]