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ArticlePeer ReviewedOpen AccessPlagiarism Passed
Paper ID:IJSREM47772

Development, Nutritional Evaluation, and Sensory Analysis of Jackfruit (Artocarpus heterophyllus) Chips as a Value-Added Snack Product

Stream/Area:

-

Subject:

-

Paper ID:

IJSREM47772

Volume:

9 |

5 |

May 2025

Pages:

Publication Frequency:

Monthly (12 issues per year)

DOI
Digital Object Identifier
10.55041/IJSREM47772

License:International Journal of Scientific Research in Engineering and Management follows the Creative Commons Attribution 4.0 (CC BY 4.0) License, allowing free use and distribution with proper attribution.

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Authors

KMD1

Krupasagar M. Deo 1

PSW2

Prashant S. Watkar 2

LHP3

Lilesh H. Pustode 3

SSJ4

Samrudhi S. Janbandhu 4

NCJ5

Nikhil C. Jiwane 5

SAP6

Soni A. Petkar 6

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Abstract

Absract- This study focuses on the development, nutritional evaluation, and sensory analysis of jackfruit (Artocarpus heterophyllus) chips, a value-added snack derived from firm and crisp-fleshed varieties of jackfruit. The research outlines the preparation process, including selection, peeling, slicing, drying, and frying techniques to achieve optimal texture, flavor, and overall quality. Nutritional analysis revealed that jackfruit chips contain 21% moisture, 0.92% total ash, 8.25g crude fat, 4.25g crude fiber, 6.72g protein, and 62g carbohydrates per 100g. Sensory evaluation indicated good consumer acceptability, and shelf life studies showed that the product maintains desirable sensory characteristics for up to six weeks. The findings suggest that jackfruit chips are a nutritious, shelf-stable, and sustainable snack option with potential for commercial development.

KEYWORDS

Jackfruit Snack Flavor Shelf-stable Chips Value-added

Cite This Article

Krupasagar M. Deo 1, Prashant S. Watkar 2, Lilesh H. Pustode 3, Samrudhi S. Janbandhu 4, Nikhil C. Jiwane 5, Soni A. Petkar 6, "Development, Nutritional Evaluation, and Sensory Analysis of Jackfruit (Artocarpus heterophyllus) Chips as a Value-Added Snack Product," International Journal of Scientific Research in Engineering and Management, vol. 9, no. 5, May 2025. https://doi.org/10.55041/IJSREM47772

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Publication Date

5/13/2025

Peer Review Type

Double-Blind Peer Review

Review Rounds: 2

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0

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5

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The authors declare no conflict of interest related to this research work.

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