Vol. 9, Special Issue 10, Part I (2025)

An experiment entitled, "Utilization of jackfruit (Artocarpus heterophyllus L.) seeds for the preparation of chips" was conducted in the Department of PHM of Fruit, Vegetable and Flower Crops, PGI of PHTM, Killa-Roha, Dist. Raigad, during the year 2024-2025. The experiment was carried out in Factorial Completely Randomized Design (FCRD) with two experiments. Experiment no. 1 contains four main treatments: T₁: Hot water blanching (Control), T₂: 2% Brine solution blanching, T₃: 2% Alum solution blanching and T₄: 1% Citric acid blanching, three sub treatments: S1: 60 sec, S2: 120 sec and S3: 180 sec and three replications and experiment no. 2 contain two main treatments (best from experiment 1), three different frying temperature F1: 140 °C, F2: 160 °C and F3: 180 °C and three frying time A1: 1 min, A2: 3min and A3: 5min. Jackfruit seed chips were analysed for physical, chemical and sensory quality parameters at 0, 30, 60 and 90 days of storage period at ambient conditions. From the present investigation, it was observed that the 2% alum solution blanching for 3 minute showed lowest browning index. On the basis of sensory attributes, the jackfruit seed chips fried at 140 °C for 3min showed best overall acceptability. Also, it was observed that the chemical parameters such as carbohydrates, ash, protein, fat, and peroxide value exhibited a decreasing trend during storage period of 90 days at ambient conditions and moisture and fat content showed increasing trend up to 90 days of storage.