No abstract

Jack fruit is one of the important tropical fruit crop belongs to family Moraceace. To avoid large postharvest losses in Jackfruit, it is necessary to do research on innovative processed products. The experiment of preparation of jackfruit instant RTS mix powder was conducted at Pomology laboratory, Fruit processing unit of Department of Horticulture, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. The experiment was laid out in Completely Randomized Design with three treatments T1 (26.17% jackfruit powder + 72.57% sugar + 1.25% citric acid), T2 (31.78% jackfruit powder + 67.05% sugar + 1.17% citric acid) and T3 (37.08% jackfruit powder + 61.84% sugar + 1.08% citric acid) with seven repetitions. Treatment T1 (26.17% jackfruit powder + 72.57% sugar + 1.25% citric acid) was found be best with respect to T.S.S., reducing sugars, titratable acidity, pH and ascorbic acid. Treatment T2 (31.78% jackfruit powder + 67.05% sugar + 1.17% citric acid) found best in sensory evaluation as it recorded maximum score for flavour and overall acceptability after 6 months storage period as well as recorded highest B:C ratio.