Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

Table 3

Sensory acceptability of jackfruit chips as effect of different frying temperatures.

Time (min.)

Color

Crispiness

Oiliness

Flavor

OAA

80°C

90°C

100°C

80°C

90°C

100°C

80°C

90°C

100°C

80°C

90°C

100°C

80°C

90°C

100°C

0

5.00^a

5.00^a

5.00^a

5.22^a

5.30^a

5.23^a

5.50^a

5.50^a

5.50^a

9.00^a

9.00^a

9.00^a

5.00^a

5.00^a

5.00^a

5

5.27^a

5.28^a

5.51^a

5.24^a

5.80^a

5.50^a

5.45^a

5.61^a

6.58^b

8.85^a

8.78^a

8.65^a

5.22^a

5.81^a

5.52^a

10

5.78^b

5.61^a

6.00^a

5.57^b

6.30^b

6.36^b

6.00^a

7.02^b

7.35^c

8.67^a

8.16^a

7.88^b

5.78^b

6.33^b

6.13^ab

15

6.12^b

6.36^b

6.71^b

6.00^b

7.11^b

7.85^c

6.57^b

7.75^b

8.23^c

7.95^b

7.86^b

7.05^b

6.12^b

7.10^bc

7.85^b

20

6.58^b

6.96^c

7.42^b

6.88^b

7.82^b

8.51^d

7.11^b

7.71^b

8.25^c

7.48^b

7.28^b

6.76^c

6.88^b

7.40^c

8.42^c

25

7.16^c

7.81^c

6.87^b

7.25^c

8.51^c

8.60^d

7.00^b

7.43^b

8.03^c

7.27^b

7.07^b

6.35^c

7.25^c

8.50^d

8.05^c

30

7.66^c

7.38^c

6.49^b

7.75^c

8.60^c

8.67^d

6.82^b

7.35^b

8.02^c

7.15^c

6.62^c

5.76^d

7.60^c

8.12^c

7.45^b

Values in same column with different superscripts differ significantly ().