Table 3: Sensory acceptability of jackfruit chips as effect of different frying temperatures.

Time (min.)ColorCrispinessOilinessFlavorOAA
80°C90°C100°C80°C90°C100°C80°C90°C100°C80°C90°C100°C80°C90°C100°C

05.00a5.00a5.00a5.22a5.30a5.23a5.50a5.50a5.50a9.00a9.00a9.00a5.00a5.00a5.00a
55.27a5.28a5.51a5.24a5.80a5.50a5.45a5.61a6.58b8.85a8.78a8.65a5.22a5.81a5.52a
105.78b5.61a6.00a5.57b6.30b6.36b6.00a7.02b7.35c8.67a8.16a7.88b5.78b6.33b6.13ab
156.12b6.36b6.71b6.00b7.11b7.85c6.57b7.75b8.23c7.95b7.86b7.05b6.12b7.10bc7.85b
206.58b6.96c7.42b6.88b7.82b8.51d7.11b7.71b8.25c7.48b7.28b6.76c6.88b7.40c8.42c
257.16c7.81c6.87b7.25c8.51c8.60d7.00b7.43b8.03c7.27b7.07b6.35c7.25c8.50d8.05c
307.66c7.38c6.49b7.75c8.60c8.67d6.82b7.35b8.02c7.15c6.62c5.76d7.60c8.12c7.45b

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