Research Article
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 | 5.00a | 5.00a | 5.00a | 5.22a | 5.30a | 5.23a | 5.50a | 5.50a | 5.50a | 9.00a | 9.00a | 9.00a | 5.00a | 5.00a | 5.00a | 5 | 5.27a | 5.28a | 5.51a | 5.24a | 5.80a | 5.50a | 5.45a | 5.61a | 6.58b | 8.85a | 8.78a | 8.65a | 5.22a | 5.81a | 5.52a | 10 | 5.78b | 5.61a | 6.00a | 5.57b | 6.30b | 6.36b | 6.00a | 7.02b | 7.35c | 8.67a | 8.16a | 7.88b | 5.78b | 6.33b | 6.13ab | 15 | 6.12b | 6.36b | 6.71b | 6.00b | 7.11b | 7.85c | 6.57b | 7.75b | 8.23c | 7.95b | 7.86b | 7.05b | 6.12b | 7.10bc | 7.85b | 20 | 6.58b | 6.96c | 7.42b | 6.88b | 7.82b | 8.51d | 7.11b | 7.71b | 8.25c | 7.48b | 7.28b | 6.76c | 6.88b | 7.40c | 8.42c | 25 | 7.16c | 7.81c | 6.87b | 7.25c | 8.51c | 8.60d | 7.00b | 7.43b | 8.03c | 7.27b | 7.07b | 6.35c | 7.25c | 8.50d | 8.05c | 30 | 7.66c | 7.38c | 6.49b | 7.75c | 8.60c | 8.67d | 6.82b | 7.35b | 8.02c | 7.15c | 6.62c | 5.76d | 7.60c | 8.12c | 7.45b |
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Values in same column with different superscripts differ significantly ().
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