Background: Jackfruit is valued worldwide for its nutritional content. It is cultivated in tropical climates and primarily intended for local consumption; however, a significant proportion of the fruit is lost due to inadequate postharvest management and underutilization. Objective: To evaluate the effect of conventional (CF) and vacuum frying (VF) at different temperatures and times on the quality of jackfruit pulp chips, as an alternative agro-industrial product in cultivation regions. Methods: Color parameters were analyzed by colorimetry using L*, a*, and b* values; fat content was determined by multiple extractions with petroleum ether; and the moisture content of the final product was measured by gravimetry. Consumer acceptance level of the best treatments was assessed using a hedonic scale administered to 150 untrained evaluators. Results: In both processes, increased temperature and time significantly affected chip properties (p < 0.05), leading to reduced lightness (L*) and yellowness (b*), along with increased redness (a*) and oil absorption. Frying at 140 °C for 5 min (CF) and at 110 °C for 8 min (VF) resulted in chips with desirable color attributes, lower oil uptake, favorable sensory acceptance, and preservation of most fruit properties. Conclusions: VF provides superior final product quality. The chips exhibit favorable sensory acceptance and are a nutritious, viable snack option for production.
Játiva et al. (Wed,) studied this question.