Comparative study of physicochemical properties of freeze dried and tray dried raw jackfruit flour

Abstract

Sliced raw jackfruit was dried using Tray drier (TD) and Freeze drier (FD).The comparison of effect of these drying methods on the physicochemical properties were investigated. Different properties like proximate, color, pH, water absorption capacity, oil absorption capacity, water activity, bulk density were analysed. The result outcomes of the flour dried under two different driers were compared and discussed. The moisture content of TD and FD raw jackfruit flour were not significantly different (p>0.05).The proximate content of the FD flour was higher than TD flour as much nutrients are retained in freeze drying process. The color of FD flour was lighter whereas TD flour had slight darker colour which affected the acceptability of the flour. The pH, water activity, water absorption capacity as well as oil absorption capacity values of TD and FD flour had slight variations. Freeze dried raw jackfruit flour shown better quality and nutritional retention than TD flour.