Elaboration of frozen “jackfruit meat”: physical-chemial evaluation, sensory and durability

Elaboração de “carne de jaca” congelada: avaliação físico-química, sensorial e de durabilidade

Resumo

The gren jackfruit mesocarp has been used in the preparation of vegan and vegetarian recipes as an alternative to meat, due to its appearance like chicken breast and because it is rich in nutrients. The objective of the present work was to elaborate, freeze and determine a physical-chemical composition of the jackfruit “meat”, its durability, in addition to the sensorial analysis of the product. The freezing method was used to conserve jackfruit “meat”. Values ​​of protein, lipids, moisture, ash, A.w. and pH, respectively of whole green jackfruit (13.70±0.18%, 2.52±0.10%, 85.07±0.39%, 4.88±0.02%, 0.967 and 5.47 ), in natura green jackfruit mesocarp (12.49±0.30%, 2.37±0.20%, 85.13±0.19%, 4.84±0.07%, 0.968 and 8.37 ) and cooked unripe jackfruit mesocarp (11.50±0.37%, 2.66±0.09, 84.78±0.85, 4.28±0.03, 0.966 and 5.29). The “jackfruit meat” obtained good sensory reception, with a global score close to 6 on a 7-point hedonic scale, being classified as “moderately liked”. In terms of purchase intention, 19.17% of buyers stated that they "certainly would buy" and 47.5% that "probably would buy". Freezing was an effective method for preserving jackfruit “meat”.