Just like papaya and mango, jackfruit can be dried successfully to a sweet fruit snack. Choose a firm ripe jackfruit flesh for optimum quality.
Procedures:
- Gather firm ripe jackfruit flesh. Slice it into halves.
- Add white sugar (30% by weight) to jackfruit flesh. The sugar is allowed to melt in jackfruit. Another method of syruping is by quick process in which the slices are boiled in 25% syrup until slightly transparent.
- Add 0.1% of sodium erythorbate (1 g for every kilogram of slices). Mix thoroughly.
- Let stand for at least 18-20 hours. Drain. Rinse slices with running water.
- Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65ºC for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
- Remove from trays and loosely pack dried jackfruit in ordinary plastic bags and store at ambient condition for 18-24 hours.
- Roll in confectioner’s sugar and remove excess coating through straining.
- Pack and seal in OPP or PE plastic bags of 0.003″ thickness.
- Store in dry and cool place.
I need to know, If I want 1 kg Dry Jack fruits, how many row jack fruits i need to process? (as KGs)
Thank you Very Much.
can you provide me an actual budget for this? thanks
I need to know first your expected volume of production and the method of drying you are going to used.
Sun drying equipment cost lower and easy to construct but the drying time is longer and erratic. Oven or Vacuum oven drying provides fast drying but is very expensive to acquire.
jackfruit? then mangoes? must be typos. thanks
@mujahidat – thanks for the correction!