Value Addition in Jackfruit Pickle for Physicochemical Properties and Sensory Evaluation

The present study was carried in Post-harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh, India. The current experiment was carried out to prepare the Jackfruit pickle added with Raw mango and Monkey jackfruit using different vinegar like apple vinegar, jamun vinegar, sugarcane vinegar with the objective to assess the physico-chemical and organoleptic properties of the pickle. The experiment was conducted in Completely Randomized Design (CRD), with ten treatments and three replications. Based on the statistical analysis, it has been observed that treatment T5 (Jackfruit + Dried raw mango slices + Apple vinegar) was found best in terms of physico-chemical properties viz. pH, acidity (%), total soluble solids (oBrix). Based on the statistical analysis, it has been observed that treatment T6 (Jackfruit + Dried raw mango slices + Sugarcane vinegar) was found best in terms organoleptic properties viz. colour, taste, flavour, texture and overall acceptability.