Jackfruits (Artocarpus heterophyllus Lam.) are consumed in natura by the most diverse sectors of the population, and their high perishability lead to high indexes of postharvest losses, leading to prejudice for the producers of this fruit. Thus the objectives of this work were to evaluate the effects of the drying temperature (50, 60 and 70 °C) and the final moisture content (20 and 25%) on the chemical and sensory characteristics of dried jackfruit. The overall results obtained showed that the dehydrated jackfruit had a dry matter content of from 74.2 to 80.9%, ash content from 3.1 to 3.8%, protein content from 3.2 to 6.6%, fat content from 0.09 to 1.2% and carbohydrate content from 89.8 to 92.4%. The sensory evaluation showed that the most accepted product (average of 5.95) was dehydrated at 50 °C, with a final moisture content of 20%, showing that this could be a food alternative for areas producing jackfruit.
Drying; Fruits; Chemical composition; Sensory analysis
