| abstract |
The Jackfruit (Artocarpus heterophyllus) is defined as a Composite fruit, from the Moraceae family. The Jackfruit is commonly used in South and Southeast Asian cuisines and in various forms ranging from tender Jackfruit chunks in brine, to chips and as ripe Jackfruit in syrup. Jackfruit is low in carbohydrates and fats and high in other nutrients. The invention relates to a method of processing Jackfruit to produce an alternative to rice by size reduction, washing, softening and drying of Jackfruit while ensuring that there is no discolouration unpleasant odour/taste in the end product. The end product is comparable to rice in terms of texture, taste and shelf- life, but having the advantage of being low in carbohydrates and fats. The same process can also be used to produce substitutes for couscous and vermicelli and other such products. This invention is applicable to the food processing industry. |