Storage (month) Color Flavor Taste Texture OAA
0 8.3 ± 0.42 7.9 ± 0.47 8.1 ± 0.52 8.0 ± 0.86 8.1 ± 0.87
2 8.3 ± 0.74 7.9 ± 0.47 8.1 ± 0.92 8.0 ± 0.47 8.1 ± 0.92
4 8.2 ± 0.74 7.9 ± 0.47 8.0 ± 0.92 7.9 ± 0.47 8.0 ± 0.92
6 8.0 ± 0.92 7.8 ± 0.57 7.7 ± 0.83 7.5 ± 0.79 7.7 ± 0.86
8 7.8 ± 0.42 7.4 ± 0.70 7.5 ± 0.71 7.9 ± 0.47 7.6 ± 0.52
10 7.6 ± 0.52 7.1 ± 0.57 7.3 ± 0.70 7.5 ± 0.70 7.3 ± 0.71
12 7.4 ± 0.52 6.9 ± 0.57 7.4 ± 0.70 7.1 ± 0.70 7.2 ± 0.71
Mean ± SD of ten determinations
Table 3: Sensory Evaluation of Retort pouch processed RTE tender jackfruit curry at ambient (27-30°C) temperature storage (*9 point Hedonic Scale).