Samples Hardness (N) Cohesiveness Springiness (m) Gumminess (N) Chewiness (Nm)
Raw Tender jackfruit 39.78 ± 2.81 0.34 ± 0.03 0.015 ± 0.002 13.62 ± 1.18 0.2071 ± 0.0428
After Blanching 09.13 ± 1.36 0.25 ± 0.03 0.014 ± 0.002 02.36 ± 0.60 0.0343 ± 0.0067
After retort processing 00.95 ± 0.19 0.18 ± 0.13 0.006 ± 0.003 00.15 ± 0.08 0.0013 ± 0.0011
Mean ± SD of Five Determinations
Table 4: Texture Profile Analysis (TPA) of Raw, Blanched and Retort processed tender Jackfruit curry.