JackFruit Processing

Jack fruit is commonly grown in Asia and is widely used in Southeast Asian cuisines. Jack fruit can be eaten unripe (young) when cooked. The Jack fruit seeds may be boiled or baked like beans.  Processed Jack fruits are also widely sold in groceries and mostly in tourist and pasalubong shops. If you are planning to go into Jack fruit processing business, then here is a guide how to most of the processed Jackfruit sold in the market today.

How to Make Dried JackFruit

Procedure

1. Wash jack fruit with clean tap water.
2. Soak in 200 ppm chlorinated water* for 10 minutes to reduce microbial load.
3. Cut into halves.
4. Separate edible yellow pulp from the white pulp.
5. Remove the seeds.
6. Weigh the yellow pulp.
7. Prepare 60% syrup* in a container. Mix sugar and water to dissolve. Bring to boil.
8. Blanch the pulp in syrup until translucent. Cool.

9. Add 0.1% sodium metabisulfite* in syrup. Dissolve thoroughly.
10. Soak overnight.
11. Drain the syrup.
12. Rinse with clean tap water.
13. Lay in trays.
14. Dry in a cabinet dryer at 60 ± 5oC for 8 to 12 hours or until the pulp sticks to the cheesecloth.
15. Remove from trays and loosely pack dried jackfruit in ordinary plastic bags.
16. Allow to sweat overnight for moisture equilibration.
17. Coat in confectioner's sugar.
18. Pack in OPP or PP plastic bags of 0.003" to 0.004" thickness.
19. Seal, label and store in a cool and dry place.

* 60% syrup
Basis: 1 kilo of edible pulp = 600 grams sugar + 400 mL water

50% syrup
Basis: 1 kilo of edible pulp = 500 grams sugar + 500 mL water

0.1% sodium metabisulfite (antioxidant)
0.1% convert to 0.001 = 0.001 x 1 kilo = 0.001 kg or 1 gram
 

How to Make Jackfruit Flakes

Procedure
1. Weigh previously washed and sanitized jackfruit.
2. Cut and slice.
3. Separate edible yellow pulp from the white pulp.
4. Remove seeds.
5. Weigh yellow pulp.
6. Steam-blanch yellow pulp for 3 minutes.
7. Weigh.
8. Add 5% maltodextrin*.
9. Blend.
10. Dry in a drum dryer.
11. Cut/Roll into shapes while hot.
12. Allow to cool at room temperature.
13. Pack in appropriate packaging material and seal.
14. Label and store in a cool and dry place.

* 5% maltodextrin (bulking agent and for color protection)
Basis: 1 kilo edible pulp
convert 5% to 0.05 ------ 0.05 x 1 kilo =0.05 kilo or 50 grams
 

How to Make JackFruit in Syrup
 

Procedure
1. Weigh previously washed and sanitized jackfruit.
2. Cut/slice.
3. Separate yellow pulp from white pulp.
4. Remove seeds.
5. Weigh yellow pulp.
6. Pack in previously sterilized jars.
7. Prepare 50% syrup*, added with 0.1% citric acid*.
8. Add hot syrup into jars containing the fruit.
9. Remove bubbles formed by exhausting at 80oC for 10 minutes.
10. Seal.
11. Process jackfruit in jars in boiling water for 30 minutes.
12. Cool at room temperature.
13. Label and store.

* 60% syrup
Basis: 1 kilo of edible pulp = 600 grams sugar + 400 mL water

50% syrup
Basis: 1 kilo of edible pulp = 500 grams sugar + 500 mL water

0.1% citric acid
0.1% convert to 0.001 = 0.001 x 1 kilo = 0.001 kg or 1 gram
 

How to Make JackFruit Pastillas
 

Materials Needed
mashed ripe jackfruit, 1 kilo (5 cups)
sugar, 300 g (2 ¼ cups)
butter or margarine, 200 g
full cream powdered milk, 1 cup

Utensils Needed
rolling pin, frying pan, chopping or kneading board, spatula, kitchen knife,
wax paper

Procedure
1. Blend or mash ripe jackfruit.
2. Add sugar and milk.
3. Cook over slow fire. Stir constantly until a smooth mixture is obtained. The mixture should not stick to the sides of the frying pan.
4. Transfer the cooked mixture over a kneading board covered with wax paper. Cool.
5. Spread butter and small amount of sugar over the mixture.
6. Sprinkle small amounts of sugar over the wax paper. Spread the mixture using a rolling pin until it is 1-inch thick.
7. Make slices of about 4 x 1 cm.
8. Wrap individually.


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Source: http://mis.dost.gov.ph; photo courtesy of www.bangkoksmiling.com

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