Table 2.
Sensory evaluation of the jackfruit chips dried by different methods
| Samples | Color | Odor | Texture | Flavor | Overall quality |
|---|---|---|---|---|---|
| AD | 4.0 ± 0.8a | 6.8 ± 0.8 a | 3.6 ± 0.4e | 6.2 ± 1.1a | 4.2 ± 0.8a |
| FD | 5.2 ± 0.5ab | 6.2 ± 0.7a | 5.9 ± 0.8c | 6.3 ± 1.0a | 6.3 ± 0.6c |
| AD-EPD | 4.9 ± 0.7ab | 5.6 ± 0.9 a | 4.9 ± 0.6d | 6.5 ± 0.8a | 5.3 ± 0.6ab |
| FD-EPD | 7.7 ± 0.9d | 6.2 ± 1.6a | 8.2 ± 0.4a | 6.2 ± 0.9a | 8.2 ± 0.5d |
| IR-EPD | 5.8 ± 0.3bc | 7.0 ± 1.1a | 5.5 ± 0.4cd | 5.9 ± 1.0a | 5.5 ± 0.8ab |
| MV-EPD | 7.5 ± 0.4cd | 6.1 ± 0.8a | 6.7 ± 0.3bc | 6.2 ± 0.7a | 6.4 ± 0.4c |
| VD-EPD | 7.6 ± 1.5d | 6.4 ± 1.6a | 7.2 ± 0.6b | 6.0 ± 0.6a | 6.5 ± 0.3c |
For abbreviation of the drying methods, please see Fig. 1. Data are expressed as mean value ± standard derivation (n = 15). Different superscript lower case letters in the same column indicate significant differences at p < 0.05