| Type of Material: | Thesis |
| Title: | Quality assessment of different parts of jackfruit artocarpus heterophyllus Lam |
| Researcher: | Bora, Papori |
| Guide: | Das, Pranati |
| Department: | Food Science and Nutrition |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2022 |
| Language: | English |
| Subject: | Food Science | Nutrition | Agricultural Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Food Science and Nutrition, Assam Agricultural University, Johrat, Johrat; 2022 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-08 17:58:36 | |
| 008 | __ | 260908t2022||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_462808 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aBora, Papori |
| 110 | __ | |aFood Science and Nutrition|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aQuality assessment of different parts of jackfruit artocarpus heterophyllus Lam |
| 260 | __ | |aJohrat|c2022|bAssam Agricultural University, Johrat |
| 300 | __ | |dDVD |
| 502 | __ | |d2022|bPhD|cFood Science and Nutrition, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |d2022|oDate of Award |
| 518 | __ | |d2017|oDate of Registration |
| 518 | __ | |oDate of Completion|d2022 |
| 520 | __ | |aThe present study entitled Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.) was undertaken to assess the nutritional properties and phytochemical constituents of different parts of jackfruit at three stages of maturity such as tender, mature unripe and mature ripe stages. Initially considering differences in varieties, six indigenous jackfruit tree were selected from five areas of Jorhat district of Assam. To further select few varieties for chemical analysis and product development, out of six initial varieties, results of the physical parameters were taken as the basis. Percentage of recovery of edible matter such as tender jackfruit as a whole, different parts of mature unripe and mature ripe fruits were considered and three best varieties were selected and coded as J-1, J-2 and J-3, respectively. In proximate analysis of the jackfruit parts, the variety, fruit parts and their interactions have statistically significant effect (pand#8804;0.01). All the jackfruit parts we |
| 650 | __ | |aAgricultural Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aFood Science |
| 653 | __ | |aNutrition |
| 700 | __ | |aDas, Pranati|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/466564|yShodhganga |
| 905 | __ | |afromsg |
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