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Application filed by Univ Visayas StatefiledCriticalUniv Visayas State
Priority to PH22018000672UpriorityCriticalpatent/PH22018000672U1/en
Publication of PH22018000672Y1publicationCriticalpatent/PH22018000672Y1/en
Publication of PH22018000672U1publicationCriticalpatent/PH22018000672U1/en
A method for producing vacuum-fried jackfruit product comprising the following steps: (a) washing, sanitizing, splitting, depulping, deseeding and cutting the pulp into halves of an unripe jackfruit; (b) blanching the pulp with a formulation consisting of a salt, a garlic and a chili powder; (c) freezing the blanched pulp; (d) vacuum-frying the pulp; (e) draining of oil; and (f) sweating. The formulation was optimized to ensure quality and maximum acceptability rating among the consumers.
PH22018000672U2018-07-112018-07-11Method for producing garlic-chili flavored vacuum-fried green jackfruit
PH22018000672U1
(en)
Antimicrobial composition comprising citral, hexanal and linalool as active ingredients and application in packaging minimally processed fruits or vegetables