Development, Nutritional Evaluation, and Sensory Analysis of Jackfruit (Artocarpus heterophyllus) Chips as a Value-Added Snack Product

This study focuses on the development, nutritional evaluation, and sensory analysis of jackfruit (Artocarpus heterophyllus) chips, a value-added snack derived from firm and crisp-fleshed varieties of jackfruit. The research outlines the preparation process, including selection, peeling, slicing, drying, and frying techniques to achieve optimal texture, flavor, and overall quality. Nutritional analysis revealed that jackfruit chips contain 21% moisture, 0.92% total ash, 8.25g crude fat, 4.25g crude fiber, 6.72g protein, and 62g carbohydrates per 100g. Sensory evaluation indicated good consumer acceptability, and shelf life studies showed that the product maintains desirable sensory characteristics for up to six weeks. The findings suggest that jackfruit chips are a nutritious, shelf-stable, and sustainable snack option with potential for commercial development. Keywords: Jackfruit, Snack, Flavor, Shelf-stable, Chips, Value-added