Investigating factors affecting the production of jackfruit rag powder from Thai Chiangrai variety

In response to the growing demand for valorizing agricultural by-products to enhance economic returns and mitigate environmental impacts, jackfruit fiber, an abundant yet underutilized component of jackfruit, represents a promising high-fiber raw material for the food technology industry. This study investigates the key technological parameters influencing the production of jackfruit fiber powder from the Thai Chiang Rai variety, including citric acid concentration (1–5%), soaking time (5 - 25 minutes), solution-to-material ratio (1:1- 1:5), drying temperature (50 - 90 °C), and drying duration (3 - 7 hours). The results identify optimal processing conditions comprising soaking in 3% citric acid for 15 minutes, followed by rinsing, blanching at 100 °C for 3 minutes, cooling, and size reduction, and subsequent drying at 70 °C for 5 hours. The dried material is then finely ground and sieved to obtain a product with desirable fineness and retention of natural color. These findings provide a practical basis for the efficient utilization of jackfruit fiber in value-added food applications