In this study, the main effect of steam pressure had no significant
effect (p> 0.05) on Hunter L-value; while it had a significant
(p 0.05) negative effect on Hunter b-value. Hunter b-value, which
indicated the yellowness of jackfruit powder, decreased with
increasing the steam pressure thus indicating jackfruit powder
became lighter yellow. Vallous et al. (2002) reported that internal
temperature of the drums changed very little along with the rotation
as long as the steam pressure was maintained constant.