Standardization of processing parameters for inhibition of browning in dehydrated jackfruit (Artocarpus heterophyllus Lam.) pulp / Lorina Acilo Galvez ; Linda B. Mabesa, chair, advisory committee.

Date

10-2011

Abstract

Dehydrated jackfruit is a unique product with high potential in the high end market. However, with the existing process, shelf life was shorter. This study was conducted to standardize the processing parameters to inhibit browning in the product as affected by variety (AES Jak 1 and AES Jak 2) and sulfite levels (0, 0.1, 0.2% w/w and a control). Physico-chemical properties, functional components analysis, sensory evaluation and microbial quality evaluation were investigated on the fresh varieties and dehydrated jackfruit after processing. The two best treatments (lowest DB) were identified in each variety and stored for four months. The physio-chemical properties, microbial quality and functional components were monitored every two months and the sensory qualities were monitored every month. Physico-chemical, functional components analyses and sensory intensities scores revealed that AES Jak 1 and AES Jak 2 had significant difference in most of the parameters studied. This significant difference can affect the bahavior of each variety once treated, dried and stored. Correlation analysis showed that browning in dehydrated jackfruit is strongly correlated with pH and TTA. A negative correlation was observed that is pH and TTA increase, degree of browning (DB) decreases. These two parameters, TTA and pH can significantly influence browning and can explain the variability by 64 and 50%, respectively. These factors can be used as a method of control in browning. Results further revealed that browning can be minimized with storage using sulfite either 0.1 or 0.2% w/w. AES Jak 1 is more suitable in dehydration process since it is less sensitive to browning due to non enzymatic browning. Sulfite treatment showed reduction in microbial count which resulted to the stability of the product thereby increasing the shelf life.

Document Type

Dissertation

Degree

Doctor of Philosophy in Food Science

College

Graduate School (GS)

Adviser/Committee Chair

Linda B. Mabesa

Committee Member

Erlinda I. Dizon, Wilma A. Hurtada, Reynaldo C. Mabesa, Linda B. Mabesa

Language

English

LC Subject

Jackfruit, Jackfruit, Food science Food Science Cluster

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 996 2011 F61 G35

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