Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder

This study concerns with the optimization of formulation and processing parameters of drum-dried jackfruit powder using response surface methodology (RSM). In formulating the jackfruit powder, various concentrations of soy lecithin and gum arabic ranging from 1 to 5% and 5 to 15 %, respectively were...

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Main Author:	Pua, Chun Kiat
Format:	Thesis
Language:	English English
Published:	2006
Subjects:	Plant products. Response surfaces (Statistics).
Online Access:	http://psasir.upm.edu.my/id/eprint/5260/1/FSTM_2006_18.pdf
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spelling	my-upm-ir.52602013-05-27T07:21:32Z Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder 2006 Pua, Chun Kiat This study concerns with the optimization of formulation and processing parameters of drum-dried jackfruit powder using response surface methodology (RSM). In formulating the jackfruit powder, various concentrations of soy lecithin and gum arabic ranging from 1 to 5% and 5 to 15 %, respectively were tested. The optimum formulation for jackfruit powder contained 2.65% of soy lecithin and 10.28% of gum arabic with 40% v/w water. Soy lecithin and gum arabic significantly (p<0.05) affected the moisture content, bulk density, Hunter L, a, b values and hedonic scores of jackfruit powder with each response following the second-order polynomial model. Optimum processing parameters for drum drying were found when drum clearance of drum dryer was set at 0.01 inch, pool level at 10 cm, and drum rotation speed of 1 to 3 rpm with 3.0 to 4.4 bars of steam pressure. The results showed that the moisture content, water activity, solubility, Hunter L, a, b value, and sensory attributes of jackfruit powder were significantly (p<0.05) influenced by both steam pressure and rotation speed of the drum dryer. The optimum steam pressure and rotation speed of drum dryer were 3.36 bars and 1.2 rpm respectively with predetermined drum clearance of 0.01 inch and 10 cm of pool level. Total colour difference (ΔE), moisture sorption rates and sensory attributes of drum-dried jackfruit powder packaged in aluminum laminated polyethylene (ALP) and metallized co-extruded biaxially oriented polypropylene (BOPP/MCPP) pouches stored at accelerated storage (38oC, with 50, 75 and 90% relative humidity (RH)) were determined over 12 weeks period. The changes in total colour followed zero order reaction kinetics. Packaging materials, storage temperature and RH values significantly (p<0.05) influenced the moisture sorption rates of jackfruit powder. There was a significant (p<0.05) decrease in the intensities of the fruity odour, taste and increase in the lumpiness of the jackfruit powder stored at 38oC with 90% RH. The shelf life of jackfruit powder stored at 38oC and 90% RH was limited by both overall acceptability and the three sensory attributes intensities at week 8 of storage. Jackfruit powder stored at 28oC remained stable and acceptable throughout the storage period for all RH values. The powder packaged in ALP significantly (p<0.05) reduced total colour change, moisture sorption rates, lumpiness intensity of jackfruit powder and was rated higher in terms of overall acceptability over BOPP/MCPP. Results of this study suggested that ALP packaging with storage conditions of 28oC and RH less than 75% was better suited for keeping jackfruit powder. Plant products. Response surfaces (Statistics). 2006 Thesis http://psasir.upm.edu.my/id/eprint/5260/ http://psasir.upm.edu.my/id/eprint/5260/1/FSTM_2006_18.pdf application/pdf en public masters Universiti Putra Malaysia Plant products. Response surfaces (Statistics). Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Plant products. Response surfaces (Statistics).
spellingShingle	Plant products. Response surfaces (Statistics). Pua, Chun Kiat Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder
description	This study concerns with the optimization of formulation and processing parameters of drum-dried jackfruit powder using response surface methodology (RSM). In formulating the jackfruit powder, various concentrations of soy lecithin and gum arabic ranging from 1 to 5% and 5 to 15 %, respectively were tested. The optimum formulation for jackfruit powder contained 2.65% of soy lecithin and 10.28% of gum arabic with 40% v/w water. Soy lecithin and gum arabic significantly (p<0.05) affected the moisture content, bulk density, Hunter L, a, b values and hedonic scores of jackfruit powder with each response following the second-order polynomial model. Optimum processing parameters for drum drying were found when drum clearance of drum dryer was set at 0.01 inch, pool level at 10 cm, and drum rotation speed of 1 to 3 rpm with 3.0 to 4.4 bars of steam pressure. The results showed that the moisture content, water activity, solubility, Hunter L, a, b value, and sensory attributes of jackfruit powder were significantly (p<0.05) influenced by both steam pressure and rotation speed of the drum dryer. The optimum steam pressure and rotation speed of drum dryer were 3.36 bars and 1.2 rpm respectively with predetermined drum clearance of 0.01 inch and 10 cm of pool level. Total colour difference (ΔE), moisture sorption rates and sensory attributes of drum-dried jackfruit powder packaged in aluminum laminated polyethylene (ALP) and metallized co-extruded biaxially oriented polypropylene (BOPP/MCPP) pouches stored at accelerated storage (38oC, with 50, 75 and 90% relative humidity (RH)) were determined over 12 weeks period. The changes in total colour followed zero order reaction kinetics. Packaging materials, storage temperature and RH values significantly (p<0.05) influenced the moisture sorption rates of jackfruit powder. There was a significant (p<0.05) decrease in the intensities of the fruity odour, taste and increase in the lumpiness of the jackfruit powder stored at 38oC with 90% RH. The shelf life of jackfruit powder stored at 38oC and 90% RH was limited by both overall acceptability and the three sensory attributes intensities at week 8 of storage. Jackfruit powder stored at 28oC remained stable and acceptable throughout the storage period for all RH values. The powder packaged in ALP significantly (p<0.05) reduced total colour change, moisture sorption rates, lumpiness intensity of jackfruit powder and was rated higher in terms of overall acceptability over BOPP/MCPP. Results of this study suggested that ALP packaging with storage conditions of 28oC and RH less than 75% was better suited for keeping jackfruit powder.
format	Thesis
qualification_level	Master's degree
author	Pua, Chun Kiat
author_facet	Pua, Chun Kiat
author_sort	Pua, Chun Kiat
title	Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder
title_short	Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder
title_full	Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder
title_fullStr	Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder
title_full_unstemmed	Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder
title_sort	optimization of processing parameters for the production and storage of drum-dried jackfruit (artocarpus heterophyllus) powder
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	2006
url	http://psasir.upm.edu.my/id/eprint/5260/1/FSTM_2006_18.pdf
_version_	1747810386336284672

Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder

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