Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing

Jackfruit is one of the major fruits planted in Malaysia. However, the Pahang State Farmers Association (PASFA) reported that the Mastura jackfruit variety faced wastage issue due to unutilized surplus. Vacuum packaging technique of jackfruit bulbs under low temperature and jackfruit ice cream p...

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Main Author:	Mat Johari, Amiruddin
Format:	Thesis
Language:	English
Published:	2019
Subjects:	Jackfruit - Breeding - Malaysia Confectionery Food processing machinery
Online Access:	http://psasir.upm.edu.my/id/eprint/85613/1/FK%202020%208%20ir.pdf
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spelling	my-upm-ir.856132021-12-09T03:08:46Z Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing 2019-05 Mat Johari, Amiruddin Jackfruit is one of the major fruits planted in Malaysia. However, the Pahang State Farmers Association (PASFA) reported that the Mastura jackfruit variety faced wastage issue due to unutilized surplus. Vacuum packaging technique of jackfruit bulbs under low temperature and jackfruit ice cream processing were proposed to PASFA to solve this problem. Therefore, the aims of this study were: (i) to investigate the effects of refrigerated and deepfrozen vacuum-packed Mastura jackfruit bulbs on the physico-chemical properties of jackfruit ice cream; (ii) to identify the properties of jackfruit ice cream formulated with different concentrations of Mastura jackfruit puree; (iii) to compare the factory-scaled and laboratory-scaled ice cream production. Vacuum-packed bulbs were stored in refrigeration and deepfreeze storages. Deep-frozen vacuum-packed bulbs retained better bioyield point (1.05±0.06N), colour (L: 55.72±0.75), total soluble solid (16.4±0.3°Brix), titratable acidity (0.0619±0.0037%), ripening index (265) and microbial count (6x102cfu/ml) up to 3 weeks of storage. Refrigerated vacuum-packed bulbs retained good bio-yield point (2.58±0.07N), colour (L: 54.62±0.19), total soluble solid (17.3±0.3°Brix), titratable acidity (0.0277±0.0370%), ripening index (629) and microbial count (52x102cfu/ml) until 3 weeks of storage only. The blanching process of bulbs was optimized using Response Surface Methodology. The blanching parameters i.e. the temperature and time were optimized based on minimized firmness and colour of bulbs. The optimum parameter for jackfruit bulbs blanching were at 4 min and 78°C. The qualities of jackfruit ice creams formulated with refrigerated and deep-frozen vacuum-packed bulbs were measured. The melting characteristics, overrun, and hardness of jackfruit ice cream formulated with refrigerated vacuum-packed jackfruit bulbs of different storage times (0-3 weeks) showed consistent qualities. Similar progress was observed for ice cream formulated with deep-frozen vacuum-packed jackfruit bulbs (0-6 weeks). The optimum jackfruit puree concentration in Mastura jackfruit ice cream was determined to be 20% (JF20) of the total mass of ice cream mix. JF20 ice cream was able to withstand higher force of compression (27.79kPa) compared to JF10 (21.15kPa) and JF30 (10.48kPa). JF20 also scored a higher overall liking (4.25±0.55) compared to JF10 (3.30±0.57) and JF30 (3.35±0.67). Finally, the studies of Mastura jackfruit bulbs and jackfruit ice cream properties were used for the development of the jackfruit ice cream production line. The production line was able to process 100 to 120 litres of ice cream within 8 hours. The factory-scaled Mastura jackfruit ice cream had an overrun of 82% while laboratory-scaled jackfruit ice cream had an overrun of 56%. The Overall Equipment Efficiency (OEE) of the factory on the 1st day and 2nd to 5th day of the week were 58.4% and 70%, respectively. The information gathered in this research could help reduce wastage of Mastura jackfruit generated from the surplus and increase the demand of jackfruits with new value-added products. Jackfruit - Breeding - Malaysia Confectionery Food processing machinery 2019-05 Thesis http://psasir.upm.edu.my/id/eprint/85613/ http://psasir.upm.edu.my/id/eprint/85613/1/FK%202020%208%20ir.pdf text en public masters Universiti Putra Malaysia Jackfruit - Breeding - Malaysia Confectionery Food processing machinery Abd Rahman, Nur ‘Aliaa
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Abd Rahman, Nur ‘Aliaa
topic	Jackfruit - Breeding - Malaysia Confectionery Food processing machinery
spellingShingle	Jackfruit - Breeding - Malaysia Confectionery Food processing machinery Mat Johari, Amiruddin Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
description	Jackfruit is one of the major fruits planted in Malaysia. However, the Pahang State Farmers Association (PASFA) reported that the Mastura jackfruit variety faced wastage issue due to unutilized surplus. Vacuum packaging technique of jackfruit bulbs under low temperature and jackfruit ice cream processing were proposed to PASFA to solve this problem. Therefore, the aims of this study were: (i) to investigate the effects of refrigerated and deepfrozen vacuum-packed Mastura jackfruit bulbs on the physico-chemical properties of jackfruit ice cream; (ii) to identify the properties of jackfruit ice cream formulated with different concentrations of Mastura jackfruit puree; (iii) to compare the factory-scaled and laboratory-scaled ice cream production. Vacuum-packed bulbs were stored in refrigeration and deepfreeze storages. Deep-frozen vacuum-packed bulbs retained better bioyield point (1.05±0.06N), colour (L: 55.72±0.75), total soluble solid (16.4±0.3°Brix), titratable acidity (0.0619±0.0037%), ripening index (265) and microbial count (6x102cfu/ml) up to 3 weeks of storage. Refrigerated vacuum-packed bulbs retained good bio-yield point (2.58±0.07N), colour (L: 54.62±0.19), total soluble solid (17.3±0.3°Brix), titratable acidity (0.0277±0.0370%), ripening index (629) and microbial count (52x102cfu/ml) until 3 weeks of storage only. The blanching process of bulbs was optimized using Response Surface Methodology. The blanching parameters i.e. the temperature and time were optimized based on minimized firmness and colour of bulbs. The optimum parameter for jackfruit bulbs blanching were at 4 min and 78°C. The qualities of jackfruit ice creams formulated with refrigerated and deep-frozen vacuum-packed bulbs were measured. The melting characteristics, overrun, and hardness of jackfruit ice cream formulated with refrigerated vacuum-packed jackfruit bulbs of different storage times (0-3 weeks) showed consistent qualities. Similar progress was observed for ice cream formulated with deep-frozen vacuum-packed jackfruit bulbs (0-6 weeks). The optimum jackfruit puree concentration in Mastura jackfruit ice cream was determined to be 20% (JF20) of the total mass of ice cream mix. JF20 ice cream was able to withstand higher force of compression (27.79kPa) compared to JF10 (21.15kPa) and JF30 (10.48kPa). JF20 also scored a higher overall liking (4.25±0.55) compared to JF10 (3.30±0.57) and JF30 (3.35±0.67). Finally, the studies of Mastura jackfruit bulbs and jackfruit ice cream properties were used for the development of the jackfruit ice cream production line. The production line was able to process 100 to 120 litres of ice cream within 8 hours. The factory-scaled Mastura jackfruit ice cream had an overrun of 82% while laboratory-scaled jackfruit ice cream had an overrun of 56%. The Overall Equipment Efficiency (OEE) of the factory on the 1st day and 2nd to 5th day of the week were 58.4% and 70%, respectively. The information gathered in this research could help reduce wastage of Mastura jackfruit generated from the surplus and increase the demand of jackfruits with new value-added products.
format	Thesis
qualification_level	Master's degree
author	Mat Johari, Amiruddin
author_facet	Mat Johari, Amiruddin
author_sort	Mat Johari, Amiruddin
title	Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
title_short	Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
title_full	Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
title_fullStr	Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
title_full_unstemmed	Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
title_sort	application of low temperature storage of mastura (j37) jackfruit bulbs on ice confectionery processing
granting_institution	Universiti Putra Malaysia
publishDate	2019
url	http://psasir.upm.edu.my/id/eprint/85613/1/FK%202020%208%20ir.pdf
_version_	1747813568635469824

Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing

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