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Date Published: 17/12/2022
Abstract Views: 1602
Views PDF: 779
DOI: https://doi.org/10.56283/1859-0381/288
Issue
Vol. 18 No. 3+4 (2022)
Section
ORIGINAL RESEARCH
How to Cite
1.
UNG MAT, Châu TTN, NGUYEN TH. STUDY ON PRODUCTION OF FRUIT POWDER FROM THAILAND JACKFRUIT (Artocarpus heterophyllus Lam.) BY FOAM MAT DRYING. Tạp chí Dinh dưỡng và Thực phẩm. 2022;18(3+4):26-36. doi:10.56283/1859-0381/288

STUDY ON PRODUCTION OF FRUIT POWDER FROM THAILAND JACKFRUIT (Artocarpus heterophyllus Lam.) BY FOAM MAT DRYING

Minh Anh Thu UNG, Thi Thuy Nguyen CHAU1, Tuan Hung NGUYEN1
1 Tien Giang University

Main Article Content

Abstract

Aims: To determine the appropriate parameters for the production process of jackfruit powder from “Changai” small size jackfruit by foam mat drying technique.


Methods: The study was carried out on the basis of investigating the factors (i) affecting the foaming process (egg albumin and carboxylmethyl cellulose concentrations) and (ii) the influence of hot air drying conditions (drying temperature and foam thickness) onthe quality of jackfruit powder.


Results: Tackfruit juice was stirred with egg albumin (4%) and CMC (7.5%) to help create a good and sustainable foam film. On the other hand, the foam layer was dried at 60oC and 3mm thick to help recover the powder with good color and best kept nutrient content with vitamin C content of 3.96 mg%; carotenoid content of 5.34 μg/g; total sugar of 11.27%, reducing sugar content of 8.33 g/100g and the total acid content of 0.077% and  moisture of 4.28%.


Conclusion: This research result helps to diversify products from jackfruit by a new drying method to reduce input costs but still ensure quality.

Article Details

Keywords

Albumin, CMC, carotenoid, fackfruit, foam mat, vitamin C

References

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