Article Sidebar

PDF
Date Published: 04/02/2023
Abstract Views: 929
Views PDF: 499
DOI: https://doi.org/10.56283/1859-0381/391
Issue
Vol. 18 No. 5+6 (2022)
Section
ORIGINAL RESEARCH
How to Cite
1.
NGUYEN AT, NGUYEN TN. EFFECTS OF BLANCH METHOD, VINEGAR CONCENTRATION AND STORAGE TIME ON THE QUALITY OF YOUNG THAI JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) PICKLES. Tạp chí Dinh dưỡng và Thực phẩm. 2023;18(5+6):1-9. doi:10.56283/1859-0381/391

EFFECTS OF BLANCH METHOD, VINEGAR CONCENTRATION AND STORAGE TIME ON THE QUALITY OF YOUNG THAI JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) PICKLES

Ai Thach NGUYEN1,, Thi Ngan NGUYEN2
1 Trường Đại học Tiền Giang
2 Tien Giang University

Main Article Content

Abstract

Aims: To determine the factors affecting to develop a production process of young Thai jackfruit soaked in vinegar.


Methods: It was carried out on the basis of conducting surveys on the effects of young jackfruit treatment time (blanching with steam for 30, 60, 90 and 120 seconds), vinegar concentration (pH 2, pH 2.5, and pH 3) and storage time (1-3 days, 6-8 days, and 12-14 days) at both cool temperature (about 5oC) and high room temperature on the quality of young jackfruit soaked in vinegar through evaluation reducing sugar, total polyphenols and acid content in products.


Results: The results showed that steam blanched time for 90 seconds which was the most appropriate due to it will keep a lot of polyphenol content (14.98 mg/g). At pH 2.5, the polyphenol content was still retained as high (6.86 mg/g). Young Thai jackfruit soaked in vinegar preserved for 1-14 days at a cool temperature that was the best because it still retained the polyphenol content of 6.45 mg/g.


Conclusion: This product was processed from raw young Thai jackfruit fruit to take advantage of agricultural waste and diversify products of jackfruit.

Article Details

Keywords

Young Thai jackfruit, pickle, quality, vinegar concentration

References

1. Chayon G, and Rakhi C (2016). Chapter 14 - Jackfruit (Artocarpus heterophylus). Nutritional Composition of Fruit Cultivars: 317-335.
2. Jagtap UB, Panaskar SN, and Bapat VA. Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods for Human Nutrition. 2010;65:99–104.
3. Soong YY, and Barlow PJ. Antioxidant activity and phenolic content of selected fruit seeds. Food Chemistry. 2004;88:411–417.
4. Jagtap UB, and Bapat VA. Artocarpus: a review of its traditional uses, phytochemistry and pharmacology. Journal of Ethnopharmacology. 2010;129:142–166.
5. Saxena A, Bawa AS, and Raju PS (2011). Chapter 12- Jackfruit (Artocarpus heterophyllus Lam.). Elhadi, M.Y. Postharvest biology and technology of tropical and subtropical fruits - Volume 3: Cocona to Mango. Woodhead Publishing. Pages 275-299.
6. Moreno-Arribas MV, and Polo MC. Winemaking biochemistry and microbiology: current knowledge and future trends. Critical Reviews in Food Science and Nutrition. 2005; 45: 265–286.
7. Okunowo WO, Okotore RO, and Osuntoki AA. The alcoholic fermentative efficiency of indigenous yeast strains of different origin on orange juice. African Journal of Biotechnology. 2005;4: 1290–1296.
8. Narendra, N.D., Gourab, M., Vaibhav, V.G., Venkata, D.V., and Chivukula, V. (2020). Pitfalls in the 3, 5-dinitrosalicylic acid (DNS) assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural. International Journal of Biological Macromolecules. 156: 180-185.
9. Wolfe, K, Wu X, and Liu LH. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry. 2003;51: 609-614.
10. Maria EM, Elhadi MY, Ramiro B, et al. Chemical composition of mango (Mangifera indica L.) fruit: nutritional and phytochemical compounds. Frontiers in Plant Science. 2019;10: 1073.
11. Kristina LP, Stephen YN, Ross PH, and Dean GA. Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products. Journal of Endourology. 2008;22(3): 567–570.
12. Hong-Wei X, Zhongli P, Li-Zhen D, Hamed MEM, Xu-Hai Y, Arun SM, Zhen-Jiang G, and Qian Z. Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture. 2017;4(2):101-127.
13. Ramani V, and Kant U. Phenolics and enzymes involved in phenol metabolism of gall and normal tissues of Prosopis cineraria. Proceedings of the National Academy of Sciences. 1989;5: 417-420.
14. Vega GA, Lara E, Flores V, Scala DK, and Lemus M. Effect of selected pretreatments on convective drying process of blueberries. Food and Bioprocess Technology. 2012;5: 2797-2804.