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Date Published: 04/02/2023
Abstract Views: 1155
Views PDF: 669
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

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