Optimization of chemical treatment on fresh cut tender jackfruit slices for prevention of browning by using response surface methodology

Rana S. S., . and Pradhan R. C., . and Mishra S., . Optimization of chemical treatment on fresh cut tender jackfruit slices for prevention of browning by using response surface methodology. pp. 196-203. ISSN 2231-7546

Jackfruit (Artocarpus heterophyllus L.) in its tender form is consumed as a vegetable and popular for its flavour colour and meat like texture. In south Asian countries like Bangladesh India Pakistan and Indonesia the tender jackfruit market has a huge market potential. But due to less edible portion per fruit (45-55 of whole fruit) the marketing and transportation of the fruit is a challenge. The possible solution to overcome the problem is to market the edible portion after necessary minimal processing. But the processes like washing sorting peeling and cutting enhances oxidative stress in pre-cut fruits and vegetables. It also has the ill effects on quality of pre-cut fruits and vegetables by increase in microbial contaminations excessive tissue softening depletion of phytochemicals and browning. Hence this study was conducted as a solution to the above problem. Fresh cut tender Jackfruit slices were processed by using the independent parameters such as concentration of CaCl‚‚ (2-5) concentration of citric acid (1-2.5) and treatment time (3-10 min.) and the response variables were Browning index (BI) colour change (”E) Firmness and Overall all acceptability (OAA) after the treatment. From the response variables the best combination of independent variables was resulted as 3.17 concentration of CaCl‚‚ and 1.37 concentration of citric acid for 6.78 minutes. The rangefor the response variables were for Browning index (BI) 0.035 to .057 colour change 0.932 to 21.802 Firmness 0.686 to 6.572N and overall all acceptability was 4.32 to 8.23 after the treatment. This research could be potentially beneficial for development of residential business sector through expanded infiltration on locally available under-utilized foods.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(25).p...

Abstract

Jackfruit (Artocarpus heterophyllus L.) in its tender form is consumed as a vegetable and popular for its flavour colour and meat like texture. In south Asian countries like Bangladesh India Pakistan and Indonesia the tender jackfruit market has a huge market potential. But due to less edible portion per fruit (45-55 of whole fruit) the marketing and transportation of the fruit is a challenge. The possible solution to overcome the problem is to market the edible portion after necessary minimal processing. But the processes like washing sorting peeling and cutting enhances oxidative stress in pre-cut fruits and vegetables. It also has the ill effects on quality of pre-cut fruits and vegetables by increase in microbial contaminations excessive tissue softening depletion of phytochemicals and browning. Hence this study was conducted as a solution to the above problem. Fresh cut tender Jackfruit slices were processed by using the independent parameters such as concentration of CaCl‚‚ (2-5) concentration of citric acid (1-2.5) and treatment time (3-10 min.) and the response variables were Browning index (BI) colour change (”E) Firmness and Overall all acceptability (OAA) after the treatment. From the response variables the best combination of independent variables was resulted as 3.17 concentration of CaCl‚‚ and 1.37 concentration of citric acid for 6.78 minutes. The rangefor the response variables were for Browning index (BI) 0.035 to .057 colour change 0.932 to 21.802 Firmness 0.686 to 6.572N and overall all acceptability was 4.32 to 8.23 after the treatment. This research could be potentially beneficial for development of residential business sector through expanded infiltration on locally available under-utilized foods.

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Item Type:	Article
AGROVOC Term:	Artocarpus heterophyllus
AGROVOC Term:	Jackfruit (tree)
AGROVOC Term:	Fresh fruits
AGROVOC Term:	Slicing
AGROVOC Term:	Optimization methods
AGROVOC Term:	Biochemical reactions
AGROVOC Term:	Methodology
AGROVOC Term:	Firmness
AGROVOC Term:	Browning reaction
AGROVOC Term:	Colour
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24006

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