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Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder

Although jackfruit (Artocarpus heterophyllus) is highly nutritious fruit yet it is easily perishable and has limited shelf life in nature. In spite of vast potential and usefulness, jackfruit remain as an underutilized fruit. A gap in the marketing of jackfruits and its processed value-added prod...

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Bibliographic Details
Main Author: Chew, Ying
Format: Thesis
Language:English
Published: 2021
Subjects:
Jackfruit - Drying
Antifoaming agents
Food -Preservation
Online Access:http://psasir.upm.edu.my/id/eprint/113809/1/113809.pdf
http://psasir.upm.edu.my/id/eprint/113809/
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spelling my.upm.eprints.1138092024-11-27T01:39:13Z http://psasir.upm.edu.my/id/eprint/113809/ Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder Chew, Ying Although jackfruit (Artocarpus heterophyllus) is highly nutritious fruit yet it is easily perishable and has limited shelf life in nature. In spite of vast potential and usefulness, jackfruit remain as an underutilized fruit. A gap in the marketing of jackfruits and its processed value-added products can be fully explored in order to gain additional attention from food technology and security. The aims of this study are to determine the effect of different types and concentration of foaming agents on drying characteristics of foam mat drying jackfruit and to evaluate the effect of foam mat drying process variables on the physicochemical properties of foam mat dried jackfruit powder using various foaming agents, namely maltodextrin (5 to 20 %), methylcellulose (5 to 20 %) and gum arabic (0.5 to 2.0 %) at constant temperature (50°C) and thickness (3 mm) were conducted. The results showed that the drying characteristic of foam mat dried jackfruit was best fitted to the Page model as high correlation R2 > 0.88 was obtained. The results showed foaming agents were significantly factor that affect the physical properties, phytochemical content and antioxidant. In general, increased concentration of foaming agents reduced the foam density, moisture content, water activity, water absorption index, but increased color, water solubility index, flowability and bioactive compound. Rapid drying rate was observed when high foam expansion and low foam density was achieved subsequently resulting in reduction of drying time by increasing concentration of foaming agents. Shorter the drying time, higher the retention of bioactive properties in jackfruit powder. The optimum powder was formulated with 15% of gum arabic was recommended to provide superior flowability characteristic and excellent retention of phenolic, flavonoid and carotenoid in production of foam mat dried jackfruit powder. This contribution can be applied in future food product development such as ice cream, functional food and confectionery products. 2021-11 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/113809/1/113809.pdf Chew, Ying (2021) Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder. Masters thesis, Universiti Putra Malaysia. Jackfruit - Drying Antifoaming agents Food -Preservation
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
topic Jackfruit - Drying
Antifoaming agents
Food -Preservation
spellingShingle Jackfruit - Drying
Antifoaming agents
Food -Preservation
Chew, Ying
Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
description Although jackfruit (Artocarpus heterophyllus) is highly nutritious fruit yet it is easily perishable and has limited shelf life in nature. In spite of vast potential and usefulness, jackfruit remain as an underutilized fruit. A gap in the marketing of jackfruits and its processed value-added products can be fully explored in order to gain additional attention from food technology and security. The aims of this study are to determine the effect of different types and concentration of foaming agents on drying characteristics of foam mat drying jackfruit and to evaluate the effect of foam mat drying process variables on the physicochemical properties of foam mat dried jackfruit powder using various foaming agents, namely maltodextrin (5 to 20 %), methylcellulose (5 to 20 %) and gum arabic (0.5 to 2.0 %) at constant temperature (50°C) and thickness (3 mm) were conducted. The results showed that the drying characteristic of foam mat dried jackfruit was best fitted to the Page model as high correlation R2 > 0.88 was obtained. The results showed foaming agents were significantly factor that affect the physical properties, phytochemical content and antioxidant. In general, increased concentration of foaming agents reduced the foam density, moisture content, water activity, water absorption index, but increased color, water solubility index, flowability and bioactive compound. Rapid drying rate was observed when high foam expansion and low foam density was achieved subsequently resulting in reduction of drying time by increasing concentration of foaming agents. Shorter the drying time, higher the retention of bioactive properties in jackfruit powder. The optimum powder was formulated with 15% of gum arabic was recommended to provide superior flowability characteristic and excellent retention of phenolic, flavonoid and carotenoid in production of foam mat dried jackfruit powder. This contribution can be applied in future food product development such as ice cream, functional food and confectionery products.
format Thesis
author Chew, Ying
author_facet Chew, Ying
author_sort Chew, Ying
title Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
title_short Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
title_full Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
title_fullStr Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
title_full_unstemmed Effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
title_sort effect of foaming agents on drying characteristics and physicochemical properties of foam mat dried jackfruit powder
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/113809/1/113809.pdf
http://psasir.upm.edu.my/id/eprint/113809/
_version_ 1817844684608765952
score 13.222552

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