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Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds

Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning i...

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Main Authors: Azeez, Shakirah, Lasekan, Ola, Jinap, Selamat, Sulaiman, Rabiha
Format: Article
Language:English
Published: Springer 2015
Online Access:http://psasir.upm.edu.my/id/eprint/44479/1/JACK.pdf
http://psasir.upm.edu.my/id/eprint/44479/
https://pubmed.ncbi.nlm.nih.gov/26604377/
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spelling my.upm.eprints.444792021-02-28T17:47:05Z http://psasir.upm.edu.my/id/eprint/44479/ Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds Azeez, Shakirah Lasekan, Ola Jinap, Selamat Sulaiman, Rabiha Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning intensity were well predicted by a second-order polynomial model. Fracturability was predicted by a first-order polynomial. The determination coefficients for colors L*, a*, b*, browning intensity, and fracturability were 0.81, 0.96, 0.93, 0.92, and 0.74 respectively. The fitted models were checked for adequacy using analysis of variance (ANOVA). The optimum roasting conditions were established at a temperature of 153.36 °C, 34.36 min, and pH of 6.34 with composite desirability value of 0.95. Micro-structural studies of both raw and roasted JFS at different roasting levels (i.e., low, medium, and high) were also investigated using scanning electron microscope (SEM). JFS starch granules fell in the B-type category with semi-oval to bell-shaped granules (5-9 μm in diameter). In addition, Fourier Transform Infrared analysis was carried out on both raw and roasted JFS. The IR spectra was in the 4000-1000 cm(-1) region which is described by five main modes; O-H, C-H, C = O, (C-H) CH3, and C-O. Springer 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/44479/1/JACK.pdf Azeez, Shakirah and Lasekan, Ola and Jinap, Selamat and Sulaiman, Rabiha (2015) Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds. Journal of Food Science and Technology-Mysore, 52 (12). pp. 8050-8058. ISSN 0022-1155; ESSN: 0975-8402 https://pubmed.ncbi.nlm.nih.gov/26604377/ 10.1007/s13197-015-1900-6
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
description Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning intensity were well predicted by a second-order polynomial model. Fracturability was predicted by a first-order polynomial. The determination coefficients for colors L*, a*, b*, browning intensity, and fracturability were 0.81, 0.96, 0.93, 0.92, and 0.74 respectively. The fitted models were checked for adequacy using analysis of variance (ANOVA). The optimum roasting conditions were established at a temperature of 153.36 °C, 34.36 min, and pH of 6.34 with composite desirability value of 0.95. Micro-structural studies of both raw and roasted JFS at different roasting levels (i.e., low, medium, and high) were also investigated using scanning electron microscope (SEM). JFS starch granules fell in the B-type category with semi-oval to bell-shaped granules (5-9 μm in diameter). In addition, Fourier Transform Infrared analysis was carried out on both raw and roasted JFS. The IR spectra was in the 4000-1000 cm(-1) region which is described by five main modes; O-H, C-H, C = O, (C-H) CH3, and C-O.
format Article
author Azeez, Shakirah
Lasekan, Ola
Jinap, Selamat
Sulaiman, Rabiha
spellingShingle Azeez, Shakirah
Lasekan, Ola
Jinap, Selamat
Sulaiman, Rabiha
Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
author_facet Azeez, Shakirah
Lasekan, Ola
Jinap, Selamat
Sulaiman, Rabiha
author_sort Azeez, Shakirah
title Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
title_short Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
title_full Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
title_fullStr Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
title_full_unstemmed Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
title_sort effect of roasting conditions on the browning intensity and structural changes in jackfruit (artocarpus hetrophyllus) seeds
publisher Springer
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/44479/1/JACK.pdf
http://psasir.upm.edu.my/id/eprint/44479/
https://pubmed.ncbi.nlm.nih.gov/26604377/
_version_ 1693727618367488000
score 13.211869

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