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Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties

'Cempedak' (Artocarpus integer L.) is an aromatic exotic tropical fruit that can be widely found in Malaysia during season. The pulp yield and several physicochemical properties of five varietes of 'cempedak' (CH27, CH28, CH29, CH30 and CH33) were determined. The latter included...

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Main Authors: Pui, Liew Phing, Karim, Roselina, Yusof, Yus Aniza, Wong, Chen Wai, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/64512/1/%2857%29.pdf
http://psasir.upm.edu.my/id/eprint/64512/
http://www.ifrj.upm.edu.my/25%20(02)%202018/(57).pdf
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spelling my.upm.eprints.645122018-07-06T09:19:26Z http://psasir.upm.edu.my/id/eprint/64512/ Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties Pui, Liew Phing Karim, Roselina Yusof, Yus Aniza Wong, Chen Wai Mohd Ghazali, Hasanah 'Cempedak' (Artocarpus integer L.) is an aromatic exotic tropical fruit that can be widely found in Malaysia during season. The pulp yield and several physicochemical properties of five varietes of 'cempedak' (CH27, CH28, CH29, CH30 and CH33) were determined. The latter included total soluble solids, titratable acidity, pH, color, organic acids, sugars and carotenoid contents. Sensory evaluation of the five 'cempedak' varieties was conducted using Hedonic test, in which the assessed attributes include color, taste, texture and overall acceptability. Results indicate that CH33 yield the highest percentage (35.8%) of edible portion (fruit pulp), while CH27 shows the highest tiratable acidity (0.52%). CH30 had the lowest L* value (52.41), and highest intensity of color in terms of redness (32.45) and yellowness (65.27) values. All 'cempedak' varieties were highest in sucrose content (12.28-20.02 g/100 gFW) compared to fructose (5.70-6.72 g/100 gFW) and glucose (4.94-5.52 g/100 gFW), while malic acid (0.43- 0.70%) was the highest organic acid as compared to citric acid (0.24-0.60%) and succinic acid (0.20-0.33%). All the 'cempedak' varieties studied have high content of a-carotene (2.30-45.27 μg/100 gFW), followed by β-carotene (2.30-12.23 μg/100 gFW), with CH28 having the highest content. From the five varieties of 'cempedak' fruit examined, it was found that CH28 ranked the highest in terms of sensory properties, namely taste, texture and overall acceptability. Faculty of Food Science and Technology, Universiti Putra Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/64512/1/%2857%29.pdf Pui, Liew Phing and Karim, Roselina and Yusof, Yus Aniza and Wong, Chen Wai and Mohd Ghazali, Hasanah (2018) Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties. International Food Research Journal, 25 (2). pp. 861-869. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/25%20(02)%202018/(57).pdf
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 'Cempedak' (Artocarpus integer L.) is an aromatic exotic tropical fruit that can be widely found in Malaysia during season. The pulp yield and several physicochemical properties of five varietes of 'cempedak' (CH27, CH28, CH29, CH30 and CH33) were determined. The latter included total soluble solids, titratable acidity, pH, color, organic acids, sugars and carotenoid contents. Sensory evaluation of the five 'cempedak' varieties was conducted using Hedonic test, in which the assessed attributes include color, taste, texture and overall acceptability. Results indicate that CH33 yield the highest percentage (35.8%) of edible portion (fruit pulp), while CH27 shows the highest tiratable acidity (0.52%). CH30 had the lowest L* value (52.41), and highest intensity of color in terms of redness (32.45) and yellowness (65.27) values. All 'cempedak' varieties were highest in sucrose content (12.28-20.02 g/100 gFW) compared to fructose (5.70-6.72 g/100 gFW) and glucose (4.94-5.52 g/100 gFW), while malic acid (0.43- 0.70%) was the highest organic acid as compared to citric acid (0.24-0.60%) and succinic acid (0.20-0.33%). All the 'cempedak' varieties studied have high content of a-carotene (2.30-45.27 μg/100 gFW), followed by β-carotene (2.30-12.23 μg/100 gFW), with CH28 having the highest content. From the five varieties of 'cempedak' fruit examined, it was found that CH28 ranked the highest in terms of sensory properties, namely taste, texture and overall acceptability.
format Article
author Pui, Liew Phing
Karim, Roselina
Yusof, Yus Aniza
Wong, Chen Wai
Mohd Ghazali, Hasanah
spellingShingle Pui, Liew Phing
Karim, Roselina
Yusof, Yus Aniza
Wong, Chen Wai
Mohd Ghazali, Hasanah
Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
author_facet Pui, Liew Phing
Karim, Roselina
Yusof, Yus Aniza
Wong, Chen Wai
Mohd Ghazali, Hasanah
author_sort Pui, Liew Phing
title Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
title_short Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
title_full Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
title_fullStr Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
title_full_unstemmed Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties
title_sort physicochemical and sensory properties of selected 'cempedak' (artocarpus integer l.) fruit varieties
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/64512/1/%2857%29.pdf
http://psasir.upm.edu.my/id/eprint/64512/
http://www.ifrj.upm.edu.my/25%20(02)%202018/(57).pdf
_version_ 1643838045783326720
score 13.211869

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