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Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic

The aim of the present study was to determine the optimum concentration of soy lecithin and gum arabic in producing drum-dried jackfruit (Artocarpus heterophyllus) powder using response surface methodology (RSM). Jackfruit puree was dried using a double drum drier set at 1 rpm, drum clearance of 0...

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Main Authors: Pua, Chun Kiat, Sheikh Abdul Hamid, Nazimah, Rahmat Ali, Gulam Rusul, Abdul Rahman, Rakmi
Format: Article
Language:English
English
Published: Elsevier 2007
Online Access:http://psasir.upm.edu.my/id/eprint/6497/1/Production%20of%20drum.pdf
http://psasir.upm.edu.my/id/eprint/6497/
http://dx.doi.org/10.1016/j.jfoodeng.2005.10.041
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spelling my.upm.eprints.64972015-10-28T23:47:50Z http://psasir.upm.edu.my/id/eprint/6497/ Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic Pua, Chun Kiat Sheikh Abdul Hamid, Nazimah Rahmat Ali, Gulam Rusul Abdul Rahman, Rakmi The aim of the present study was to determine the optimum concentration of soy lecithin and gum arabic in producing drum-dried jackfruit (Artocarpus heterophyllus) powder using response surface methodology (RSM). Jackfruit puree was dried using a double drum drier set at 1 rpm, drum clearance of 0.01 in., and steam pressure of 2.3 bar. Soy lecithin and gum arabic were incorporated into jackfruit puree at different concentrations ranged from 1% to 5% and 5% to 15%, respectively. Soy lecithin and gum arabic were significant factors (at 95% confidence level) for moisture content, bulk density, Hunter L, a, b values and hedonic test during drum drying of jackfruit. A second-order polynomial model was found for each of the significant response. The jackfruit puree formulation to produce a good quality powder could be obtained by incorporating 2.65% of soy lecithin and 10.28% of gum arabic into the jackfruit puree (40% v/w water). Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/6497/1/Production%20of%20drum.pdf Pua, Chun Kiat and Sheikh Abdul Hamid, Nazimah and Rahmat Ali, Gulam Rusul and Abdul Rahman, Rakmi (2007) Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic. Journal of Food Engineering, 78 (2). pp. 630-636. ISSN 0260-8774 http://dx.doi.org/10.1016/j.jfoodeng.2005.10.041 10.1016/j.jfoodeng.2005.10.041 English
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
English
description The aim of the present study was to determine the optimum concentration of soy lecithin and gum arabic in producing drum-dried jackfruit (Artocarpus heterophyllus) powder using response surface methodology (RSM). Jackfruit puree was dried using a double drum drier set at 1 rpm, drum clearance of 0.01 in., and steam pressure of 2.3 bar. Soy lecithin and gum arabic were incorporated into jackfruit puree at different concentrations ranged from 1% to 5% and 5% to 15%, respectively. Soy lecithin and gum arabic were significant factors (at 95% confidence level) for moisture content, bulk density, Hunter L, a, b values and hedonic test during drum drying of jackfruit. A second-order polynomial model was found for each of the significant response. The jackfruit puree formulation to produce a good quality powder could be obtained by incorporating 2.65% of soy lecithin and 10.28% of gum arabic into the jackfruit puree (40% v/w water).
format Article
author Pua, Chun Kiat
Sheikh Abdul Hamid, Nazimah
Rahmat Ali, Gulam Rusul
Abdul Rahman, Rakmi
spellingShingle Pua, Chun Kiat
Sheikh Abdul Hamid, Nazimah
Rahmat Ali, Gulam Rusul
Abdul Rahman, Rakmi
Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
author_facet Pua, Chun Kiat
Sheikh Abdul Hamid, Nazimah
Rahmat Ali, Gulam Rusul
Abdul Rahman, Rakmi
author_sort Pua, Chun Kiat
title Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
title_short Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
title_full Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
title_fullStr Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
title_full_unstemmed Production of drum-dried jackfruit (Artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
title_sort production of drum-dried jackfruit (artocarpus heterophyllus) powder with different concentration of soy lecithin and gum arabic
publisher Elsevier
publishDate 2007
url http://psasir.upm.edu.my/id/eprint/6497/1/Production%20of%20drum.pdf
http://psasir.upm.edu.my/id/eprint/6497/
http://dx.doi.org/10.1016/j.jfoodeng.2005.10.041
_version_ 1643823506122604544
score 13.211869

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