Production and characterization of Jackfruit puree

Abdullah, Maizatul Akmal (2017) Production and characterization of Jackfruit puree. [Project Paper] (Submitted)

Text FK 2017 22.pdf Download (1MB)

Abstract

Jackfruit is perishable fruit and cannot be stored for long time because of its inherent compositional and textural characteristics. Therefore, puree was produced in order to extend the shelf life of the fruit. A large number of purees of fruits and vegetables are produced commercially; some are usually consumed directly, while others are used as intermediate products and ingredients. In this research, puree was produced by using two different type of jackfruit and different processing method. It also has been stored at different storage temperature which is at room temperature (25°C) and in the chiller (5°C). Puree was produced by using jackfruit J33 known as Tekam Yellow and J35 known as Mastura. Other than that, the processing methods used were blanching, pasteurization or both respectively. Then the samples produced were stored at different storage temperature which is at room temperature (25°C) and in the chiller (5°C). Immediately after the production (week 0) and after the storage period (week 1, week 2 and week 3) the total sugar content, moisture content, the antioxidant activity, viscosity and the colour parameters were determined. From this research, Tekam Yellow jackfruit puree in the chiller show higher total sugar content, moisture content, viscosity, antioxidant activity and colour parameters as the storage time increase compared to the Mastura jackfruit in chiller. However, according to previous study, the total sugar content and moisture content should not be high since it can encourage the growth of bacteria in the puree. Sugar is the source for bacteria growth and the moisture content also one of the factor for bacteria growth especially yeast and mould. Therefore, the sugar content and moisture content must be average because if the sugar content is low, the sweetness of the puree was low. In conclusion, the best method and storage temperature for jackfruit puree production is blanching and pasteurization method by using Tekam Yellow jackfruit that stored at 5°C (chiller) storage temperature with characteristics; total sugar content is 20.4 °Brix, moisture content is 90.4% , antioxidant activity is 86.55% and viscosity is 3920 rpm at the end of storage time

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	01 Nov 2022 07:08
Last Modified:	10 Nov 2022 07:30
URI:	http://psaspb.upm.edu.my/id/eprint/545

Actions (login required)

View Item