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
Full text not available from this repository.
Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2005.10.041
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).
|Keyword:||Jackfruit (Artocarpus heterophyllus), Response surface methodology, Drum drying, Soy lecithin, Gum arabic|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Samsida Samsudin|
|Deposited On:||18 May 2010 11:22|
|Last Modified:||19 Aug 2010 13:30|
Repository Staff Only: item control page