Simple Search:

Storage stability of jackfruit (Artocarpus heterophylus) power packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage


Citation

Pua, Chun Kiat and Sheikh Abdul Hamid, Nazimah and Tan, Chin Ping and Mirhosseini, Seyed Hamed and Abdul Rahman, Russly and Rahmat Ali, Gulam Rusul (2008) Storage stability of jackfruit (Artocarpus heterophylus) power packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. Journal of Food Engineering, 89 (4). pp. 419-428. ISSN 0260-8774

Abstract / Synopsis

Total colour difference (ΔE), rates of adsorbed moisture and sensory attributes of drum-dried jackfruit powder packaged in aluminium laminated polyethylene (ALP) and metallized co-extruded biaxially oriented polypropylene (BOPP/MCPP) pouches stored at accelerated storage (38 °C, with 50%, 75% and 90% relative humidity (RH)) were determined over 12 weeks period. The changes in total colour followed zero order reaction kinetics. Packaging materials, storage temperature and RH values significantly (p < 0.05) influenced the rates of adsorbed moisture of jackfruit powder. There was a significant (p < 0.05) decrease in the intensities of the fruity odour, taste and increase in the lumpiness of the jackfruit powder stored at 38 °C with 90% RH. The shelf life of jackfruit powder stored at 38 °C and 90% RH was limited by overall acceptability and the intensity of fruity odour, taste and lumpiness at week 8 of storage. Jackfruit powder stored at 28 °C remained stable and acceptable throughout the storage period for all RH values. The powder packaged in ALP significantly (p < 0.05) reduced total colour change, rates of adsorbed moisture, lumpiness intensity of jackfruit powder and was rated higher in terms of overall acceptability over BOPP/MCPP. Results of this study suggested that ALP packaging with storage conditions of 28 °C and RH less than 75% was better suited for keeping jackfruit powder.


Download File

[img]
Preview
PDF (Abstract)
Storage stability of jackfruit.pdf

Download (185kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: 10.1016/j.jfoodeng.2008.05.023
Publisher: Elsevier
Keywords: Jackfruit (Artocarpus heterophyllus) powder, Accelerated storage, Total colour difference, Adsorbed moisture rates and sensory attributes
Depositing User: Samsida Samsudin
Date Deposited: 21 Jun 2010 17:57
Last Modified: 29 Oct 2015 07:37
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2008.05.023
URI: http://psasir.upm.edu.my/id/eprint/7394
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item