Development of breadfruit [ Actocarpus Altilis (Parkinson) Fosberg] flour-based edible sachet incorporated with bovine gelatine

Breadfruit (Artocarpus altilitis) is an important source in many tropical countries, providing a reliable source of carbohydrates and nutrients. It plays a significant role in the diets of people in the Pacific islands, the Caribbean and parts of Southeast Asia. It is also rich in carbohydrates, ash, fibre, and protein. However, the breadfruit itself has several issues, including a short shelf life due to its highly perishable nature and rapid maturation. Therefore, processing breadfruit into flour is one of the techniques to reduce post-harvest losses and maximise utilisation. Unripe breadfruit (index 2) was often processed to flour to give a more stable storage form while also increasing the fruit's versatility. Breadfruit flour is more practical and easier to transport. Processed breadfruit’s flour increases stability, yield and is more easily transported. Breadfruit flour also can be use to develop edible films. However, they do come with some drawbacks that need to be considered in their application and development such as high-water sensitivity leading to issues such as increased water vapour permeability fragility, hydrophilicity, poor resistance to external factors and mechanical properties. Therefore, the combination flour based edible film with other biopolymer such as protein allows to improve its properties and functionalities. Hence, the first objective of this study was to develop edible film from breadfruit flour (Artocarpus altilitis) (BEF) with the addition of gelatine (G) at different ratios. The proportion of BF: G were as follows: 5:0 (BEF), 5:1 (BEF-G2), 5:2 (BEF-G4), 5:3 (BEF-G6), 5:4 (BEF-G8), and 5:5 (BEF-G10). Another objective is to determine the shelf life and sensory evaluation of curry seasoning powder packed with breadfruit flour edible sachet for instant noodles in cup at ambient temperature for 9 months. For the first objective, the results showed that the concentration of gelatine did influence (p<0.05) the breadfruit flour film’s thickness and water vapour permeability at 5:5 ratios (BEF-G10). The results also showed that the tensile strength (TS) and Young’s modulus (YM) decreased significantly (p<0.05) while elongation at break (EAB) was increased as the increment of gelatine. In colour analysis, the addition of bovine gelatine has shown significantly reduced the lightness but increased the opacity of the films. In FTIR analysis, it was indicated that the addition of gelatine concentration resulted in a change from 1149.50 cm-1 on BEF films to 1152.12cm-1 BEF-G10 films, which confirmed the changes in breadfruit flour starch and its polysaccharide chains by the addition of gelatine. Scanning electron microscopic (SEM) analysis also showed that BEF films had rough, slightly irregular, protruded surfaces compare with film added with gelatine BEF-G10 which had more smoother and homogenous surfaces. In the second objective, the physicochemical, microbiological and sensory evaluation of curry seasoning packed with breadfruit flour edible sachet edible films with the addition of gelatine at ratio of 5:5 (BEF-G10). The edible sachets were kept in sealed noodles cup and stored in and ambient room with controlled temperature of 27℃, with RH 70 in the pest-free stainless-steel cabinet for 9 months. The physicochemical properties of curry seasoning in BEFG-10 were investigated and compared with breadfruit edible film without the addition of gelatine (BEF), analysed one-month intervals. The results showed that the curry seasoning in the edible film sachet made from breadfruit flour with gelatine showed better shelf-life stability due to lower water activities and moisture being absorbed by the seasoning powder. Thus, PV and FFA values showed better properties as lower moisture was absorbed and less rancidity occurred. BEF-G10 film also shows low bacterial and yeast mould growth. All of the results on physicochemical properties indicated that film with gelatine (BEF-G10) has better protection against physical, chemical and microbiological deterioration on curry seasoning powder during the storage period. Generally, the sensory evaluation analysis indicated that films with gelatine addition (BEF-G10) gave better sensory acceptance scores on taste, aroma, texture (gravy concentration) and overall acceptability. In conclusion, breadfruit film added with bovine gelatine can be safely used as a curry seasoning sachet for instant noodles in a cup.

Text 122571.pdf Download (1MB) Official URL or Download Paper: http://ethesis.upm.edu.my/id/eprint/18616

Actions (login required)

View Item