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


Citation

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

Abstract / Synopsis

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).


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jfoodeng.2005.10.041
Publisher: Elsevier
Keywords: Jackfruit (Artocarpus heterophyllus), Response surface methodology, Drum drying, Soy lecithin, Gum arabic
Depositing User: Samsida Samsudin
Date Deposited: 18 May 2010 03:22
Last Modified: 28 Oct 2015 23:47
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jfoodeng.2005.10.041
URI: http://psasir.upm.edu.my/id/eprint/6497
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