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- Title
Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying.
- Authors
Yi, Jianyong; Wang, Ping; Bi, Jinfeng; Liu, Xuan; Wu, Xinye; Zhong, Yaoguang
- Abstract
Jackfruit chips are very popular in South Asia; however, the quality of traditional hot air-dried jackfruit chips is not desirable due to brown color and high hardness. The effects of three drying methods, instant controlled pressure drop-assisted freeze drying (FD-DIC), instant controlled pressure drop-assisted hot air drying (AD-DIC), and freeze drying (FD), on the physicochemical characteristics, color, antioxidant activity, expansion ratio, texture, rehydration, hygroscopicity, and microstructure of jackfruit ( Artocarpus heterophyllus L.) chips were investigated. The FD-DIC-dried jackfruit chips showed the highest expansion ratio (119 %), the best color (△ E, 6.5) and texture (hardness 42 N, crispness 19) compared with the FD- and AD-DIC-dried samples. A substantial increase in pore size was observed in the microstructure of the FD-DIC-dried chips. Compared with AD-DIC, the FD-DIC-finished jackfruit chips exhibited stronger antioxidant capacities (DPPH free radical scavenging activity, ferric reducing power, and ABTS radical cation scavenging activity) and higher retention of phenolics (1.2 mg GAE g) and carotenoids (3.1 μg CE g). In conclusion, the jackfruit chips produced by FD-DIC obtained a superior overall quality than the AD-DIC- and FD-dried samples. Considering the relatively high production cost of FD, this novel combination (FD-DIC) could be an alternative method for obtaining high-quality fruit chips or processing valuable agro-products.
- Subjects
SOUTH Asia; JACKFRUIT; FRUIT drying; PRESSURE drop (Fluid dynamics); FREEZE-dried foods; FRUIT quality
- Publication
Food & Bioprocess Technology, 2016, Vol 9, Issue 3, p452
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-015-1643-4