Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction
Breadfruit is classified as a climacteric fruit with a fast respiration process, and in fresh form it has a short shelf life. Breadfruit is a fruit with high carbohydrate content; therefore, it is suitable for processing into flour as well as increasing shelf life, usability, and economic value. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_01009.pdf |
| _version_ | 1797345561775439872 |
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| author | Widowati S. Widaningrum Sulistyaningrum Anna |
| author_facet | Widowati S. Widaningrum Sulistyaningrum Anna |
| author_sort | Widowati S. |
| collection | DOAJ |
| description | Breadfruit is classified as a climacteric fruit with a fast respiration process, and in fresh form it has a short shelf life. Breadfruit is a fruit with high carbohydrate content; therefore, it is suitable for processing into flour as well as increasing shelf life, usability, and economic value. The problem is, there are compounds that cause a bitter taste in breadfruit flour. This study aims to develop processing technology to reduce bitter compounds and characterize breadfruit flour. Processing of breadfruit flour selected from the ten methods developed, consisting of peeling the breadfruit, washing, and cutting, blanching (10 minutes) followed by slicing, soaking (in 0.03% sodium bisulfite, 1 hour), pressing, drying the breadfruit chips, and milling. The best method is applied to produce breadfruit flour from various regions (Bone, Seribu Islands, Yogyakarta, Cilacap and South Tangerang). The results showed that the best process could reduce tannins and cyanide up to 84% and 93%, respectively. The characteristics of breadfruit flour from various regions are different. The flour yield ranges from 17-24% of the fruit weight. Breadfruit flour has a carbohydrate content of 92-94% (db), dietary fiber 6.8-8.1%, amylose 17.7-26.1%, tannins 0.11-0.24%, HCN 0.41-1.89 ppm and digestibility of starch in vitro 72.3-87.2%. |
| first_indexed | 2024-03-08T11:19:25Z |
| format | Article |
| id | doaj.art-7df6cab8db9840bf996bf2502170aff0 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T11:19:25Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-7df6cab8db9840bf996bf2502170aff02024-01-26T10:27:39ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014440100910.1051/e3sconf/202344401009e3sconf_iconard2023_01009Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin ReductionWidowati S.0Widaningrum1Sulistyaningrum Anna2Research Center for Agroindustry, National Research and Innovation Agency (BRIN) Soekarno Integrated Science CenterResearch Center for Agroindustry, National Research and Innovation Agency (BRIN) Soekarno Integrated Science CenterResearch Center for Agroindustry, National Research and Innovation Agency (BRIN) Soekarno Integrated Science CenterBreadfruit is classified as a climacteric fruit with a fast respiration process, and in fresh form it has a short shelf life. Breadfruit is a fruit with high carbohydrate content; therefore, it is suitable for processing into flour as well as increasing shelf life, usability, and economic value. The problem is, there are compounds that cause a bitter taste in breadfruit flour. This study aims to develop processing technology to reduce bitter compounds and characterize breadfruit flour. Processing of breadfruit flour selected from the ten methods developed, consisting of peeling the breadfruit, washing, and cutting, blanching (10 minutes) followed by slicing, soaking (in 0.03% sodium bisulfite, 1 hour), pressing, drying the breadfruit chips, and milling. The best method is applied to produce breadfruit flour from various regions (Bone, Seribu Islands, Yogyakarta, Cilacap and South Tangerang). The results showed that the best process could reduce tannins and cyanide up to 84% and 93%, respectively. The characteristics of breadfruit flour from various regions are different. The flour yield ranges from 17-24% of the fruit weight. Breadfruit flour has a carbohydrate content of 92-94% (db), dietary fiber 6.8-8.1%, amylose 17.7-26.1%, tannins 0.11-0.24%, HCN 0.41-1.89 ppm and digestibility of starch in vitro 72.3-87.2%.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_01009.pdf |
| spellingShingle | Widowati S. Widaningrum Sulistyaningrum Anna Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction E3S Web of Conferences |
| title | Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction |
| title_full | Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction |
| title_fullStr | Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction |
| title_full_unstemmed | Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction |
| title_short | Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction |
| title_sort | improving organoleptic and physicochemical properties of breadfruit flour through tannin reduction |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/81/e3sconf_iconard2023_01009.pdf |
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