Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds
Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Springer
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/44479/1/JACK.pdf |
| _version_ | 1825929525031075840 |
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| author | Azeez, Shakirah Lasekan, Ola Jinap, Selamat Sulaiman, Rabiha |
| author_facet | Azeez, Shakirah Lasekan, Ola Jinap, Selamat Sulaiman, Rabiha |
| author_sort | Azeez, Shakirah |
| collection | UPM |
| description | Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning intensity were well predicted by a second-order polynomial model. Fracturability was predicted by a first-order polynomial. The determination coefficients for colors L*, a*, b*, browning intensity, and fracturability were 0.81, 0.96, 0.93, 0.92, and 0.74 respectively. The fitted models were checked for adequacy using analysis of variance (ANOVA). The optimum roasting conditions were established at a temperature of 153.36 °C, 34.36 min, and pH of 6.34 with composite desirability value of 0.95. Micro-structural studies of both raw and roasted JFS at different roasting levels (i.e., low, medium, and high) were also investigated using scanning electron microscope (SEM). JFS starch granules fell in the B-type category with semi-oval to bell-shaped granules (5-9 μm in diameter). In addition, Fourier Transform Infrared analysis was carried out on both raw and roasted JFS. The IR spectra was in the 4000-1000 cm(-1) region which is described by five main modes; O-H, C-H, C = O, (C-H) CH3, and C-O. |
| first_indexed | 2024-03-06T08:58:01Z |
| format | Article |
| id | upm.eprints-44479 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:58:01Z |
| publishDate | 2015 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-444792021-02-28T17:47:05Z http://psasir.upm.edu.my/id/eprint/44479/ Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds Azeez, Shakirah Lasekan, Ola Jinap, Selamat Sulaiman, Rabiha Central composite rotatable design (CCRD) was used to optimize the settings for the roasting conditions of jackfruit (Artocapus hetrophyllus) seed (JFS). The response variables studied were; color attributes L*, a*, and b*, browning intensity, and fracturability. The colors L*, a*, b* and browning intensity were well predicted by a second-order polynomial model. Fracturability was predicted by a first-order polynomial. The determination coefficients for colors L*, a*, b*, browning intensity, and fracturability were 0.81, 0.96, 0.93, 0.92, and 0.74 respectively. The fitted models were checked for adequacy using analysis of variance (ANOVA). The optimum roasting conditions were established at a temperature of 153.36 °C, 34.36 min, and pH of 6.34 with composite desirability value of 0.95. Micro-structural studies of both raw and roasted JFS at different roasting levels (i.e., low, medium, and high) were also investigated using scanning electron microscope (SEM). JFS starch granules fell in the B-type category with semi-oval to bell-shaped granules (5-9 μm in diameter). In addition, Fourier Transform Infrared analysis was carried out on both raw and roasted JFS. The IR spectra was in the 4000-1000 cm(-1) region which is described by five main modes; O-H, C-H, C = O, (C-H) CH3, and C-O. Springer 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/44479/1/JACK.pdf Azeez, Shakirah and Lasekan, Ola and Jinap, Selamat and Sulaiman, Rabiha (2015) Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds. Journal of Food Science and Technology-Mysore, 52 (12). pp. 8050-8058. ISSN 0022-1155; ESSN: 0975-8402 https://pubmed.ncbi.nlm.nih.gov/26604377/ 10.1007/s13197-015-1900-6 |
| spellingShingle | Azeez, Shakirah Lasekan, Ola Jinap, Selamat Sulaiman, Rabiha Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds |
| title | Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds |
| title_full | Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds |
| title_fullStr | Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds |
| title_full_unstemmed | Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds |
| title_short | Effect of roasting conditions on the browning intensity and structural changes in jackfruit (Artocarpus hetrophyllus) seeds |
| title_sort | effect of roasting conditions on the browning intensity and structural changes in jackfruit artocarpus hetrophyllus seeds |
| url | http://psasir.upm.edu.my/id/eprint/44479/1/JACK.pdf |
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