Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

详细信息    查看全文

• 作者：Chen Wai Wong ; Hong Hock Tan
• 关键词：Honey jackfruit ; Enzymatic liquefaction ; Spray drying
• 刊名：Journal of Food Science and Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：54
• 期：2
• 页码：564-571
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：54

文摘

This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L individually or in combinations at different concentrations (0–2.5% v/w) and incubation time (0–2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9–98.8%) as compared to single enzyme treatment (64.8–87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex® Ultra SP-L and 0.5% (v/w) Celluclast® 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140–180 °C) and maltodextrin concentrations (10–30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160 °C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spray-dried honey jackfruit powder could potentially be incorporated into various food products.