Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing
Jackfruit is one of the major fruits planted in Malaysia. However, the Pahang State Farmers Association (PASFA) reported that the Mastura jackfruit variety faced wastage issue due to unutilized surplus. Vacuum packaging technique of jackfruit bulbs under low temperature and jackfruit ice cream p...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/85613/1/FK%202020%208%20ir.pdf |
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| Summary: | Jackfruit is one of the major fruits planted in Malaysia. However, the Pahang
State Farmers Association (PASFA) reported that the Mastura jackfruit
variety faced wastage issue due to unutilized surplus. Vacuum packaging
technique of jackfruit bulbs under low temperature and jackfruit ice cream
processing were proposed to PASFA to solve this problem. Therefore, the
aims of this study were: (i) to investigate the effects of refrigerated and deepfrozen
vacuum-packed Mastura jackfruit bulbs on the physico-chemical
properties of jackfruit ice cream; (ii) to identify the properties of jackfruit ice
cream formulated with different concentrations of Mastura jackfruit puree;
(iii) to compare the factory-scaled and laboratory-scaled ice cream
production. Vacuum-packed bulbs were stored in refrigeration and deepfreeze
storages. Deep-frozen vacuum-packed bulbs retained better bioyield
point (1.05±0.06N), colour (L*: 55.72±0.75), total soluble solid
(16.4±0.3°Brix), titratable acidity (0.0619±0.0037%), ripening index (265)
and microbial count (6x102cfu/ml) up to 3 weeks of storage. Refrigerated
vacuum-packed bulbs retained good bio-yield point (2.58±0.07N), colour
(L*: 54.62±0.19), total soluble solid (17.3±0.3°Brix), titratable acidity
(0.0277±0.0370%), ripening index (629) and microbial count (52x102cfu/ml)
until 3 weeks of storage only. The blanching process of bulbs was optimized
using Response Surface Methodology. The blanching parameters i.e. the
temperature and time were optimized based on minimized firmness and
colour of bulbs. The optimum parameter for jackfruit bulbs blanching were
at 4 min and 78°C. The qualities of jackfruit ice creams formulated with
refrigerated and deep-frozen vacuum-packed bulbs were measured. The
melting characteristics, overrun, and hardness of jackfruit ice cream
formulated with refrigerated vacuum-packed jackfruit bulbs of different
storage times (0-3 weeks) showed consistent qualities. Similar progress
was observed for ice cream formulated with deep-frozen vacuum-packed
jackfruit bulbs (0-6 weeks). The optimum jackfruit puree concentration in Mastura jackfruit ice cream was determined to be 20% (JF20) of the total
mass of ice cream mix. JF20 ice cream was able to withstand higher force
of compression (27.79kPa) compared to JF10 (21.15kPa) and JF30
(10.48kPa). JF20 also scored a higher overall liking (4.25±0.55) compared
to JF10 (3.30±0.57) and JF30 (3.35±0.67). Finally, the studies of Mastura
jackfruit bulbs and jackfruit ice cream properties were used for the
development of the jackfruit ice cream production line. The production line
was able to process 100 to 120 litres of ice cream within 8 hours. The
factory-scaled Mastura jackfruit ice cream had an overrun of 82% while
laboratory-scaled jackfruit ice cream had an overrun of 56%. The Overall
Equipment Efficiency (OEE) of the factory on the 1st day and 2nd to 5th day
of the week were 58.4% and 70%, respectively. The information gathered in
this research could help reduce wastage of Mastura jackfruit generated from
the surplus and increase the demand of jackfruits with new value-added products. |
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