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Enzymatic Liquefaction of Jackfruit (Artocarpus Heterophyllus Lam.) Pulp for Juice Production and value addition thereafter

Prashanth, M. S. and Ranjitha, B. and Remya, Thilakan and Swetha, Rajaraman (2006) Enzymatic Liquefaction of Jackfruit (Artocarpus Heterophyllus Lam.) Pulp for Juice Production and value addition thereafter. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The process conditions were optimized for the preparation of the enzyme liquefied jackfruit juice using various enzymes of varying concentrations (0.25- 3%) with respect to varying temperatures (RT and 45°C) and varying incubation periods (30, 60,120 and 240 min) based on the juice yield. Among these trials the best combination (pectinase CCM1: AMG) was selected and it was scaled up at pilot level. The jackfruit pulp was macerated with new enzyme formulation (1.25% w/v) and incubated at RT for 120 min. The free run juice was filtered using muslin cloth. The remaining residue was pressed through hydraulic press in order to recover some more quantity of juice. The enzyme formulation was quite effective and feasible at pilot scale level. Hence, remarkable juice recovery (80.14%) was achieved from the pectinase CCM1: AMG treated jackfruit pulp. The jackfruit juice was then clarified using centrifugation technique (Westfalia centrifuge) in order to remove the suspended particles. The clarified juice was pasteurized (85 °C for 15 min) and hot-filled into pre sterilized glass bottles. These bottles were sealed and cooled overnight. These juice filled glass bottles after cooling were stored at three different temperatures 4 °C, RT and 37 °C in order to carry out the storage studies. The effect of the storage temperatures on the physicochemical characteristics of the clarified jackfruit juice was studied on a weekly basis. The sensory evaluation indicated that the clarified jackfruit juice stored at 4 °C was found to be more acceptable in terms of color, flavor and overall quality by the panelists. Another value added product i.e. spray dried powder was prepared from clarified jackfruit juice using spray drying technique. The droplet size was optimized to 1.5 mm and the feed rate was maintained at 60 ml/min. The inlet and outlet temperatures of 140°C and 60 °C respectively were maintained. The varying concentrations of maltodextrin were tried and it was observed that 10 % maltodextrin addition was quite enough to prevent stickiness in the product. The surface morphology of the powder was observed under Scanning Electron Microscopy (SEM). This study revealed the hygroscopic nature of the powder. The acid: sugar ratio plays a vital role in the spray dried powder preparation. Hence, the sugar/acid ratio is very critical for spray dried jackfruit powder preparation with the addition of spray drying carrier like maltodextrin, which can prevent stickiness. Due to its hygroscopic nature, proper care should be taken while packaging to prevent uptake of moisture. Hence, spray dried jackfruit powder can be packed in metallized polyester pouches which can prevent ingress of moisture and also it can extend the shelf life of the spray dried powder.
Uncontrolled Keywords: Jackfruit Pulp Enzymatic Liquefaction Juice Production Value Addition
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/451

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