Status : Verified
| Personal Name | Dela Cruz, Raphael Alfonso L. |
|---|---|
| Resource Title | Process Optimization of Vacuum-Fried Tinumbaga Jackfruit (Artocarpus heterophyllus) Bulbs Chips |
| Date Issued | 13 June 2019 |
| Abstract | This study aimed to optimize the process parameters for vacuum-fried Tinumbaga jackfruit bulb chips. Specifically, it established the effects of vacuum frying parameters on the color and texture acceptability, and Hunter L*, a*, b* values of vacuum-fried Tinumbagajackfruit bulb chips; validated the predictive models for the vacuum frying of optimum Tinumbaga jackfruit bulb chips; and evaluated physicochemical and microbiological profiling of the optimized vacuum-fried Tinumbaga jackfruit bulb chips. Results show that vacuum frying temperature and time had a significant (p<0.05) effect only on texture acceptability. Optimum vacuum frying temperature and time of 85 ℃ and 20 min, respectively, were generated. Validation experiments revealed that the generated model and acceptability model can be used to accurately predict the texture acceptability of vacuum-fried Tinumbaga jackfruit bulb chips. The optimized product had a pH of 5.12 ± 0.07, moisture content of 0.12 ± 0.04 % , water activity of 0.33 ± 0.01, and Hunter L*, a*, b* values of 56.41 ± 0.07, 14.45 ± 0.01, and 58.75 ± 0.11, respectively, with acceptable yeast and mold count (i.e. <100 cfu/g). The results of the study indicate that Tinumbaga jackfruit variety can be processed as an acceptable vacuum-fried jackfruit bulb fruit product with a great potential as an alternative to atmospheric deep-fried snacks. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Food industry and trade--Philippines; jackfruit; jackfruit bulb chips; jackfruit chips; Jackfruit--Philippines; optimization; process optimization; vacuum frying; vacuum-fried |
| Material Type | Thesis/Dissertation |
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