Effects of selected fruit development factors on the quality and acceptability of vacuum-fried EVIARC sweet jackfruit (Artocarpus heterophylus Lam.) pulp
Journal Title: Annals of Tropical Research - Year 2019, Vol 41, Issue 1
Abstract
The study was undertaken to evaluate the effects of fruit development and conditions on the quality and acceptability of fresh and vacuum-fried jackfruit pulp from EVIARC Sweet variety. Four maturity periods, namely, 85, 88, 91 and 94 days after bagging of fruits were considered in the study. Effect of fruit location on tree and pulp location in fruit, as well as size and thickness of pulp were the conditions evaluated. Physicochemical properties like pH, TTA, TSS, thickness and pectin of fresh ripe pulp were evaluated while sensory attributes of vacuum-fried jackfruit pulp were determined. The attributes evaluated by semi-trained panelists were color, aroma, taste, texture, oiliness and general acceptability of vacuum-fried jackfruit pulp. Consumer acceptability was determined by subjecting the product to consumer evaluation employing students, faculty, staff, housewives and guests of the Visayas State University. It was found that fruit maturity significantly affected the quality of vacuum-fried jackfruit pulp. The ideal maturity of jackfruit for vacuum fried pulp production is 88 days after bagging. Fruit location on tree has significant influence on pH, TSS and TA while the pulp location in fruit has significant influence on pH, TSS and thickness. The pulp thickness did not influence the sensory acceptability ratings of all the sensory attributes. The pulp size only influenced the taste acceptability rating of the product. The taste attribute of vacuum-fried jackfruit pulp was significantly affected by the fruit location on tree, location of pulp in fruit, and pulp size. Worth noting is that mean acceptability rating still fell under the moderately acceptable level of the scale and the products were acceptable among consumers.
Authors and Affiliations
Roberta D. Lauzon, Lorina A. Galvez, Felix J. Amestoso, Jennelyn P. Vinculado
Keywords
Related Articles
- EP ID EP755611
- DOI https://doi.org/10.32945/atr41110.2019
- Views 17
- Downloads 0
Efficacy of Trichoderma harzianum against Fusarium oxysporum and Rhizoctonia solani on bean and tomato plants
Experiments were conducted in the laboratory, greenhouse, and field at the Papua New Guinea University of Technology (PNGUT) to assess the efficacy of Trichoderma harzianum against Rhizoctonia solani and Fusarium oxyspor...
To eat or not to eat junk foods? Improvement in children’s intention to reduce junk foods consumption following exposure to a media literacy intervention
Exposure to junk food information leads to high junk food consumption among children. This situation has raised concerns among agencies and organizations mandated to ensure children’s health because high junk foods consu...
Isolation and identification of microorganisms for polyurethane degradation
Plastic wastes decomposition has been a pressing environmental problem worldwide. In this study, polyurethane (PUR), a thermoset plastic was tested for biodegradation by polyurethane-degrading microorganisms that were is...
Growth, yield and microbial contamination of lettuce (Lactuca sativa L.) grown under two types of cultivation system as influenced by different organic fertilizers
Increasing popularity of lettuce in the tropics is becoming evident due to its widespread use in health and nutrition. Lettuce, a ready-to-eat vegetable is expected to be safe and of good quality. A study was conducted t...
Characterization of charcoal produced from different Pyrolyzing techniques
Different pyrolyzing techniques are assumed to yield products with different content and adsorption rate. This study aimed to characterize five coconut charcoal samples from different pyrolyzing techniques such as Drum K...