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

Abstract

This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex Ò Ultra SP-L and Celluclast Ò 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 Ò Ultra SP-L and 0.5% (v/w) Celluclast Ò 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 spraydried honey jackfruit powder could potentially be incorporated into various food products.

Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana ( Musa acuminata ) powder

“…Meanwhile, powders with lower moisture content produced at higher temperatures (Table ) may increase the capacity to absorb ambient moisture due to the different water concentration gradient between the powder and the surrounding air. These results are in accordance with those reported by Wong and Tan (), Daza et al (), Santhalakshmy et al (), and Wong et al () for spray‐dried honey jackfruit, cagaita fruit extract, jamun, and Sarawak pineapple, respectively.…”

“…This is mainly due to the high rate of heat transfer at higher inlet temperature which provides greater driving force for moisture evaporation (Solvol, Sundarajan, Alfaro, & Sathivel, ). Similar observations were reported on Gac fruit aril powder (Kha et al, ), black mulberry juice powder (Fazaeli et al, ), alma juice powder (Mishra, Mishra, & Mahanta, ), and honey jackfruit powder (Wong & Tan, ).…”

“…Increasing the maltodextrin concentrations showed a significant ( p < .05) decreased in water activity of banana powders (Table ). Similar results were also observed for water activity of honey jackfruit powder (Wong & Tan, ), sumac extract powder (Caliskan & Dirim, ), Sarawak pineapple powder (Wong et al, ), and mountain tea water extract powder (Nadeem, Torun, & Ozdemir, ). The effects of independent variables on water activity are in agreement with the effects of them on moisture content.…”

“…However, 18-35% of product yield was achieved by using maltodextrin. Wong et al (2015) found that the highest yield of spray-dried pineapple powder was obtained with 15% (w/w) maltodextrin. Meanwhile, a minimum of 50% (w/v) maltodextrin is required to obtain the spray-dried immature acerola juice powder (Fang & Bhandari, 2012).…”

“…Spray dried powder with reduced weight and volume resulted in easier transportation and packaging (Kha, Nguyen, & Roach, 2010;Shrestha, Ua-Arak, Adhikari, Howes, & Bhandari, 2007). Spray-drying had been used to produced various types of fruit powders such as watermelon juice powder (Oberoi & Sogi, 2015;Quek, Chok, & Swedlund, 2007), jamun (Santhalakshmy, Don Bosco, Francis, & Sabeena, 2015), Sapodilla (Chong & Wong, 2015), Sarawak pineapple (Wong, Pui, & Ng, 2015), guava (Patil, Chauhan, & Singh, 2014), and Cagaita fruit (Daza et al, 2016).…”