The Production of Breadfruit Flour: Effect of Heater Temperature to the Drying Rate and Time of the Breadfruit

Abstract

The composition of mineral and vitamin from breadfruit is particularly known of having benefits compared to rice which is a main source of carbohydrate consumed by societies. The process of drying is one of the factors that affects foodstuffs quality. The aim of this research was to provide an understanding of drying phenomena from data experiment and discover the influence of drying air temperature to breadfruit drying time and rates. This research was conducted in several stages which are material preparation (breadfruit) by through downsizing process, then weigh the material (breadfruit) once every 5 minutes on each drying air temperature variations (50 ºC, 60 o C, 70 o C, and 80 o C). The research were conducted using breadfruit with the best drying time which is obtained at 60 0 C for 100 minutes. The lowest water content obtained was 0.4%, while the highest drying rate was 0.00144 Kg 2 /m 2 .s at 80 ºC of temperature.

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

“…This can be manually mashed into a paste to make a sweet snack or cooked in curries ( 20 ). This drying process is necessary to halt the fermentation process and the growth of bacteria and fungi ( 21 ). Another method of extending the shelf life of breadfruit involves pit storage fermentation.…”

“…A better retention of nutritional qualities of breadfruit flour (using matured fruit) was noticed when the oven drying method was used ( 19 ). Sari and Lestari found that the optimum breadfruit flour production in terms of appearance was achieved with a temperature of 60 ° C and a drying time of 100 min ( 21 ). At 60 ° C, minimal browning of the flour via Maillard reaction occurs and as temperature rises, more Maillard reaction was seen.…”

“…At 60 ° C, minimal browning of the flour via Maillard reaction occurs and as temperature rises, more Maillard reaction was seen. A greater rate of browning by Maillard reaction could indicate a decrease in flour quality ( 21 ). Furthermore, when temperatures above 60 ° C was utilized, the texture of the flour became undesirable and coarser which could limit the functionality for use in food applications ( 21 ).…”

“…A greater rate of browning by Maillard reaction could indicate a decrease in flour quality ( 21 ). Furthermore, when temperatures above 60 ° C was utilized, the texture of the flour became undesirable and coarser which could limit the functionality for use in food applications ( 21 ). This could possibly be attributed to breadfruit flour having a low gelatinization temperature between 70 and 80 ° C ( 27 ).…”

The Integrated Peatland Management System (Ipms)

“…Breadfruit can be used as an alternative food source for the local community. It contains carbohydrates used as organic carbon sources for the local community (Sari & Lestari, 2017). Besides, the green culinary concept also needs to use green cutlery that does not cause any environmental problems in the peat ecosystem.…”