Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying

文献类型： 外文期刊

第一作者： Yi, Jianyong

作者： Yi, Jianyong;Wang, Ping;Bi, Jinfeng;Liu, Xuan;Wu, Xinye;Wang, Ping;Zhong, Yaoguang

作者机构：

关键词： Expansion ratio;Texture;Color;Rehydration;Antioxidant activity;Microstructure

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Jackfruit chips are very popular in South Asia; however, the quality of traditional hot air-dried jackfruit chips is not desirable due to brown color and high hardness. The effects of three drying methods, instant controlled pressure drop-assisted freeze drying (FD-DIC), instant controlled pressure drop-assisted hot air drying (AD-DIC), and freeze drying (FD), on the physicochemical characteristics, color, antioxidant activity, expansion ratio, texture, rehydration, hygroscopicity, and microstructure of jackfruit (Artocarpus heterophyllus L.) chips were investigated. The FD-DIC-dried jackfruit chips showed the highest expansion ratio (119 %), the best color (a-E-3, 6.5) and texture (hardness 42 N, crispness 19) compared with the FD- and AD-DIC-dried samples. A substantial increase in pore size was observed in the microstructure of the FD-DIC-dried chips. Compared with AD-DIC, the FD-DIC-finished jackfruit chips exhibited stronger antioxidant capacities (DPPH center dot free radical scavenging activity, ferric reducing power, and ABTS(center dot+) radical cation scavenging activity) and higher retention of phenolics (1.2 mg GAE g(-1)) and carotenoids (3.1 mu g CE g(-1)). In conclusion, the jackfruit chips produced by FD-DIC obtained a superior overall quality than the AD-DIC- and FD-dried samples. Considering the relatively high production cost of FD, this novel combination (FD-DIC) could be an alternative method for obtaining high-quality fruit chips or processing valuable agro-products.

分类号： TS2

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