Effect of peeling methods on breadnut (Artocarpus altilis) seeds and acceptability of canned breadnut seeds in brine

Matthews, R Comissiong, E Baccus-Taylor, G Badrie, N

R. Matthews et al., Effect of peeling methods on breadnut (Artocarpus altilis) seeds and acceptability of canned breadnut seeds in brine, J FD SCI M, 38(4), 2001, pp. 402-404

15

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

4

2001

402 - 404

ISI

0022-1155(200107/08)38:4<402:EOPMOB>2.0.ZU;2-X

Two methods viz., steam at atmospheric pressure and above atmospheric press ure (8 psi) for 5, 10, 15 and 20 min and use of hot (90 +/-2 degreesC), 1% and 10% aqueous solutions of sodium hydroxide and 5% and 10% diammonium ort hophosphate for 5, 10, 15, 20 and 25 min were employed to remove the peel f rom mature (80-90 days old) breadnut (Artocarpus altilis) seeds. Soaking in 5% sodium hydroxide for 5 min, followed by a high-pressure water wash for 5 min resulted in the removal of the arils from the underlying membranes. P eeled seeds were canned in four different brine formulations to yield ready -to-eat products. Sensory evaluation revealed that breadnut seeds canned in 2.5% brine, supplemented with sucrose (1.5%) and calcium chloride (0.2%) w ere most preferred (P<0.001) and yielded significantly (P<0.001), the most acceptable taste and texture than other formulations. Canned breadnut seeds were "commercially sterile", with a composition of 3.8% proteins, 1.6% fat , 24.8% carbohydrates, 4.6% minerals and 65.2% moisture.