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

Citation
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
Citations number
15
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
402 - 404
Database
ISI
SICI code
0022-1155(200107/08)38:4<402:EOPMOB>2.0.ZU;2-X
Abstract
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.