Study of functional, biochemical, and sensory qualities of jackfruit pulp powder produced through optimized foam‐mat drying parameters

摘要

Abstract Jackfruit (Artocarpus heterophyllus) production is abundant during the summer season in Southeast Asia and is also produced throughout the year in some parts of South India. Attributed to the absence of viable process technology, the pulp is predominantly consumed fresh and has not been used effectively for other applications such as in ice cream, beverages, custard preparations, or as a flavor enhancer. The conversion of the high sugar‐containing pulp to powder is difficult. Hence, the foam‐mat drying of jackfruit pulp was carried out using different foaming agents and stabilizers. The effect of maltodextrin (MD; 3%, 4%, and 5% w/w), glycerol‐monostearate (GMS; 2%, 3%, and 4% w/w), or soy protein (SP; 0.5%, 1%, and 1.5% w/w), and 0.5% methylcellulose added to the pulp at a concentration of 8 °Brix on foam expansion (FE; %), foam retention (FR; %), total carotenoids (TC; mg/100 g pulp), and overall acceptability (OA) were investigated, and their levels were optimized using central composite design of response surface methodology. The foam mats were dried at a drying air temperature of 70°C along with a foam thickness of 4 mm. The samples were evaluated based on drying time, foaming, functional, biochemical, and sensory qualities. The optimum levels of MD and GMS were 3.96% (4.0%) and 3.01% (3.0%), respectively, which led to the foam‐mat‐dried jackfruit powder with properties within the desirable range. At these optimum conditions, the predicted FE, FR, TC, and OA were 69.84%, 89.42%, 0.152 mg/100 g pulp, and 7.73, respectively. The optimum levels of MD and SP were 3.95% (4.0%) and 1.02% (1.0%), respectively, and the corresponding properties (considered as responses) of this foam‐mat‐dried jackfruit powder such as FE, FR, TC, and OA were 74.45%, 84.80%, 0.14 mg/100 g pulp, and 7.6, respectively. Practical Application This study is one of the few studies that is focused on the development of a technique for the long‐term preservation of jackfruit powder for further applications that will also reduce the wastage of jackfruit attributed to its fast perishability. This technology can be replicated in other parts of the world. This article has demonstrated foam‐mat drying as a useful technique to achieve high‐quality jackfruit pulp powders with desirable drying, foaming, functional, biochemical, and sensory qualities using different foaming agents and stabilizers.