OPTIMIZATION OF PRETREATMENT PROCESS ON THE QUALITY OF CANNED TENDER JACKFRUIT (Artocarpus heterophyllus L.)

Abstract

Canned tender jackfruit is a product that not only has nutritional value but is also convenient to use. Blanching is an important pretreatment step that affects the color and quality of canned products. Box - Behnken design was employed in order to determine the optimal processing parameters, including citric acid concentration (0 - 0.6% w/v), potassium metabisulfite concentration (0 - 0.2% w/v) and blanching time (4.5 - 5.5 min). The color (lightness L^*), browning index (BI), content of polyphenols and flavonoids and DPPH free radical scavenging capacity were determined, and all response data were analyzed by Statgraphics Centurion XV.I software. According to the findings, tender jackfruit blanched in a solution containing 0.24% citric acid and 0.1% potassium metabisulfite for 5 minutes has a bright color (L^* value of 76.16) and a low browning index (1/BI of 0.16). At the same time, the content of biologically active compounds remains the highest; polyphenols, flavonoids and DPPH free radical scavenging capacity were 1.48 mg GAE/g DB and 0.16 mg QE/g DB and 44.14%, respectively.