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Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips.


ABSTRACT: The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (?E) were found in the FD-, MV- and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV- and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.

SUBMITTER: Yi J 

PROVIDER: S-EPMC4837745 | biostudies-literature | 2016 Feb

REPOSITORIES: biostudies-literature

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Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips.

Yi Jianyong J   Zhou Linyan L   Bi Jinfeng J   Chen Qinqin Q   Liu Xuan X   Wu Xinye X  

Journal of food science and technology 20151202 2


The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (∆E) were found in the FD-, MV- and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD  ...[more]

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