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Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

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Abstract

This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex® Ultra SP-L and Celluclast® 1.5 L individually or in combinations at different concentrations (0–2.5% v/w) and incubation time (0–2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9–98.8%) as compared to single enzyme treatment (64.8–87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex® Ultra SP-L and 0.5% (v/w) Celluclast® 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140–180 °C) and maltodextrin concentrations (10–30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160 °C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spray-dried honey jackfruit powder could potentially be incorporated into various food products.

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Authors and Affiliations

  1. Department of Biotechnology, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Kuala Lumpur, Malaysia

    Chen Wai Wong

  2. Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000, Kuala Lumpur, Malaysia

    Hong Hock Tan

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  1. Chen Wai Wong
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  2. Hong Hock Tan
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Correspondence to Chen Wai Wong.

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Wong, C.W., Tan, H.H. Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree. J Food Sci Technol 54, 564–571 (2017). https://doi.org/10.1007/s13197-017-2501-3

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  • DOI: https://doi.org/10.1007/s13197-017-2501-3

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