Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Authors

  • Munira Zainal Abidin Universiti Tun Hussein Onn Malaysia
  • Desmond Chun Khai Teo
  • Nur Hafizah Malik
  • Norazlin Abdullah

DOI:

https://doi.org/10.36877/aafrj.a0000504

Abstract

Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface methodology (RSM) was employed to optimize the roasting process in a temperature range (120 - 170 ℃) and in a duration range (20 - 70 min). The roasting temperature had a significant effect (p < 0.05) on water absorption capacity (WAC) and water solubility index (WSI), while roasting time significantly influenced (p ˂ 0.05) WAC, oil absorption capacity (OAC), bulk density (BD), WSI and swelling power (SP) of the jackfruit seed flours. Based on the results obtained from RSM, the optimum roasting conditions were 162 ℃ for duration of 20 min. The predicted values were 1.45 g/g, 0.96 g/g, 0.49 g/ml, 9.74 % and 4.35 g/g for WAC, OAC, BD, WSI and SP, respectively with the overall desirability of 0.693. The optimum conditions obtained from RSM can be used to produce roasted jackfruit seed flours with desirable functional properties for future development of bakery products.

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Published

2024-06-27

How to Cite

Zainal Abidin, M., Teo, D. C. K., Malik, N. H., & Abdullah, N. (2024). Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours. Advances in Agricultural and Food Research Journal, 5(1). https://doi.org/10.36877/aafrj.a0000504

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Section

ORIGINAL RESEARCH ARTICLE
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