Effect of Jackfruit Seed Starch on Deep-Fried Snack Product Qualities
Abstract
The purpose of this study was to survey the attitude to consumer on snack product and investigate the effect of jackfruit seed starch on deep-fried snack product qualities. From consumer survey, the impact textural characteristics affecting purchase decision were crispness and puffiness. Saltiness and lipid or oil content affected purchasing behavior. Carrot was ingredient that consumer expected to add in developed snack. The 77% consumer demanded the developed snack from jackfruit seed starch. The effect of jackfruit seed starch on snack product quality was investigated by varying the ratios of wheat flour to jackfruit seed starch at 100:0, 75: 25, 50:50 and 25: 75. From microstructure analysis of snacks, it was found that, the amount of jackfruit flour increased, the number and size of air cell of snack products decreased. In terms of chemical quality, increasing jackfruit seed starch content of 0% to 75%, the oil content decreased from 27.49% to 19.55%. From sensory attributes analysis, the hardness and crispness of snack product increased as jackfruit seed starch increased (p£0.05) but significantly decreased oil absorption of snack product (p£0.05). From consumer acceptance using 7-point hedonic scale, the snack product prepared from the ratios of wheat flour to jackfruit seed starch at 75:25 received the highest overall acceptance score. Keywords : snack, jackfruit seed starch, crispness, oil absorptionReferences
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(Artocarpus heterophyllus Lam.) compared with modified starches. International Journal of Food Science and Technology, 39, 271-276.
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function and pasting characteristics of flour produced from Jackfruits seeds. Agriculture and Biology Journal of North America, 1(5), 903-908.
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heterophyllus) and its application as a thickener and stabilizer in chili sauce. LWT- Food Science and Technology, 44, 1309-1313.
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Shi, F.F., & Daigle, K.W. (1999). Oil uptake properties of fried batters from rice flour. Journal of Agricultural and
Food Chemistry, 47, 1611–1615.
Southern, C.R., Chen, X.D., Farid, M.M., Howard, B., & Eyres, L. (2000). Determining internal oil uptake and water
content of fried thin potato crisps. Food Bioproducts Processing, 78, 119–125.
Tulyathan, V., Tananuwong, K., Songjinda, P., & Jaiboon, N. (2002). Some physicochemical properties of jackfruit
(Artocarpus heterophyllus Lam) seed flour and starch. Science Asia, 28, 37-41.
Yamane, T. (1967). Statistics, an Introductory Analysis, 2nd Ed., New York: Harper and Row.
Yokoyama, W. (2004). Nutritional properties of rice and rice bran. In Rice: Chemistry and Technology.
(pp. 595–609). St. Paul, Minnesota: American Association of Cereal Chemists.
Zhang, Y., Zhu, K., He, S., Tan, L., & Kong, X. (2016). Characterizations of high purity starches isolated from five
different jackfruit cultivars. Food Hydrocolloid, 52, 785-794.
Blenford, D.E. (1982). What is snack food flavoring, ingredients, processing and packing. Journal of Food
Science, 4(11), 30-37.
Dogan, S.F., Sahin, S., & Sumnu, G. (2005a). Effects of soy and rice flour addition on batter rheology and quality
of deep-fat fried chicken nuggets. Journal of Food Engineering, 71, 127–132.
Dogan, S.F., Sahin, S., & Sumnu, G. (2005b). Effects of batters containing different protein types on the quality of
deep-fat fried chicken nuggets. European Food Research and Technology, 220, 502–508.
Gamble, M.H., Rice, P., & Selman, J.D. (1987). Relationship between oil uptake and moisture loss during frying
potato slices from CV record UK tubers. International Journal of Food Science and Technology, 22,
233–241.
Jiamjariyatam, R., Kongpensook, V., & Pradiprasena, P. (2015). Effects of amylose content, cooling rate and
aging time on properties and characteristics of rice starch gels and puffed products. Journal of Cereal
Science, 61, 16-25.
Kittipongpatana, O.S., & Kittipongpatana, N. (2011). Preparation and physicochemical properties of modified
jackfruit starches. LWT- Food Science and Technology, 44, 1766-1773.
Krokida, M.K., Oreopoulou, V., & Maroulis, Z.B. (2000). Water loss and oil uptake as a function of frying time.
Journal of Food Engineering, 44, 39 – 46.
Llorca, E., Hernando, I., Perez-Munuera, I., Quiles, A., Larrea, V., & Angeles Lluch, M. (2007). The structure of
starch granules in fried battered products. Food Hydrocolloid, 21, 1407-1412.
Moreira, R.G., Sun, X., & Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of
Food Engineering, 31(5), 485-498.
Mukprasirt, A., & Sajjaanantakul, K. (2004). Physico-chemical properties of flour and starch from jackfruit seeds
(Artocarpus heterophyllus Lam.) compared with modified starches. International Journal of Food Science and Technology, 39, 271-276.
Ocloo, F.C.K., Bansa, D., Boatin, R., Adom, T., & Agbemavor, W.S. (2010). Physico-chemical,
function and pasting characteristics of flour produced from Jackfruits seeds. Agriculture and Biology Journal of North America, 1(5), 903-908.
Rengsutthi, K., & Charoenrein, S. (2011). Physico-chemical properties of jackfruit seed starch (Artocarpus
heterophyllus) and its application as a thickener and stabilizer in chili sauce. LWT- Food Science and Technology, 44, 1309-1313.
Roger, M.B. (1990). Functionality of corn in food coatings. In Kulp, K. & Loewe, R. (Eds.), Batter and Breadings
in Food Processing. (pp. 29–49). St. Paul, Minnesota: American Association of Cereal Chemists.
Saguy, I.S., & Pinthus, E.J. (1995). Oil uptake during deep-fat frying-factors and mechanism. Food Technology,
49, 142–145.
Sajjaanantakul, K. (2003). Effects of amylose content and frying conditions on characteristic of fried rice chip.
In. Proceedings of 41th Kasetsart University Annual Conference: Agro-Industry. (pp. 259-267). Bangkok:
Kasetsart University. (in Thai)
Shi, F.F., & Daigle, K.W. (1999). Oil uptake properties of fried batters from rice flour. Journal of Agricultural and
Food Chemistry, 47, 1611–1615.
Southern, C.R., Chen, X.D., Farid, M.M., Howard, B., & Eyres, L. (2000). Determining internal oil uptake and water
content of fried thin potato crisps. Food Bioproducts Processing, 78, 119–125.
Tulyathan, V., Tananuwong, K., Songjinda, P., & Jaiboon, N. (2002). Some physicochemical properties of jackfruit
(Artocarpus heterophyllus Lam) seed flour and starch. Science Asia, 28, 37-41.
Yamane, T. (1967). Statistics, an Introductory Analysis, 2nd Ed., New York: Harper and Row.
Yokoyama, W. (2004). Nutritional properties of rice and rice bran. In Rice: Chemistry and Technology.
(pp. 595–609). St. Paul, Minnesota: American Association of Cereal Chemists.
Zhang, Y., Zhu, K., He, S., Tan, L., & Kong, X. (2016). Characterizations of high purity starches isolated from five
different jackfruit cultivars. Food Hydrocolloid, 52, 785-794.
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Published
2018-01-09
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