Utilization of Jack Fruit Pulp in Kalamae
Abstract
This research aimed to develop the formulation of Kalamae supplemented with jackfruit pulp to enhance the nutritional value. The different levels of jackfruit pulp (0, 10, 15, 20 and 25%, (w/w)) in Kalamae were studied. It was found that the use of 15% (w/w) jackfruit pulp in Kalamae had the highest overall liking scores by consumer test and liking score was like very much (p<0.05). The nutritive values including protein, fiber, moisture, and ash contents of Kalamae supplemented with jackfruit pulp at 15% (w/w) were higher than those without jackfruit pulp (p<0.05). Kalamae supplemented with jackfruit pulp at 15% (w/w) showed the lower carbohydrate and lipid contents, compared with those without jackfruit pulp (p< 0.05). Additionally, the selected Kalamae supplemented with jackfruit pulp at 15% (w/w), stored at 30±2 °C for 14 days, had microbiological quality as Thai community product standard (873/2016). Keywords : kalamae ; jackfruit pulp ; crude fiberReferences
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Chowdhury, F.A., Raman, M.A., & Mian, A.J. (1997). Distribution of free sugars and fatty acids in jackfruit (Artocarpus heterophyllus). Food Chemistry, 60(1), 25-28.
BAM. (2001). Bacteriological analytical manual, Food and Drug Administation, USA.
Haque, M., Begum, R., Shibly, A., Sultana, M., & Khatun, A. (2015). Influence of jackfruit pulp on the quality and shelf life of jackfruit cake. Journal of Environmental Science and Natural Resources, 8(1), 59-64.
Khatta, C. (2001). Fortification of jackfruit sepal powder in bread cake and cookie. King Mongkut's Agricultural Journal, 19(1), 17-25. (in Thai)
Phadungsilp, P. & Aubpatak, C. (2013). The process of germinated brown rice 3 in 1 supplement in Kalamae dessert. Faculty of Home Economics Technology, Rajamangala University of Technology Pranakron. (in Thai)
Photphisutthiphong, Y. & Vatanyoopaisarn, S. (2019). Production of vinegar from jackfruit rags and jackfruit seeds. Journal of Applied Science, 18(1), 75-93. (in Thai)
Pua, C.K., Hamid, N.S.A., Tan, C.P., Mirhosseini, H., Rahman, R.B.A., & Rusul, G. (2010). Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology. LWT - Food Science and Technology, 43(2), 343-349.
Pranprawit, A., Sukkaewmanee, P., Reangwatcharin, U., & Kempetch, J. (2017). Nutrition quality improvement of local food product: a case study on kalamae, Koh Samui, Suratthani province. Journal of Srinakharinwirot University (Journal of Science and Technology), 9(18), 188-199. (in Thai)
Raj, A.A.S. & Ranganathan, T.V. (2018). Characterization of cellulose from jackfruit (Artocarpus integer) peel. Journal of Pharmacy Research, 12(3), 311-315.
Suwannalers, P. (2012). Development of butterfly pea kalamae product. Master thesis in Agriculture, Chiang Mai Rajabhat University. (in Thai)
Thai industrial standards institute (2016). Thai community product standard. (Issue 4) Kalamae. Retrieved February 16, 2021, from http://tcps.tisi.go.th/pub/tcps0873_59(kalamae).pdf
Thongsomnuk, P. (2012). Kalamae Raman. Retrieved September 4, 2020, from
https://www.m-culture.go.th/samutsongkhram/ewt_dl_link.php?nid=864
Thungchoho, K. (2012). Evaluation of the resistance to digestion in simulated upper gut condition. Master thesis in Food Service and Technology, Faculty of Science, Prince of Songkla University. (in Thai)
Wititsiri, S. (2014). The comparison of pectin quantities from stringy pulp of nanga jackfruit (Juampa Krop) between hot water and high vapor pressure extractions. Journal of Yala Rajabhat University, 9(2), 95-112. (in Thai)
Aukkanit, N., Khaengkhan, R. & Noojaroen, S. (2015). Supplementation of Fiber from Jackfruit Pulp in Emulsion Pork Balls. Suan Sunandha Rajabhat University. (in Thai)
Chowdhury, F.A., Raman, M.A., & Mian, A.J. (1997). Distribution of free sugars and fatty acids in jackfruit (Artocarpus heterophyllus). Food Chemistry, 60(1), 25-28.
BAM. (2001). Bacteriological analytical manual, Food and Drug Administation, USA.
Haque, M., Begum, R., Shibly, A., Sultana, M., & Khatun, A. (2015). Influence of jackfruit pulp on the quality and shelf life of jackfruit cake. Journal of Environmental Science and Natural Resources, 8(1), 59-64.
Khatta, C. (2001). Fortification of jackfruit sepal powder in bread cake and cookie. King Mongkut's Agricultural Journal, 19(1), 17-25. (in Thai)
Phadungsilp, P. & Aubpatak, C. (2013). The process of germinated brown rice 3 in 1 supplement in Kalamae dessert. Faculty of Home Economics Technology, Rajamangala University of Technology Pranakron. (in Thai)
Photphisutthiphong, Y. & Vatanyoopaisarn, S. (2019). Production of vinegar from jackfruit rags and jackfruit seeds. Journal of Applied Science, 18(1), 75-93. (in Thai)
Pua, C.K., Hamid, N.S.A., Tan, C.P., Mirhosseini, H., Rahman, R.B.A., & Rusul, G. (2010). Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology. LWT - Food Science and Technology, 43(2), 343-349.
Pranprawit, A., Sukkaewmanee, P., Reangwatcharin, U., & Kempetch, J. (2017). Nutrition quality improvement of local food product: a case study on kalamae, Koh Samui, Suratthani province. Journal of Srinakharinwirot University (Journal of Science and Technology), 9(18), 188-199. (in Thai)
Raj, A.A.S. & Ranganathan, T.V. (2018). Characterization of cellulose from jackfruit (Artocarpus integer) peel. Journal of Pharmacy Research, 12(3), 311-315.
Suwannalers, P. (2012). Development of butterfly pea kalamae product. Master thesis in Agriculture, Chiang Mai Rajabhat University. (in Thai)
Thai industrial standards institute (2016). Thai community product standard. (Issue 4) Kalamae. Retrieved February 16, 2021, from http://tcps.tisi.go.th/pub/tcps0873_59(kalamae).pdf
Thongsomnuk, P. (2012). Kalamae Raman. Retrieved September 4, 2020, from
https://www.m-culture.go.th/samutsongkhram/ewt_dl_link.php?nid=864
Thungchoho, K. (2012). Evaluation of the resistance to digestion in simulated upper gut condition. Master thesis in Food Service and Technology, Faculty of Science, Prince of Songkla University. (in Thai)
Wititsiri, S. (2014). The comparison of pectin quantities from stringy pulp of nanga jackfruit (Juampa Krop) between hot water and high vapor pressure extractions. Journal of Yala Rajabhat University, 9(2), 95-112. (in Thai)
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Published
2021-09-07
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