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Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level

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@article{IJASEIT583,
   author = {Nor Afizah Mustapha and Fatin Farhanah Binti Rahmat and Wan Zunairah Wan Ibadullah and Anis Shobirin Meor Hussin},
   title = {Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {5},
   year = {2015},
   pages = {330--333},
   keywords = {Jackfruit; sago starch; cassava starch; expansion ratio; carotenoids},
   abstract = {

Crackers are one of the convenient and inexpensive snacks that have high market potential.  Most of the commercial crackers are carbohydrate-rich and normally considered as a low value-added product.  In this study, innovative value added crackers made of jackfruit were developed.  The effect of starches (sago and cassava) and levels of jackfruit (30 and 50%, w/w) on characteristics of the crackers were investigated.  Physicochemical properties of the products at each predetermined processing steps (steaming, drying and frying); bulk density, expansion ratio, color and carotenoid contents were measured.  A decrease in jackfruit level resulted in crackers with lower bulk density (0.26 to 0.41 g/cm3) and higher volume expansion ratio (2.84 to 4.66 cm3).  Blending the cassava and sago starch at 1:1 ratio resulted in lower bulk density and higher expansion ratio compared to crackers made with a single type of starch.  The L* and b* values decreased with drying and frying process, indicative of Maillard reactions.  The higher L* value was influenced by the starch content, while higher jackfruit led increased the b* values, attributed to the presence of pigments in the fruit.  Total carotenoid contents of fried crackers increased following steaming process, ranging from 0.061 to 0.199 mg/100g and samples made with blend of sago and cassava has the highest carotenoid contents.  A jackfruit level of 30% (w/w) made with blend of sago and cassava starches (1:1) produced fried crackers with the most acceptable physicochemical characteristics.  Crackers with improved nutritional value can be developed by incorporating jackfruit, thus expanding the conventional use of the fruit.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=583},    doi = {10.18517/ijaseit.5.5.583} }

EndNote

%A Mustapha, Nor Afizah
%A Farhanah Binti Rahmat, Fatin
%A Wan Ibadullah, Wan Zunairah
%A Meor Hussin, Anis Shobirin
%D 2015
%T Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level
%B 2015
%9 Jackfruit; sago starch; cassava starch; expansion ratio; carotenoids
%! Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level
%K Jackfruit; sago starch; cassava starch; expansion ratio; carotenoids
%X 

Crackers are one of the convenient and inexpensive snacks that have high market potential.  Most of the commercial crackers are carbohydrate-rich and normally considered as a low value-added product.  In this study, innovative value added crackers made of jackfruit were developed.  The effect of starches (sago and cassava) and levels of jackfruit (30 and 50%, w/w) on characteristics of the crackers were investigated.  Physicochemical properties of the products at each predetermined processing steps (steaming, drying and frying); bulk density, expansion ratio, color and carotenoid contents were measured.  A decrease in jackfruit level resulted in crackers with lower bulk density (0.26 to 0.41 g/cm3) and higher volume expansion ratio (2.84 to 4.66 cm3).  Blending the cassava and sago starch at 1:1 ratio resulted in lower bulk density and higher expansion ratio compared to crackers made with a single type of starch.  The L* and b* values decreased with drying and frying process, indicative of Maillard reactions.  The higher L* value was influenced by the starch content, while higher jackfruit led increased the b* values, attributed to the presence of pigments in the fruit.  Total carotenoid contents of fried crackers increased following steaming process, ranging from 0.061 to 0.199 mg/100g and samples made with blend of sago and cassava has the highest carotenoid contents.  A jackfruit level of 30% (w/w) made with blend of sago and cassava starches (1:1) produced fried crackers with the most acceptable physicochemical characteristics.  Crackers with improved nutritional value can be developed by incorporating jackfruit, thus expanding the conventional use of the fruit.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=583 %R doi:10.18517/ijaseit.5.5.583 %J International Journal on Advanced Science, Engineering and Information Technology %V 5 %N 5 %@ 2088-5334

IEEE

Nor Afizah Mustapha,Fatin Farhanah Binti Rahmat,Wan Zunairah Wan Ibadullah and Anis Shobirin Meor Hussin,"Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 5, pp. 330-333, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.5.583.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Mustapha, Nor Afizah
AU  - Farhanah Binti Rahmat, Fatin
AU  - Wan Ibadullah, Wan Zunairah
AU  - Meor Hussin, Anis Shobirin
PY  - 2015
TI  - Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 5
Y2  - 2015
SP  - 330
EP  - 333
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Jackfruit; sago starch; cassava starch; expansion ratio; carotenoids
N2  - 

Crackers are one of the convenient and inexpensive snacks that have high market potential.  Most of the commercial crackers are carbohydrate-rich and normally considered as a low value-added product.  In this study, innovative value added crackers made of jackfruit were developed.  The effect of starches (sago and cassava) and levels of jackfruit (30 and 50%, w/w) on characteristics of the crackers were investigated.  Physicochemical properties of the products at each predetermined processing steps (steaming, drying and frying); bulk density, expansion ratio, color and carotenoid contents were measured.  A decrease in jackfruit level resulted in crackers with lower bulk density (0.26 to 0.41 g/cm3) and higher volume expansion ratio (2.84 to 4.66 cm3).  Blending the cassava and sago starch at 1:1 ratio resulted in lower bulk density and higher expansion ratio compared to crackers made with a single type of starch.  The L* and b* values decreased with drying and frying process, indicative of Maillard reactions.  The higher L* value was influenced by the starch content, while higher jackfruit led increased the b* values, attributed to the presence of pigments in the fruit.  Total carotenoid contents of fried crackers increased following steaming process, ranging from 0.061 to 0.199 mg/100g and samples made with blend of sago and cassava has the highest carotenoid contents.  A jackfruit level of 30% (w/w) made with blend of sago and cassava starches (1:1) produced fried crackers with the most acceptable physicochemical characteristics.  Crackers with improved nutritional value can be developed by incorporating jackfruit, thus expanding the conventional use of the fruit.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=583 DO - 10.18517/ijaseit.5.5.583

RefWorks

RT Journal Article
ID 583
A1 Mustapha, Nor Afizah
A1 Farhanah Binti Rahmat, Fatin
A1 Wan Ibadullah, Wan Zunairah
A1 Meor Hussin, Anis Shobirin
T1 Development of Jackfruit Crackers: Effects of Starch Type and Jackfruit Level
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 5
YR 2015
SP 330
OP 333
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Jackfruit; sago starch; cassava starch; expansion ratio; carotenoids
AB 

Crackers are one of the convenient and inexpensive snacks that have high market potential.  Most of the commercial crackers are carbohydrate-rich and normally considered as a low value-added product.  In this study, innovative value added crackers made of jackfruit were developed.  The effect of starches (sago and cassava) and levels of jackfruit (30 and 50%, w/w) on characteristics of the crackers were investigated.  Physicochemical properties of the products at each predetermined processing steps (steaming, drying and frying); bulk density, expansion ratio, color and carotenoid contents were measured.  A decrease in jackfruit level resulted in crackers with lower bulk density (0.26 to 0.41 g/cm3) and higher volume expansion ratio (2.84 to 4.66 cm3).  Blending the cassava and sago starch at 1:1 ratio resulted in lower bulk density and higher expansion ratio compared to crackers made with a single type of starch.  The L* and b* values decreased with drying and frying process, indicative of Maillard reactions.  The higher L* value was influenced by the starch content, while higher jackfruit led increased the b* values, attributed to the presence of pigments in the fruit.  Total carotenoid contents of fried crackers increased following steaming process, ranging from 0.061 to 0.199 mg/100g and samples made with blend of sago and cassava has the highest carotenoid contents.  A jackfruit level of 30% (w/w) made with blend of sago and cassava starches (1:1) produced fried crackers with the most acceptable physicochemical characteristics.  Crackers with improved nutritional value can be developed by incorporating jackfruit, thus expanding the conventional use of the fruit.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=583 DO - 10.18517/ijaseit.5.5.583