Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying

作者：Yi, Jianyong; Wang, Ping; Bi, Jinfeng^*; Liu, Xuan; Wu, Xinye; Zhong, Yaoguang

来源：Food and Bioprocess Technology, 2016, 9(3): 452-462.

DOI：10.1007/s11947-015-1643-4

• Expansion ratio
• Texture
• Color
• Rehydration
• Antioxidant activity
• Microstructure

Jackfruit chips are very popular in South Asia; however, the quality of traditional hot air-dried jackfruit chips is not desirable due to brown color and high hardness. The effects of three drying methods, instant controlled pressure drop-assisted freeze drying (FD-DIC), instant controlled pressure drop-assisted hot air drying (AD-DIC), and freeze drying (FD), on the physicochemical characteristics, color, antioxidant activity, expansion ratio, texture, rehydration, hygroscopicity, and microstructure of jackfruit (Artocarpus heterophyllus L.) chips were investigated. The FD-DIC-dried jackfruit chips showed the highest expansion ratio (119 %), the best color (a-E-3, 6.5) and texture (hardness 42 N, crispness 19) compared with the FD- and AD-DIC-dried samples. A substantial increase in pore size was observed in the microstructure of the FD-DIC-dried chips. Compared with AD-DIC, the FD-DIC-finished jackfruit chips exhibited stronger antioxidant capacities (DPPH center dot free radical scavenging activity, ferric reducing power, and ABTS(center dot+) radical cation scavenging activity) and higher retention of phenolics (1.2 mg GAE g(-1)) and carotenoids (3.1 mu g CE g(-1)). In conclusion, the jackfruit chips produced by FD-DIC obtained a superior overall quality than the AD-DIC- and FD-dried samples. Considering the relatively high production cost of FD, this novel combination (FD-DIC) could be an alternative method for obtaining high-quality fruit chips or processing valuable agro-products.

• 出版日期2016-3
• 单位中国农业科学院; 上海海洋大学