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The effects of different calcium-infusion methods on the texture and consumers\' acceptance of ripe jackfruit (Artocarpus heterophyllus) pulps.
Published: 01 April 2013 by MDPI in Foods: Bioactives, Processing, Quality and Nutrition session Non-Thermal Food Processing and effects on Food Quality and Nutrition
Abstract: Ripe jackfruit pulps were infused with calcium solution at two different calcium concentrations, i.e. at 0.5% and 1.0% (w/v), using two methods: immersion and vacuum-assisted infusion. The calcium-treated ripe pulps lost their texture slower than the control (untreated pulps). The cell walls and middle lamella of pulps treated with calcium by vacuum-infusion were still intact after 14 days of storage, while control and immersed samples showed sign of middle lamella dissolution. The texture analysis supported these findings when pulps infused with calcium by vacuum-treatment were firmer than the other samples evaluated. Based on sensory evaluation, the ripe jackfruit pulps, vacuum-infused with 1.0% calcium has a shelf life of 14 days when stored at 8oC.
Keywords: Jackfruit, calcium-infusion, texture, minimal process