Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/3590
Title: Change in Chemical Composition During Maturation of Artocarpus Heterophyllus and its Effect on Acrylamide Formation in Deep‐fried Jackfruit Chips
Authors: L, Shamla
S, Heeba
Jose, Nisha
P, Nisha
Keywords: artocarpus heterophyllus
chlorogenic acid
Issue Date: 6-Jun-2019
Publisher: Wiley
Citation: Journal of Food Processing and Preservation; 43(9):e14099
Abstract: The changes in chemical composition of jackfruit (Artocarpus heterophyllus) during different stages of maturation (stage I–stage IV) were investigated. Further, deep‐fried jackfruit chips, a very popular snack of Asian countries, was prepared and the occurrence of acrylamide in the chips was estimated and correlated with the composition. Total carotenoids increased during maturation, while ascorbic acid was found to decrease. The sugars—glucose, fructose, and sucrose—increased during maturation. Major amino acids in jackfruit were leucine, isoleucine, asparagine, and threonine followed by valine, serine, phenylalanine, lysine, and glutamine. The total phenolic and flavonoid content decreased during ripening. Chlorogenic acid was the major phenolic compound. It was observed that the acrylamide content in jackfruit chips increased with maturity. The sugars demonstrated a positive correlation with acrylamide formation, whereas phenolic compounds exhibited a negative correlation. Based on the acrylamide content, stage I is recommended for the preparation of jackfruit chips.
Appears in Collections:2019

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.