| Title: | Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds |
| Author(s): | Spada FP; Zerbeto LM; Ragazi GB; Gutierrez EM; Souza MC; Parker JK; Canniatti-Brazaca SG; |
| Address: | "Department of Agri-food Industry, Food and Nutrition, University of Sao Paulo, ESALQ , Av. Padua Dias 11, CEP 13418-900 Piracicaba, Sao Paulo, Brazil. Technology College of Piracicaba 'Dep. Roque Trevisan', FATEC Piracicaba , Diacono Jair de Oliveira 651, CEP 13.414-155 Piracicaba, Sao Paulo, Brazil. Faculty of Health Sciences, Methodist University of Piracicaba , Rod. do Acucar, km 151, CEP 13400-911 Piracicaba, Sao Paulo, Brazil. Department of Food and Nutritional Sciences, University of Reading , Whiteknights, Reading RG6 6AP, United Kingdom" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying and then roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n = 162), and response surface methodology was used to identify optimum conditions. The results indicated a significant and positive influence of fermentation and acidification on the production of chocolate aroma. SPME/GC-MS of the flours showed that important aroma compounds such as 2,3-diethyl-5-methylpyrazine and 2-phenylethyl acetate were substantially higher in the fermented product and that the more severe roasting conditions produced 2-3 times more 2,3-diethyl-5-methylpyrazine, but less 3-methylbutanal. Moisture, a(w), pH, luminosity, and color were also monitored to ensure that these properties were similar to those of cocoa powder or cocoa substitutes" |
| Keywords: | Acetates/analysis Adolescent Adult Artocarpus/*chemistry *Chocolate Female Fermentation Flour Gas Chromatography-Mass Spectrometry/methods Humans Industrial Waste Male Middle Aged Odorants/*analysis Phenylethyl Alcohol/analogs & derivatives/analysis Seeds; |
| Notes: | "MedlineSpada, Fernanda Papa Zerbeto, Lais Masson Ragazi, Gabriel Bernardes Cabreira Gutierrez, Erika Maria Roel Souza, Miriam Coelho Parker, Jane K Canniatti-Brazaca, Solange Guidolin eng 2017/01/24 J Agric Food Chem. 2017 Feb 15; 65(6):1196-1208. doi: 10.1021/acs.jafc.6b04836. Epub 2017 Feb 7" |
