Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry

C, Lakshmana JH Jayaprahash

doi:10.4172/2157-7110.1000274

Cited by 7 publications

(2 citation statements)

References 13 publications

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“…The higher seal strength 4.0 ±0.43 kg/10 mm achieved in the present bag helped withstanding internal pressure during sterilisation along with the diluents. These mechanical properties of the present All-In-Bag is analogous to the foil based retort pouches with seal strength of 3.96 kg/10 mm used by us earlier for retort processing of tender jack fruit curry 17 . The barrier properties provided by outer ply of the laminated sheet play an important role in achieving longer shelf life of the diluent.…”

Section: Bag Design and Mechanical Propertiesmentioning

confidence: 65%

Self contained Food Sample Homogenization Filter Bag for Microbial Analysis

2020

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The complexity of food materials owing to the diverse matrices and biochemical composition poses challenge to microbiologists especially to identify the microbial contamination at low level. The present study describes the development and evaluation of a ready to use self-contained food sample homogenization bag (All-In-Bag) with the required sterile diluent and an in-built filter for subsequent clarification of the homogenate for microbiological analysis. Three-ply non-foil laminate comprising outer alumina oxide coated polyester film, middle nylon and inner polypropylene layers were used for the outer layers while non-woven polypropylene sheet with of 50 μ to 100 μ size porosity was sandwiched between the laminated sheets to restrain the food debris but allow the microbial cells to pass through across along with the diluent. The homogenization bag along with the diluent was sterilized by thermal (retort) processing with F0 value (lethality value) of 12 to ensure the sterility of diluent during storage. The effectiveness of the All-in-Bag for the homogenisation of different food sample matrices for microbiological analysis was compared with BagPage®+ bag. All-in-Bag withstood the shearing action during sample paddling in the bag mixer/stomacher and no significant difference was observed for both aerobic plate count. Spike and recovery of E. coli from the different food matrices indicating absence of interference for microbial recovery in newly developed All-in-Bag. The All-in-Bag, the first of its kind with 12 months shelf life does away with the requirement of sterile diluent preparation and additional steps for the clarification of the homogenate and thus making microbial food quality analysis easier in places with limited resources.

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Section: Bag Design and Mechanical Propertiesmentioning

confidence: 65%

Self contained Food Sample Homogenization Filter Bag for Microbial Analysis

2020

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“…Therefore, jackfruit can be grown widely in Thailand. In the harvesting process, the unripe fruit must be sorted out to obtain the desired size of ripe jackfruit, resulting in young jackfruit as a by-product that is primarily used as an ingredient in cooking, such as jackfruit curry (Lakshmana et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of young jackfruit, wheat gluten and soy protein isolate on physicochemical properties of chicken meat analogs

2023

ANRES

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Importance of the work: Young jackfruit (Artocarpus heterophyllus) is a raw material that is increasingly used in plant-based meat products because of its fiber-like texture. Objectives: To investigate the effect of young jackfruit, wheat gluten and soy protein isolate on the physicochemical properties of chicken meat analogs. Materials & Methods:The seven formulas of chicken meat analogs were created using mixture design. The effect was investigated of three independent variables-30-50% young jackfruit (YJ), 10-15% wheat gluten (WG) and 1-2% soy protein isolate (SPI)on the physicochemical properties of the chicken meat analogs. Results:The chicken meat analog with a high level of YJ had a higher moisture content and brightness value, whereas hardness, chewiness and shear force had lower values. The shear force and integrity index were higher with higher concentrations of WG. Hardness and chewiness were higher with higher levels of SPI. Compared to mock chicken and steamed chicken, the chicken meat analogs had lower hardness, chewiness and shear force. The microstructure of the analog sample with a high level of YJ exhibited fiber-like characteristics and contained some pores between the fiber strands. The analog samples with high amounts of SPI displayed a dense structure with no layers, in contrast to the analog samples with high levels of WG, which displayed layered structures. The sensory evaluation results revealed that 40.64% YJ, 20.32% WG and 1.35% SPI received the highest overall acceptability score. Main finding: Young jackfruit improved the microstructure of chicken meat analogs and provided better texture characteristics exhibiting anisotropic (layered or fibrous) structures when used in combination with wheat gluten and soy protein isolate.

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