Seed of jackfruit toast which substitutes chocolate aroma: obtainment, composition, olfactometry and application

• Grant number: 13/20323-9
• Support Opportunities: Scholarships in Brazil - Doctorate
• Effective date (Start): November 01, 2014
• Effective date (End): February 09, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Acordo de Cooperação: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Fernanda Papa Spada
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The jackfruit (Artocarpus heterophilus Lam) is a large fruit with edible pulp and seeds. It is composed by the union of simple fruits, welded around a central axis. The seeds are wrapped individually by one flesh (berry) yellow, aromatic, sweet, hard to soft consistency. The seed is a byproduct of agribusiness, this can be eaten cooked, roasted or baked. Furthermore, the seeds have potential for use in food formulations because of the starch content and protein. However, jackfruit seeds is potentially even more noble, since 2010-2013 the jackfruit seed was identified as an ingredient with the aroma of chocolate in a project financed by FAPESP premises ESALQ /USP coordinated by Professor Solange G. C. Brazaca. Products like coffee and chocolate have unique aroma and flavor, due to the presence of compounds from the roasting and fermentation processes to which they were subjected. Examples of such heterocyclic compounds the (2- furilmetanotiol, caveofurano, N- furyl- 2-methyl- pyrrole) on coffee, and 3 - hexanone, menthone, hexanol, phenyl acetaldehyde, N-methyl pyrrole - 2 -aldehyde chocolate. The roasting and fermentation are also used in effective substitutes such as carob cocoa and cupuaçu. The results obtained between 2010 and 2013 showed that the seeds of jackfruit (varieties hard), among the varieties evaluated, stood out as the intense aroma of chocolate. However to date there have been further studies that evaluate which one the best (method to obtain flour with jackfruit seeds aroma similar to chocolate, or even the association with obtaining parameters of human perception as much of the ingredient as its application in food formulation. Thus the main objective of this research is to study the production of seeds toasted flour fermented or acidified jackfruit (hard) to obtain similar aroma to chocolate. Evaluating its composition, the human olfactory identification and its use in food formulation and effective substitute chocolate. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; CABREIRA RAGAZI, GABRIEL BERNARDES; ROEL GUTIERREZ, ERIKA MARIA; SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds. Journal of Agricultural and Food Chemistry, v. 65, n. 6, p. 1196-1208, FEB 15 2017. (13/20323-9)

SPADA, FERNANDA PAPA; MANDRO, GABRIELA FERNANDA; DA MATTA JUNIOR, MANOEL DIVINO; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. FOOD BIOSCIENCE, v. 37, p. 9-pg., 2020-10-01. (13/20323-9)

SPADA, FERNANDA PAPA; MOREIRA DA SILVA, PAULA PORRELLI; MANDRO, GABRIELA FERNANDA; MARGIOTTA, GREGORIO BORGHESE; FILLET SPOTO, MARTA HELENA; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One, v. 13, n. 8, AUG 15 2018. (13/20323-9)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SPADA, Fernanda Papa. Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application. 2017. Doctoral Thesis - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.