Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds

Author(s)

Spada, Fernanda Papa ; Zerbeto, Lais Masson ; Cabreira Ragazi, Gabriel Bernardes ; Roel Gutierrez, Erika Maria ; Souza, Miriam Coelho ; Parker, Jane K. ; Canniatti-Brazaca, Solange Guidolin

• Document type: Journal article
• Source: Journal of Agricultural and Food Chemistry; v. 65, n. 6, p. 1196-1208, FEB 15 2017.
• Web of Science Citations: 1

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. (AU)

• FAPESP's process: 13/20323-9 - Seed of jackfruit toast which substitutes chocolate aroma: obtainment, composition, olfactometry and application
• Grantee: Fernanda Papa Spada
• Support Opportunities: Scholarships in Brazil - Doctorate