Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Journal of Agricultural and Food Chemistry; v. 65, n. 6, p. 1196-1208, FEB 15 2017.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 13/20323-9 - Semente torrada de jaca como substituto potencial de aroma de chocolate: obtenção, composição, identificação olftalmétrica e aplicação
• Beneficiário: Fernanda Papa Spada
• Linha de fomento: Bolsas no Brasil - Doutorado