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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds

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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
Número total de Autores: 7
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