mstura (J37)菠萝蜜球茎低温贮藏对菠萝蜜冷冻糖果物理品质的影响

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引用次数: 2

摘要

在马来西亚彭亨种植的Mastura (J37)菠萝蜜品种由于其低甜度和高含水量的特性而不受消费者的青睐。彭亨州农民协会(PASFA)报告说,这导致种植园大量积压。在本研究中,提出的解决方案之一是建立冷冻糖果加工生产线,对果肉进行进一步加工。所使用的菠萝蜜是真空包装的,并在冷藏和冷冻条件下储存。两种低温条件下菠萝蜜冷冻甜点的超限、抗融性和硬度具有可比性。冷冻样品在不同周的超限为50% ~ 55%。由于菠萝蜜中所含的元素阻止了空气的进入,因此菠萝蜜冷冻糖果的溢出率比对照样品低。未添加菠萝蜜果泥的对照冻糖样品的平均融化质量为24.6 g,抗融性为59%,是其他菠萝蜜冻糖中抗融性最强的。菠萝蜜冷冻甜点的硬度不一致表明,在冷藏第1 ~ 3周和深冻第1 ~ 6周,菠萝蜜总可溶性固溶体含量对冷冻甜点的硬度没有趋势影响。所得结果可为Mastura (J37)菠萝蜜的下游加工提供数据。这些数据有助于了解将这种特定菠萝蜜品种进一步加工成最终产品,从而解决PASFA面临的问题。该解决方案有助于减少剩余产生的浪费,并增加品种的价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of low temperature storage of Mastura (J37) jackfruit bulbs on the physical quality of jackfruit frozen confection
Mastura (J37) jackfruit variety planted in Pahang (Malaysia) is less preferred by the consumers due to its low sweetness and high-water content properties. This has caused major backlog in the plantation as reported by Pahang State Farmers Association (PASFA). In this study, among the proposed solutions given was to build a frozen confection processing line to further process the flesh. The jackfruit used were vacuum-packed and stored under refrigerated and frozen conditions. The overrun, melting resistance, and hardness of jackfruit frozen confection produced from jackfruit stored in both low temperature conditions showed comparable results. The overrun of 50 to 55 % were obtained for frozen samples at different weeks. Jackfruit frozen confections had lower overrun compared to the controlled sample as air incorporation was prevented by the elements contained in jackfruit. The control frozen confection sample without addition of jackfruit puree resulted in an average melting mass of 24.6 g and melting resistance of 59 % which was the strongest melting resistance in comparison to other jackfruit frozen confections. The inconsistent hardness of jackfruit frozen confections suggests that the content of total soluble solid increased throughout week 1 to week 3 for refrigeration storage and week 1 to week 6 for deep-freeze storage had no trending effect on the hardness of frozen confection. The output obtained from this work provides data for the downstream processing of Mastura (J37) jackfruit. These data are helpful as they contribute towards the understanding of further processing of this particular jackfruit variety into end products, in order to solve the issue faced by PASFA. The solution helps decrease waste generated from the surplus and value add the variety.
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