Malaysian Journal of Analytical Sciences, Vol 27 No 5 (2023): 1147 - 1159

 

CHARACTERIZATION OF Artocarpus altilis POWDER AS A POTENTIAL HEALTH SUPPLEMENT INGREDIENT

 

(Pencirian Serbuk Artocarpus atilis sebagai Bahan Tambahan Kesihatan Berpotensi)

 

Noorazwani Zainol1*, Harith Syahmie Zulfikree1,2, Nor Farahiyah Aman Nor1, Harisun Yaakob1,3,

and Dayang Norulfairuz Abang Zaidel1,4

 

1Food and Nutraceutical Unit, Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia

2Faculty of Medical Sciences, Newcastle University Medicine Malaysia, 79200 Iskandar Puteri, Johor, Malaysia

3Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia

4Department of Chemical and Environmental Engineering, Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, Jalan Sultan Yahya Petra, 54100, Kuala Lumpur, Malaysia

 

*Corresponding author: azwani@ibd.utm.my

 

 

Received: 5 December 2022; Accepted: 14 October 2023; Published:  30 October 2023

 

 

Abstract 

Processing nutrient-dense breadfruit powder with the desired texture has gained lots of attention due to its characteristics heavily influencing its usage in food as an ingredient. This study was initiated to determine the breadfruit's characteristics in relation to its functional properties, thermal behavior, and physicochemical analysis. The native grounded breadfruit (BG) was assessed for its functional properties while its spray-dried powder (BFP and BFP+MD) was subjected to thermal behavior and physicochemical analysis. The physical properties of the breadfruit juice used for preparing BFP and BFP+MD were determined before the spray drying process. The water and oil absorption of BG were 9.08±0.20 g and 2.26±0.15 g, respectively, with the respective gelation properties observed at the concentrations of 13% and 20%. The analysis of breadfruit juice used for preparing BFP and BFP+MD revealed the following properties: pH of 6.39±0.20, TSS of 10.40% and 18.85%, and viscosity of 40 cP and 20 cP, respectively. The IC50 for antioxidant activity of breadfruit juice was 58.51±0.34 μg/mL, and its total phenolic content was 369.74±18.41 μg GAE/g. The analysis also revealed the following physicochemical properties of BFP and BFP+MD: moisture content (%) of 5.67±0.81 and 4.23±0.11, hygroscopicity (%) of 4.72±0.18 and 4.04±0.26, water solubility index (%) of 50.74±1.14 and 70.78±2.31, and bulk density (g/mL) of 0.55±0.02 and 0.48±0.01, respectively. BFP+MD demonstrated a lower melting point (28.29°C ± 0.20) than that of BFP (28.64°C ± 0.20). The nutritional value of BFP+MD were as follows: protein (1.7±0.10 %w/w), crude fiber (5.02±0.03 %w/w), fat (3.27±0.11 %w/w), ash (3.80±0.17 %w/w), and carbohydrate (86.84±0.18 %w/w). The evaluated characteristics enable the incorporation of breadfruit into a wide range of supplementary foods for a healthy diet.     

 

Keywords: breadfruit powder, functional properties, thermal behavior, physicochemical analysis 

 

Abstrak

Memproses serbuk sukun yang padat dengan nutrient serta tekstur yang diingini semakin mendapat perhatian kerana ciri-cirinya yang banyak mempengaruhi penggunaannya dalam makanan sebagai bahan ramuan. Kajian ini dilakukan untuk mengenal pasti ciri-ciri sukun dari segi sifat-sifat berfungsinya, tingkah laku terma dan analisis fizikokimia. Sifat-sifat berfungsi telah dikaji menggunakan buah sukun yang dikisar (BG), sementara tingkah laku terma dan analisis fizikokimia dijalankan ke atas sukun yang telah disembur kering (BFP dan BFP+MD). Sebelum disembur kering sifat-sifat fizikal jus sukun untuk kedua-dua BFP dan BFP+MD juga ditentukan. Keputusan BG untuk penyerapan air dan minyak masing-masing ialah 9.08±0.20 g dan 2.26±0.15, manakala sifat pembentukan gel diperhatikan pada kepekatan 13% dan 20%. Keputusan jus sukun untuk kedua-dua BFP dan BFP+MD masing-masing adalah seperti berikut: 6.39±0.20 untuk pH, 10.40% dan 18.85% untuk TSS dan 40 cP dan 20 cP untuk kelikatan,. Nilai IC50 aktiviti antioksidan ialah 58.51±0.34 μg/mL, dan jumlah kandungan fenolik ialah 369.74±18.41 μg GAE/g untuk jus sukun. Keputusan fizikokimia untuk BFP dan BFP+MD masing-masing ialah kandungan lembapan (%) (5.67±0.81, 4.23±0.11), higroskopisiti (%) (4.72±0.18, 4.04±0.26), indeks larut air (%) (50.74±1.14, 70.78±2.31) dan ketumpatan pukal (g/mL) (0.55±0.02, 0.48±0.01). BFP+MD menunjukkan takat lebur yang lebih rendah (28.29°C ± 0.20) daripada takat lebur BFP (28.64°C ± 0.20). Kandungan nutrisi BFP+MD yang ditentukan ialah protein (1.7±0.15 %w/w), serat kasar (5.02±0.03 %w/w), lemak (3.27±0.11 %w/w), abu (3.80±0.017 %w /w) dan karbohidrat (86.90 ±0.03 %w/w). Ciri-ciri yang diperhatikan membolehkan serbuk sukun menjadi ramuan dalam pelbagai makanan tambahan yang sihat.

 

Kata kunci: serbuk sukun, sifat-sifat berfungsi, tingkah laku terma, analisis fizikokimia

 

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