Saranya Suseela, Pulissery Sudheer Kundukulanagara, Boregowda Sankalpa Kallahalli, Jayachandran Lakshmi E, Pandey Hridyesh, Abdullah S
Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering, Kerala Agricultural University, Malappuram, India.
Department of Agricultural Engineering, College of Agriculture, Kerala Agricultural University, Thrissur, 680656 India.
J Food Sci Technol. 2025 Jan;62(1):185-196. doi: 10.1007/s13197-024-06022-z. Epub 2024 Jun 26.
The present work investigates the impact of pressure (; 300-600 MPa) and holding time (; 5-20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the and had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of and increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42-16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.
The online version contains supplementary material available at 10.1007/s13197-024-06022-z.
本研究调查了压力（300 - 600兆帕）和保压时间（5 - 20分钟）对菠萝蜜丝质量属性和微生物稳定性的影响。结果表明，压力和保压时间对菠萝蜜丝的物理化学和生物活性成分有显著影响。较高的压力和保压时间增加了丝的硬度。分别在450兆帕和600兆帕下处理20分钟和23分钟后，观察到更好的色泽保留和更低的颜色偏差。菠萝蜜丝中的抗坏血酸含量从15.42 - 16.32毫克/100克增加，高压处理样品中的总黄酮含量在高压处理后最多增加约31%。通过多元线性回归分析，所有响应变量都与二次多项式模型拟合良好。在600兆帕/8分钟下进行高压处理，使菠萝蜜丝具有最佳质量并提高了微生物稳定性，可取性值为0.832。
在线版本包含可在10.1007/s13197 - 024 - 06022 - z获取的补充材料。
