Effect of Drying Temperature on the Chemical Qualities of Breadfruit

Adeoye Babatunde Kazeem; Alao Adeyinka Idowu; Famurewa John Alaba Victor

doi:doi:10.11648/j.ijfsb.20180301.11

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Effect of Drying Temperature on the Chemical Qualities of Breadfruit

Adeoye Babatunde Kazeem, Alao Adeyinka Idowu, Famurewa John Alaba Victor

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 1)

Received: 5 December 2017 Accepted: 14 December 2017 Published: 5 January 2018

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Abstract

Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 1)
DOI	10.11648/j.ijfsb.20180301.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Artocarpus Atilis, Drying, Temperature, Functional Properties, Pasting Properties

References

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APA Style

Adeoye Babatunde Kazeem, Alao Adeyinka Idowu, Famurewa John Alaba Victor. (2018). Effect of Drying Temperature on the Chemical Qualities of Breadfruit. International Journal of Food Science and Biotechnology, 3(1), 1-6. https://doi.org/10.11648/j.ijfsb.20180301.11

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ACS Style

Adeoye Babatunde Kazeem; Alao Adeyinka Idowu; Famurewa John Alaba Victor. Effect of Drying Temperature on the Chemical Qualities of Breadfruit. Int. J. Food Sci. Biotechnol. 2018, 3(1), 1-6. doi: 10.11648/j.ijfsb.20180301.11

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AMA Style

Adeoye Babatunde Kazeem, Alao Adeyinka Idowu, Famurewa John Alaba Victor. Effect of Drying Temperature on the Chemical Qualities of Breadfruit. Int J Food Sci Biotechnol. 2018;3(1):1-6. doi: 10.11648/j.ijfsb.20180301.11

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@article{10.11648/j.ijfsb.20180301.11,
  author = {Adeoye Babatunde Kazeem and Alao Adeyinka Idowu and Famurewa John Alaba Victor},
  title = {Effect of Drying Temperature on the Chemical Qualities of Breadfruit},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijfsb.20180301.11},
  url = {https://doi.org/10.11648/j.ijfsb.20180301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.11},
  abstract = {Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.},
 year = {2018}
}

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TY  - JOUR
T1  - Effect of Drying Temperature on the Chemical Qualities of Breadfruit
AU  - Adeoye Babatunde Kazeem
AU  - Alao Adeyinka Idowu
AU  - Famurewa John Alaba Victor
Y1  - 2018/01/05
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180301.11
DO  - 10.11648/j.ijfsb.20180301.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180301.11
AB  - Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.
VL  - 3
IS  - 1
ER  -

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Author Information

Adeoye Babatunde Kazeem

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Alao Adeyinka Idowu

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Famurewa John Alaba Victor

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

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APA Style

Adeoye Babatunde Kazeem, Alao Adeyinka Idowu, Famurewa John Alaba Victor. (2018). Effect of Drying Temperature on the Chemical Qualities of Breadfruit. International Journal of Food Science and Biotechnology, 3(1), 1-6. https://doi.org/10.11648/j.ijfsb.20180301.11

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ACS Style

Adeoye Babatunde Kazeem; Alao Adeyinka Idowu; Famurewa John Alaba Victor. Effect of Drying Temperature on the Chemical Qualities of Breadfruit. Int. J. Food Sci. Biotechnol. 2018, 3(1), 1-6. doi: 10.11648/j.ijfsb.20180301.11

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AMA Style

Adeoye Babatunde Kazeem, Alao Adeyinka Idowu, Famurewa John Alaba Victor. Effect of Drying Temperature on the Chemical Qualities of Breadfruit. Int J Food Sci Biotechnol. 2018;3(1):1-6. doi: 10.11648/j.ijfsb.20180301.11

Copy | Download

@article{10.11648/j.ijfsb.20180301.11,
  author = {Adeoye Babatunde Kazeem and Alao Adeyinka Idowu and Famurewa John Alaba Victor},
  title = {Effect of Drying Temperature on the Chemical Qualities of Breadfruit},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.ijfsb.20180301.11},
  url = {https://doi.org/10.11648/j.ijfsb.20180301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180301.11},
  abstract = {Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.},
 year = {2018}
}

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TY  - JOUR
T1  - Effect of Drying Temperature on the Chemical Qualities of Breadfruit
AU  - Adeoye Babatunde Kazeem
AU  - Alao Adeyinka Idowu
AU  - Famurewa John Alaba Victor
Y1  - 2018/01/05
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180301.11
DO  - 10.11648/j.ijfsb.20180301.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180301.11
AB  - Drying is described as the reduction of material moisture to the required dryness values as a definite process and it is of major interest in food processing. This study aimed at studying the influence of drying temperature on the functional and pasting properties of breadfruit flour using cabinet dryer with a view of establishing potential industrial utilization of breadfruit flour as food and food ingredients. Freshly harvested breadfruits (matured) (Artocarpus atilis) were obtained from International Institute for Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. They were washed in clean water to remove adhering latex and dirt and were peeled, rewashed, drained and sliced manually to 3mm thickness for uniformity in drying, and then dried with a cabinet dryer at 50, 60 and 70°C respectively until constant weights were achieved, after which they were milled into flour. The flour samples were screened through a 0.20mm British standard sieve. Pasting and functional properties were determined using standard methods. The variations in the functional and pasting properties were significant at p<0.05 for temperature of 50, 60 and 70°C respectively. The functional properties of the breadfruit flour ranged from 279.17% - 374.73% for oil absorption capacity, 0.34% - 0.46% for bulk density, 93.63% - 94.70% for dispersibility, 200%–800% for foaming capacity, 2% for gelation, 390.32% - 467.04% for water absorption capacity, 137.07% - 230.67% for swelling capacity at 55°C, 217.29% -333.32% for swelling capacity at 65°C, 142.73% - 323.60% for swelling capacity at 75°C, and 4.58% - 6.27% for solubility at 55°C, 3.24% - 6.40% for solubility at 65°C, 1.97% - 6.66% for solubility at 75°C. The pasting properties for the breadfruit flour ranged from 2309.00RVU - 3142.50RVU, 2145.5RVU-2955.5RVU, 159.5VU - 187.5RVU, 4879.00RVU - 7192.50RVU, 2729.50RVU -4237.00RVU, 6.10 - 6.27 and 50.40°C–53.98°C for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Respectively. There was an increase in functional and pasting properties as the temperature increases. This result showed that the breadfruit flour can be used as food ingredients.
VL  - 3
IS  - 1
ER  -

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