Effect of Drying Temperature on the Chemical Qualities of Breadfruit

• DOI: 10.11648/j.ijfsb.20180301.11
• Publication Date: 2019-01-11T03:58:06Z
• Authors: Adeoye Babatunde ...
• Keywords: Swelling capacity

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