Change in chemical composition during maturation ofArtocarpus heterophyllusand its effect on acrylamide formation in deep‐fried jackfruit chips

• DOI: 10.1111/jfpp.14099
• Publication Date: 2019-07-01T00:13:41Z
• Authors: L. Shamla; S. Heeba; Nisha Jose; P. Nisha
• Keywords: Artocarpus

The changes in chemical composition of jackfruit (Artocarpus heterophyllus) during different stages maturation (stage I–stage IV) were investigated. Further, deep-fried chips, a very popular snack Asian countries, was prepared and the occurrence acrylamide chips estimated correlated with composition. Total carotenoids increased maturation, while ascorbic acid found to decrease. sugars—glucose, fructose, sucrose—increased maturation. Major amino acids leucine, isoleucine, asparagine, threonine followed by valine, serine, phenylalanine, lysine, glutamine. total phenolic flavonoid content decreased ripening. Chlorogenic major compound. It observed that maturity. sugars demonstrated positive correlation formation, whereas compounds exhibited negative correlation. Based on content, stage I is recommended for preparation chips. Practical applications Acrylamide process induced toxicants foods development mitigation strategies are important minimize exposure population. present study investigated effect ripening formation deep fried made from jackfruit. maturity had an impact concentrations precursors, influencing Thus, proper selection raw We feel as variety products Africa countries no such studies these reported earlier.