文章基本信息

标题：Minimally Processed Jackfruit: Opportunity for the Foodservice Industry
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作者：Rafidah A. Ramli ; Azila Azmi ; Noorsa R. Johari 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2016
卷号：6
期号：1
页码：1
DOI：10.5539/jfr.v6n1p1
语种：English
出版社：Canadian Center of Science and Education
摘要：Jackfruit is found in abundance in Malaysia. However the use of jackfruit as fresh dessert or in fruit platter has not been fully utilized in the foodservice industry due to the short shelf life of fresh jackfruit. The aim of this paper is to compare two simple calcium-infusion methods in ripe jackfruit pulps. Calcium is infused into the jackfruit pulps through immersion and vacuum-infusion techniques. The addition of calcium into the jackfruit enhanced the firmness and textural integrity of the fruit, thus prolonging the shelf life to 10 days. The minimally processed jackfruit exhibit fresh-like quality and longer shelf stability. It provides a variation in the fruits offered in foodservice establishment.