Effect of Processing on Storage and Microbial Quality of Jackfruit

Transcription

1 Iteratioal Joural of Curret Microbiology ad Applied Scieces ISSN: Volume 7 Number 5 (218) Joural homepage: Origial Research Article Effect of Processig o Storage ad Microbial Quality of Jackfruit (Artocarpus heterophyllus Lam.) Seed Flour Sylvia Borgis 1*, Pushpa Bharati 1 ad Geeta Shiralli 2 1 Departmet of Food Sciece ad Nutritio, College of Commuity Sciece, Uiversity of Agricultural Scieces, Dharwad- 585, Karataka, Idia 2 Departmet of Agricultural Microbiology, College of Agriculture, Uiversity of Agricultural Scieces, Dharwad-585, Karataka, Idia *Correspodig author K e y w o r d s Jackfruit (Artocarpus heterophyllus Lam.), Seed flour Article Ifo Accepted: 22 April 218 Available Olie: 1 May 218 Itroductio A B S T R A C T Jackfruit is seasoal ad possesses 1-4 seeds. Impact of processig o storage ad microbial quality of jackfruit seed flour was ivestigated. Hard variety of jackfruits was procured from UAS, Dharwad campus. Seeds separated, processed employig: boilig, pressure cookig, pa roastig, microwave roastig, bakig. Seeds were chopped, dried ad milled to flour. Fifty grams of flour were packed i two packagig material-16 gauge polyethylee ad foil-coated alumiium pouches. Samples were withdraw at 15 days iterval ad assessed for ifestatio, colour ad moisture. Microbial aalysis for bacteria, fugi ad E. coli was carried out mothly. No color chage, visual ifestatio was observed. Flour stored i polyethylee pouches (11.26%) had sigificatly higher moisture cotet tha foil-coated alumiium pouches (1.96%). Pressure cookig (12.76%) ad boilig (12.72) had sigificatly higher moisture, followed by uprocessed (11.69%). Flour packed i polyethylee pouches had sigificatly higher umber of bacterial ad fugal coloy tha foil-coated alumiium pouches. Pressure cooked seed flour harboured sigificatly higher bacterial ad fugal coloy ( ad cfu/g respectively), followed by boiled ad uprocessed. Pa roasted seed flour cotaied sigificatly lower bacterial ( cfu/g) ad fugal coloies ( cfu/g). E. coli were ot detected. Icreased moisture ad microorgaisms was withi permissible limit. Hece, jackfruit seed flour has good storage stability. Jackfruit (Artocarpus heterophyllus Lam.) a member of the family Moraceae is the largest tree-bore fruit. Maily grow i tropical coutries, it is ative to Idia. I geeral, oly pulps are cosidered for cosumptio, while rid, core ad seeds are utilized as aimal feed or discarded. Jackfruit seeds are oval, ellipsoid or roud i shape, havig legth of 2-4 cm ad 358 thickess of cm. A sigle fruit may comprise 1-4 seeds depedig upo size. Seeds are edible ad are either boiled or roasted for direct cosumptio or used for culiary purpose amely; curry, bhaji, cutlet etc. The seeds are also used as o covetioal source of starch by idustries. Beig a good source of utriets, possessig therapeutic beefits, cosumptio of seeds should be ecouraged to ehace utritioal

2 security ad prevet wastage. As jackfruit is highly seasoal, seeds are ot available throughout the year, hece storage becomes ievitable. Foods ca be preserved by various techiques like dehydratig ad processig to jam, jelly, pickles ad other products. Easiest of all is dehydratio as it is traditioal method, eco friedly, cost effective, user friedly, product becomes lighter i weight, easily bledable ad ca be packed ad stored. Polyethylee ad foil coated alumiium pouches are easily available, comfortable, ecoomic ad commoly used for storage. Hece, the preset study was udertake with the objective to assess the impact of processig o storage stability ad microbial quality of jackfruit seed flour. Materials ad Methods Hard variety of jackfruits was procured from a sigle tree situated o UAS, Dharwad campus i the year Ripe fruits were cut ad seeds were separated maually ad processed employig commo methods of cookig: Boilig 5g of seeds was trasferred to a vessel cotaiig boilig water, ad boiled with closed lid at 1 C till soft ad cooked. Pressure cookig 5 g of seeds was trasferred to a vessel cotaiig 2 ml water. Pressure cooked at 121 C till soft ad cooked. From 1 ad 2, water was draied, superfluous water was removed from seeds by dabbig o absorbet paper ad cooled. Pa roastig - 5 g of seeds were roasted i a heated pa at 16 C with cotiuous agitatio till sweet aroma developed ad cooled. Microwave roastig 5g of seeds were microwave roasted at 48 Power till the seeds tured soft, developed sweet roasted aroma ad cooled. Bakig 5 g of seeds were baked i preheated ove at 18 C till soft ad sweet aroma developed for 15 mi ad cooled. Uprocessed seeds served as cotrol. Flour productio: Uprocessed ad processed jackfruit seeds were chopped uiformly. Dried separately i a hot air ove at 45 C util cosecutive weights were costat. Dried seeds were milled separately (Airai, 27). Fifty grams of uprocessed ad processed jackfruit seed flour were packed idividually i two packagig material i.e., 16 gauge polyethylee ad foil coated pouches. Pouches were stored at ambiet temperature. Samples were withdraw at 15 days iterval ad assessed for visual observatio for ifestatio ad colour chage. Moisture uptake was aalyzed i triplicates by AOAC method (Ao, 2). Results were recorded, moisture cotet of flour ad icrease i moisture compared to zero day of storage was calculated ad expressed i percetage. Microbial aalysis for bacteria, fugi ad E. coli was carried out mothly by total plate cout method. The media used were utriet agar, rose begal agar ad Eosi Methylee Blue (EMB) agar respectively. The techique used was pour plate method as described by (Diliello, 1982). A give sample was serially diluted ad the appropriate aliquots were poured ito differet plates, followed by respective molte cool medium was poured separately ad mixed uiformly by swirlig plates. This esures uiform distributio of microbial cells as the medium gradually cools ad solidifies i plate. O solidificatio of medium the plates were iverted ad icubated at 37 ± 1 ºC. The observatios were recorded after 24 hr of icubatio for bacteria ad E. coli ad after four to five days for fugi. Average couts of replicatios were expressed as umber of Coloy Formig Uits (CFU)/g of sample by usig followig formula. 359

3 Number of coloies dilutio factor CFU/g = Weight of sample Statistical aalysis Three way ANOVA was applied. Critical differece (CD) was used to test the sigificace betwee the samples. The probability fixed for the test of sigificace was p =.5, if sigificat the probability was further fixed for the test of sigificace was p =.1. All the aalysis was doe usig SPSS software (versio 16.). Results ad Discussio Visual observatio ad moisture uptake of processed jackfruit seed flour Durig storage period of 18 days, o color chage or visual ifestatio was observed i flour, irrespective of processig methods ad packagig material used. There was a icrease i moisture cotet of jackfruit seed flour with advacemet of storage period. Moisture cotet icreased from 1.33 per cet at days to per cet at the ed of storage period of 18 days (Table 1). Flour stored i polyethylee pouches had sigificatly higher moisture cotet (11.26 %) tha foil coated alumiium pouches (1.96 %). This may be due to diffusio of gases ad vapour through microscopic pores i packagig material or by activated diffusio through polyethylee pouches (Pallig, 198). Higher icrease i moisture of cereal based food stored i polyethylee pouches over lamiated pouches was reported by Baakar (25) i the multigrai supplemetary food ad Guddad (213) i grai based proteieergy dese mixes. With respect to processig methods, pressure cookig ad boilig had sigificatly higher moisture cotet of ad per cet respectively, followed by uprocessed (11.69 %). Moisture cotet icreased from 1.81 to per cet, 9.24 to 1.6 per cet, 9.15 to 1.57 per cet ad 9.47 to 1.9 per cet i uprocessed, pa roasted, microwave roasted ad baked seed flour respectively from to 18 days of storage. Probably the alteratios i the structure of starch durig wet ad dry processig may lead to such a variatio. Icrease i moisture cotet was also reported by Airai (27) i raw jackfruit seed flour stored at ambiet ad refrigerated coditios, Kii-Kabari ad Akusu (214) i su dried, roasted ad boiled/ove-dried water melo seeds flour ad Saha et al., (216) i solar, mechaical ad ove dried jackfruit seed flour. Durig storage of i polyethylee (Fig. 1) ad foil coated alumiium pouches (Fig. 2), highest per cet icrease was see i pressure cooked (26.14 % ad % respectively) ad boiled seed flour (26.1 ad 18.3% respectively), followed by uprocessed seed flour (22.66 ad % respectively). Lower icrease i per cet moisture cotet was see i microwave roasted, baked ad pa roasted seed flour. However, the icrease was lower i foil coated alumiium pouches compared to polyethylee. Effect of storage o microbial quality of processed jackfruit seed flour Growth of bacteria ad fugi was sigificatly higher i wet processed flour stored i polyethylee pouches (Table 2 ad 3). Iitially there was o growth of microorgaisms upto 3 days i moist processed ad upto 6 days i dry processed seed flour. This may be due to higher temperature used for processig which might have deactivated or killed microorgaisms preset i flour. 36

4 Table.1 Effect of storage o moisture cotet of processed jackfruit seed flour Days Uprocessed Boilig Pressure cookig Pa roastig Microwave roastig Bakig Combied mea P F Mea P F Mea P F Mea P F Mea P F Mea P F Mea P F Mea Mea Factors F value S. Em. ± C. D. at 1% Processig methods (A) 1, ** Packagig material (B) ** Iteractio A B * Days (C) ** Iteractio A C * Iteractio B C ** Iteractio A B C NS *Sigificat at 5 % level **Sigificat at 1 % level NS = No - sigificat P-Polyethylee pouch, F- Foil coated alumiium pouch 361

5 Table.2 Total bacterial cout (x 1 1 ) i processed jackfruit seed flour Days Uprocessed Boilig Pressure cookig Pa roastig Microwave roastig Bakig Combied mea P F Mea P F Mea P F Mea P F Mea P F Mea P F Mea P F Mea Mea Factors F value S. Em. ± C. D. at 1% Processig methods (A) 1, ** Packagig material (B) 9, ** Iteractio A B ** Days (C) 13, ** Iteractio A C ** Iteractio B C 1, ** Iteractio A B C ** Note: E. coli was ot detected **Sigificat at 1 % level P-Polyethylee pouch, F- Foil coated alumiium pouch 362

6 Table.3 Total fugal cout (x 1 1 ) i processed jackfruit seed flour Da Uprocessed Boilig Pressure cookig Pa roastig Microwave roastig Bakig Combied mea ys P F Mea P F Mea P F Mea P F Mea P F Mea P F Mea P F Mea Me a Factors F value S. Em. ± C. D. at 1% Processig methods (A) ** Packagig material (B) ** Iteractio A B ** Days (C) ** Iteractio A C ** Iteractio B C ** Iteractio A B C ** **Sigificat at 1 % level P-Polyethylee pouch, F- Foil coated alumiium pouch 363

7 Fig.1 Icrease i moisture cotet of processed jackfruit seed flour stored i polyethylee pouches Fig.2 Icrease i moisture cotet of processed jackfruit seed flour stored i foil coated alumiium pouches 364

8 Flour packed i polyethylee pouches had sigificatly higher umber of bacterial coloy ( cfu/g) tha that of foil coated alumiium pouches ( cfu/g) irrespective of storage period ad processig techiques (Table 2). Amog processig methods pressure cooked seed flour harboured sigificatly higher bacterial coloy ( cfu/g), followed by boiled ( cfu/g), uprocessed seed flour ( cfu/g). Pa roasted seed flour cotaied sigificatly lower bacterial coloies ( cfu/g). Sigificatly higher umbers of fugal coloies were observed o flour packed i polyethylee pouches ( cfu/g) tha that i foil coated alumiium pouches ( cfu/g) irrespective of storage period ad processig techiques (Table 3). Amog processig methods pressure cooked seed flour had sigificatly higher fugal coloy of cfu/g, followed by boiled ( cfu/g). Uprocessed ( cfu/g) ad pa roastig ( cfu/g) had sigificatly lower fugal coloy (Plates 5 ad 6). This may be because, water cotet i food igrediets affects durability of food agaist microbial attack (Saha et al., 216). The higher the water cotet, more likely that the food is easily damaged, wherei the water cotet ca be utilized by microorgaisms, especially mold to grow ad multiply (Fellows ad Hampto, 1992 ad Astama, 27). The icrease i moisture cotet durig storage might have created favourable coditios for growth of micro orgaisms i terms of water activity or aerobic coditios. Growth of microorgaism was also reported by Thomaz et al., (214) i guava seed flour. Arpit ad Joh (215) reported that as icorporatio level of jackfruit seed flour icreased, yeast ad mould cout also icreased sigificatly i formulated chocolate cake. Coloies of E. coli were ot detected i the flour. Though i this study, icrease i moisture cotet ad growth of microorgaisms was observed, the icrease was withi the permissible limit. Hece, it ca be cocluded that jackfruit seed flour has good storage stability. Refereces Airai, S., 27, Nutritioal quality ad value additio to jackfruit seed flour. M. H. Sc. Thesis, Uiv. Agric. Sci., Dharwad (Idia). Aoymous, 2, Official Methods of Aalysis of Associatio of Official Aalytical Chemists, 2 th Editio AOAC, Washigto. D. C. Arpit, S., ad Joh, D., 215, Effects of differet levels of jackfruit seed flour o the quality characteristics of chocolate cake. Res. J. Agric. For. Sci., 3(11): 6-9. Astama, M., 27, Beware of pathogeic bacteria i food. Nutri., Ayub, M., Wahab, S. ad Durrai, Y., 23, Effect of water activity moisture cotet ad total microbial cout o the overall quality of bread. Itr. J. Agric Bio., 5(3): Baakar, R., 25, Fomulatio, utritioal quality ad growth promotig characteristics of supplemetary foods. M. H. Sc.. Thesis, Uiv. Agric. Sci., Dharwad (Idia). Bakole, S. A., Osho, A., Joda, A. O. ad Eikuomehi, O. A., 25, Effect of dryig method o the quality ad storability of egusi melo seeds (Colocythis citrullus L.). Africa J. Biotec., 4 (8): Diliello, R. L., 1982, Stadard Plate Cout Method. Methods i Food ad Dairy Microbiology. Fourth Editio, AVI Publishig Co. Westport, pp Fellows, P. ad Hampto, A., 1992, Small Scale Food Processig A Guide for Appropriate Equipmet. Itermediate 365

9 Techology Publicatios, Lodo, pp Guddad, S., 213, Nutritioal status ad strategy to combat malutritio amog preschool childre. Ph.D. Thesis, Uiv. Agric. Sci., Dharwad (Idia). Kii-Kabari, D. B. ad Akusu, O. M., 214, Effect of processig o the proximate compositio, fuctioal properties ad storage stability of water melo (Citrullus laatus) seed flour. Itr. J. Biotech. Food Sci., 2(7): Pallig, S. J., 198, Developmets i Food Packagig, Applied Sciece Publishers, Lodo, pp Saha, P., Das, S., Khaom, S. A. A., Islam, N., Begum, S. ad Parvee, S., 216, Nutritioal ad microbiological quality assessmet of dehydrated jackfruit (Artocarpus heterophyllus) seed powder. Octa J. Biosci., 4(2): Shobha, D., 1999, Physico-chemical characteristics of ber varieties ad value additio. M. H. Sc. Thesis, Uiv. Agric. Sci., Dharwad (Idia). Thomaz, A. M., Sousa, E. S., Carioca, J. O., Morais, S. M., Lima, A ad Rodrigues, L. L., 214, Chemical compositio of guava seeds (Psidium guajava L.). Food Sci. Tech., 34(3): How to cite this article: Sylvia Borgis, Pushpa Bharati ad Geeta Shiralli Effect of Processig o Storage ad Microbial Quality of Jackfruit (Artocarpus heterophyllus Lam.) Seed Flour. It.J.Curr.Microbiol.App.Sci. 7(5): doi: 366