THE TEXTURAL CHARACTERISTICS OF JACKFRUIT PULPS TREATED WITH CALCIUM

Authors

  • Rafidah Aida Ramli Faculty of Hotel and Tourism Management, Universiti Teknologi MARA cawangan Pulau Pinang, 13500 Permatang Pauh, Pulau Pinang, Malaysia Author
  • Rosma Ahmad School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia Author
  • Azila Azmi Faculty of Hotel and Tourism Management, Universiti Teknologi MARA cawangan Pulau Pinang, 13500 Permatang Pauh, Pulau Pinang, Malaysia Author
  • Arnieyantie Abdul Hadi School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia Author

Keywords:

Jackfruit, calcium, texture, blanching, vacuum

Abstract

This study investigated the textural changes of jackfruit pulps treated with calcium through different infusion methods. Two infusion methods were evaluated; blanching in calcium solution and vacuum-treatment of the pulps immersed in calcium solution. The jackfruit pulps were blanched in calcium chloride at two different concentrations; 0.5% and 1.0% (w/v) and by immersing the pulps in a calcium solution prior to applying vacuum treatment to facilitate infusion of calcium. Jackfruit pulps treated with calcium showed firmer texture than control sample. The level of calcium chloride concentration and the infusion methods did not have a significant effect on the texture of the jackfruit pulps after 7 days of storage at 8 – 10 °C.

Downloads

Published

16-03-2026

Issue

Vol. 25 No. 2 (2017): Solid State Science and Technology

Section

Articles

License

Copyright (c) 2026 Solid State Science and Technology

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.