Production of Artocarpus altilis Spray Dried Powder: Its Physicochemical Characteristic and Pathogen Analysis

Abstract

Artocarpus altilis (breadfruit) powder is attracting a lot of attention for its potential as a processed food ingredient incorporated into a variety of food option, due to its functional properties and nutrient dense. The objective of this research was to better understand the spray dried breadfruit's physical properties at laboratory and pilot scale and its thermal behaviour. Nutritional composition as well as its pathogen analysis were also determined. Prior to spray drying, physical properties of breadfruit puree were analysed. Thermal behaviour was tested via DSC while the test for nutritional composition based on AOAC (2000) Official Method and pathogen analysis based on BP (2008) standard protocol. The result for breadfruit puree for laboratory and pilot scale were as follows: 12.0 ± 1.3, 18.95 ± 2.3, 6.39 ± 0.20 and 25.7 ± 1.6, 36.67 ± 4.6, 6.25 ± 0.50 for viscosity (m.Pa.s), solid content (%) and pH, respectively. The physical properties of spray dried breadfruit for laboratory and pilot scale were as follows: 12.27 ± 1.14, 3.14 ± 0.74, 50.96 ± 1.78 and 61.0 ± 2.7, 3.02 ± 0.12, 8.74 ± 1.23, for yield (%), moisture content (%) and solubility (%), respectively. Thermal behaviour for spray dried breadfruit was 28.29°C ± 0.20. The nutritional composition determined were protein (1.7 ± 0.15 %w/w), crude fibre (5.02 ± 0.03 %w/w), fat (3.27 ± 0.11 %w/w), ash (3.80 ± 0.017 %w/w) and carbohydrate (86.90 ±0.03 %w/w). Pathogen analysis resulted in a safe level of Total Plate Count, Total Coliform Count, while E. Coli, S. aureus, Salmonella, were not detected.