Browning, Viscosity and Moisture Sorption Characteristics of Fresh and Stored African Breadfruit Kernel Flour

Abstract Flour was prepared from African breadfruit seeds and was stored in tin can and polyethylene bag at ambient temperature (30 °C) for 5 months. The browning index, viscosity and moisture sorption characteristics of the fresh and stored flour samples were evaluated. The equilibrium moisture content (EMC) slightly increased at low water activities but increased sharply at high water activities. The adsorption sorption isotherms of the fresh and stored samples were sigmoidal in shape (type 11 isotherm). The critical moisture content and surface area of ABKF were 5.4g H2O/100g and 1.8mg-1, respectively. At a constant shear rate, the viscosity was dependent on the ABKF concentration. Heated and Unheated flour dispersions exhibited shear thinning. The browning index of the floor increased while the viscosity decreased on storage. The moisture sorption characteristic of the flour in both packaging materials were not significantly (p>0.05) affected in storage. The tin can provided better keeping quality for the flour than polythene bag.

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Updated: April 30, 2018 — 4:16 am