Effect of blanching time and sodium metabisulphite concentration on the physicochemical properties of jackfruit seed flour (Artocarpus heterophyllus)

Abstract

Abstract This research aimed to determine the physicochemical characteristics of jackfruit seed flour and to develop the utilization of jackfruit seeds. The analysis was performed using a factorial complete randomized design consisting of two factors, blanching time (T1 = 5 minutes, T2 = 10 minutes, T3 = 10 minutes) and sodium metabisulphite concentration (K1 = 200 ppm, K2 = 400 ppm, K3 = 600 ppm ppm). The parameters analysed were moisture content, ash content, fat content, protein content and L value (brightness). The interaction between the two factors has a very significant influence on water content and L value; it has a significant effect on protein content; and not significant effect on ash content and fat content. Jackfruit seed flour with 5 minutes blanching time and 200 ppm sodium metabisulphite concentration produces the best and more acceptable quality of jackfruit seed flour.