Processamento e armazenamento das amêndoas de jaca.

Abstract

The jackfruit is a commonly consumed fruit, but its seeds find little use as food ingredients and are usually discarded. In order to find a food use for these seeds a physiochemical characterization and a storage study were performed on them. The drying of the jackfruit seeds took place in an oven at 70 °C until the moisture content reached 11%. They were then stored, with and without skins, in polypropylene packing for 180 days at room temperature. Every 30 days the samples in storage were submitted to physiochemical analyses of their moisture content, ash, protein, reducing sugars, titratable acidity, starch and color index. At the end of the storage an analyses was made of their minerals and microbiological count. The jackfruit seeds in natura were cooked without skins and submitted to the sensory analysis and storage in glass containers for 60 days in room temperature. Every 10 days a physiochemical analyses was done on these samples for their moisture content, proteins, titratable acidity, starch and color index and of minerals. It was verified that there was a reduction in the moisture during the storage and in the reducing sugars of the dry seeds, both with and without skins. During the storage there was an increase in the proteins for the dry seeds with and without skins and also an increase in the color index for those with skins. During the storage there was no alteration in the content of starch and ash of the two dry samples. The acidity and the color index of the seeds without skins also didn't suffer alteration during the storage. The seeds dried with skins had higher sodium and potassium contents in relationship to those dried without skins and the cooked seeds presented a lower mineral content. The seeds were well received by tasters and the microbiology of the dried seeds was within the maximum values presented in the literature.