Optimization of microwave baking for breadfruit (Artocarpus altilis) slices

2019 ◽  
Vol 20 (3) ◽  
Keyword(s):  
Artocarpus Altilis ◽  
Microwave Baking

KARAKTERISTIK SIFAT FISIKO-KIMIA TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDO’PULI

2018 ◽  
Vol 3 ◽  
pp. 234
Author(s):  
Sri Masita ◽  
Mohammad Wijaya ◽  
Ratnawaty Fadilah
Keyword(s):  
Artocarpus Altilis

scholarly journals Effects of Methanol Extract of Breadfruit (Artocarpus altilis) on Atherogenic Indices and Redox Status of Cellular System of Hypercholesterolemic Male Rats

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Oluwatosin Adekunle Adaramoye ◽  
Olubukola Oyebimpe Akanni
Keyword(s):  
Methanol Extract ◽  
Dietary Cholesterol ◽  
Relative Weight ◽  
Redox Status ◽  
Cellular System ◽  
Male Rats ◽  
High Density Lipoproteins ◽  
Protective Effects ◽  
Artocarpus Altilis ◽  
Atherogenic Indices

We investigated the effects of methanol extract ofArtocarpus altilis(AA) on atherogenic indices and redox status of cellular system of rats fed with dietary cholesterol while Questran (QUE) served as standard. Biochemical indices such as total cholesterol (TC), triglycerides (TG), low- and high-density lipoproteins-cholesterol (LDL-C and HDL-C), aspartate and alanine aminotransferases (AST and ALT), lactate dehydrogenase (LDH), reduced glutathione, glutathione-s-transferase, glutathione peroxidase (GPx), catalase (CAT), superoxide dismutase (SOD), and lipid peroxidation (LPO) were assessed. Hypercholesterolemic (HC) rats had significantly increased relative weight of liver and heart. Dietary cholesterol caused a significant increase (P<0.05) in the levels of serum, hepatic, and cardiac TC by 110%, 70%, and 85%, LDL-C by 79%, 82%, and 176%, and TG by 68%, 96%, and 62%, respectively. Treatment with AA significantly reduced the relative weight of the organs and lipid parameters. There were beneficial increases in serum and cardiac HDL-C levels in HC rats treated with AA. In HC rats, serum LDH, ALT, and AST activities and levels of LPO were increased, whereas hepatic and cardiac SOD, CAT, and GPx were reduced. All biochemical and histological alterations were ameliorated upon treatment with AA. Extract of AA had protective effects against dietary cholesterol-induced hypercholesterolemia.

scholarly journals Biosorption of cationic dyes on breadfruit (Artocarpus altilis) peel and core

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Namal Priyantha ◽  
Linda B. L. Lim ◽  
D. T. B. Tennakoon ◽  
Elaine T. Z. Liaw ◽  
Chieng Hei Ing ◽  
...  
Keyword(s):  
Cationic Dyes ◽  
Artocarpus Altilis

scholarly journals Enxertia de fruteira-pão em função da idade do porta-enxerto

2014 ◽  
Vol 36 (4) ◽  
pp. 996-1001 ◽  
Author(s):  
Alberico Raimundo da Silva Santana ◽  
Ana Cristina Vello Loyola Dantas ◽  
Paulo César Lemos de Carvalho ◽  
Kelly de Souza Santos
Keyword(s):  
Artocarpus Altilis ◽  
E 92

A fruteira-pão (Artocarpus altilis var. apyrena) é uma Moraceae de alto valor nutritivo, com ampla distribuição no Brasil. O tipo sem sementes é comumente propagado por estaca de raiz, processo geralmente lento. O trabalho objetivou avaliar o método da enxertia para propagação de fruteira-pão em função da idade do porta-enxerto. Os porta-enxertos foram obtidos de fruteira-pão A. altilis com sementes, e o método de enxertia empregado foi o de garfagem de topo em fenda cheia. O delineamento experimental foi o inteiramente casualizado, com quatro tratamentos (constituídos por porta-enxertos de dois, quatro, seis e oito meses de idade), cinco repetições e 10 plantas por parcela. Foram avaliados o crescimento dos porta-enxertos, a partir do diâmetro do caule, e a altura da planta, e, após a enxertia, as porcentagens de pegamento aos 30 dias e de sobrevivência dos enxertos, número de brotos e de folhas do enxerto e o comprimento do maior broto, aos 90 dias após a enxertia. A enxertia por garfagem no topo em fenda cheia é viável para produção de mudas de fruteira-pão, proporcionando porcentagem de pegamento entre 76% e 92%, independentemente da idade do porta-enxerto. No entanto, verificou-se que o percentual de sobrevivência do enxerto (72%) com os porta-enxertos com quatro meses e o diâmetro médio do caule de 10,52 mm foram superiores aos das demais idades. Houve pouca influência da idade do porta-enxerto para o número de brotos e de folhas, porém porta-enxertos com oito meses proporcionaram maior comprimento de broto.

Dendrite elongation inhibitor from Artocarpus altilis Parkinson

2013 ◽  
Vol 7 (4) ◽  
pp. 358-361
Author(s):  
Gottumukkala Venkateswara Rao ◽  
M. Gopalakrishnan ◽  
M.S.L. Madhavi ◽  
T. Mukhopadhyay ◽  
J. Thanusu ◽  
...  
Keyword(s):  
Artocarpus Altilis

scholarly journals The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Huang ◽  
B. M. Bohrer
Keyword(s):  
Fixed Effects ◽  
Soy Flour ◽  
Processed Meat ◽  
Artocarpus Altilis ◽  
Beef Patties ◽  
Significant Difference ◽  
Main Effect ◽  
Beef Products ◽  
Retail Display ◽  
Control Samples

ObjectivesNovel, non-allergenic ingredients with properties that improve the quality of processed meat products are needed for the meat industry. The objectives of this study were to investigate the effect of breadfruit (Artocarpus altilis) flour on color of comminuted beef compared with other flour sources.Materials and MethodsFlour sources included breadfruit, corn, soy, tapioca, and wheat. All flours were obtained commercially and were unmodified. Lean beef (from the same commercially sourced batch targeted to 90% lean and 10% fat), 10% ice, 1.5% salt, and flour sources at two inclusion levels (2.5% and 5%) were mixed using a bowl chopper to prepare beef patties for evaluation. The ground beef was manufactured into 115 g patties that were placed on a retail display shelf under continuous LED lighting at 4°C for 7 d. Lighting was measured periodically during the study and LUX was ensured to be between 1612.5 lux and 2152.0 lux. Objective CIE L* (lightness), a* (redness), and b* (yellowness), chroma, and hue scores were collected with a Minolta CR-400 Chroma meter (Konica Minolta Sensing, Inc., Osaka, Japan) utilizing a D65 light source and a 0° observer with an aperture size of 8 mm on each day of the simulated retail display. This study was conducted in three independent replicates for each treatment. Statistical analyses for parameters (L*, a*, b*, chroma, and hue) were conducted using the MIXED procedure of SAS with fixed effects of flour source*inclusion level, day, and their interaction. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P < 0.05.ResultsThe interaction of storage day and treatment significantly (P ≤ 0.001) affected a*, b*, chroma, and hue. There was not an interaction of storage day and treatment for L*. Both the main effect of storage day and the main effect of treatment significantly (P < 0.01) affected all the attributes measured in this study. Mean L* over the display period of beef patties prepared with 2.5% breadfruit flour were not different (P = 0.95) compared with control samples. There was no significant difference between the mean hue over the 7-d display period of the beef patties prepared with 2.5% breadfruit flour compared with control samples. a* decreased at different rates for each treatment throughout the display period. Beef patties prepared with 2.5% and 5% breadfruit flour were redder (greater a*; (P < 0.05)) compared with other treatments and control samples over the 7-d display period. To the contrary, a* values of beef patties prepared with soy flour were less than (P < 0.05) other treatments and the control samples on Day 0 and Day 1 and remained constant at lower values as the display period increased.ConclusionBreadfruit flour improved the redness of comminuted beef products immediately and prevented discoloration for a longer period. The results indicate that breadfruit flour can effectively improve initial color and stability of color in processed beef products. More research is warranted to further investigate the mechanism of action of breadfruit flour in governing the color properties of comminuted beef products.

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