F. P. Spada
University of Sao Paulo, Brazil
Title: The use of jackfruit seeds as a chocolate aroma in foods, beverages and make be products
Biography
Biography: F. P. Spada
Abstract
My actually researche is about roasted jackfruit seeds flour (FJS) as an innovative ingredient, derived to agro-industrial waste. However, today jackfruit seeds present technological and nutritional properties such as solubility and starch properties. Recently, dry and fermented FJS have been characterized as innovative ingredients with aromatic properties similar to cocoa powder. Thus, many other applications for this ingredient can be studied and developed. Once incorporated into the human diet, the natural ingredients, especially the seeds, have bioactive compounds with therapeutic properties that are rare for the jackfruit seeds. Thus, my lasters researches has as objectives: to characterize the chemical, aromatic and bioactive composition of beverages with flakes roasted from FJS; to evaluate the capacity of deactivation of reactive oxygen species and the antinflammatory activity of FJS. Tools be used, including Bio-guided analysis, results of anti-inflammatory activity and aromatic profile of volatile compounds when the jackfruit flour is added to food formulations, as well as development of olfactometry coupled to gas chromatography. In the last seven years I studied all volatile compounds ad sensory perception in FJS, all parametrs to optimize the chocolate aroma production in roasted jackfruit seeds usind drying, acidification, fermentetion, roast and mill. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. And also, compared cocoa and commercial chocolate powder with FJS about your functional properties and sensory aroma.