Improving Organoleptic and Physicochemical Properties of Breadfruit Flour through Tannin Reduction

Abstract

Breadfruit is classified as a climacteric fruit with a fast respiration process, and in fresh form it has a short shelf life. Breadfruit is a fruit with high carbohydrate content; therefore, it is suitable for processing into flour as well as increasing shelf life, usability, and economic value. The problem is, there are compounds that cause a bitter taste in breadfruit flour. This study aims to develop processing technology to reduce bitter compounds and characterize breadfruit flour. Processing of breadfruit flour selected from the ten methods developed, consisting of peeling the breadfruit, washing, and cutting, blanching (10 minutes) followed by slicing, soaking (in 0.03% sodium bisulfite, 1 hour), pressing, drying the breadfruit chips, and milling. The best method is applied to produce breadfruit flour from various regions (Bone, Seribu Islands, Yogyakarta, Cilacap and South Tangerang). The results showed that the best process could reduce tannins and cyanide up to 84% and 93%, respectively. The characteristics of breadfruit flour from various regions are different. The flour yield ranges from 17-24% of the fruit weight. Breadfruit flour has a carbohydrate content of 92-94% (db), dietary fiber 6.8-8.1%, amylose 17.7-26.1%, tannins 0.11-0.24%, HCN 0.41-1.89 ppm and digestibility of starch in vitro 72.3-87.2%.