Abstract
This research aimed to investigate the optimal working conditions for pectinase and cellulase, evaluate the quality of jackfruit cob syrup, and assess its physical and chemical properties and consumer acceptance. The study began with exploring the optimal conditions for syrup production from jackfruit cobs. The factors studied were the amount of pectinase in 3 levels: 0.04, 0.06, and 0.08%; the amount of cellulase in 2 levels: 0.1 and 0.2%; and the incubated temperature in 3 levels: 40, 45, and 50 °C; the incubated time in 3 levels: 30, 90, and 150 minutes. All 54 conditions were obtained in Factorial experiments in Completely Randomized Design (CRD). The physical and chemical properties were analyzed, and the optimal conditions were determined through hierarchical clustering, along with evaluating the physical and chemical properties and consumer acceptance. It was found that the optimum conditions for extraction of jackfruit cob juice include 0.08% pectinase, 0.2% cellulase, incubated temperature at 40 °C, and a curing time of 90 minutes, respectively. The properties of jackfruit cob syrup were as follows: brightness (L*) of 22.77 ±0.04, (a*) of -0.74 ±0.06, and (b*) of 9.16 ±0.43. The light transmittance was 1.99 ±0.01, viscosity was 14.00 ±0.05 centipoise, and pH was 4.75 ±0.10, indicating prebiotic properties. The overall liking score was 7.96. After being informed about the nutritional benefits of jackfruit cob syrup, 85.00% of consumers indicated a willingness to purchase the product. It will add value to the waste jackfruit cob in agriculture to 86 baht per kilogram. Therefore, jackfruit cob syrup is a value-added product that enhances the utilization of agricultural by-products, reduces agricultural waste, and meets consumer demand for healthy food options.
Published Version
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