Characterization of Functional Properties of Breadfruit Flour (Arthocarpus altilis)

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dc.contributor.authorChen, Alfred
dc.date.accessioned2017-12-18T22:16:54Z
dc.date.available2017-12-18T22:16:54Z
dc.date.issued2016-12
dc.description.abstractBreadfruit (Artocarpus altilis) has been a traditional Pacific Islander crop producing 100 to 600 fruits a year. A single breadfruit weighs between 1 to 4 kg on average. Post-harvest, the fruits ripen quickly (1 to 3 days) and deteriorates after a week, resulting in short shelf life. One way to extend shelf life of fruit was to solar dry fruit in small pieces and mill it into flour. The purpose of this study was to determine if flour made from breadfruit could increase utilization of this crop. Understanding these properties will help determine the functioning and gelatinization properties of whole and cored ‘Ma‘afala’ cultivar breadfruit flour was evaluated.
dc.description.degreeM.S.
dc.identifier.urihttp://hdl.handle.net/10125/51551
dc.languageeng
dc.publisherUniversity of Hawaii at Manoa
dc.relationTheses for the degree of Master of Science (University of Hawaii at Manoa). Human Nutrition,Food & Animal Sciences
dc.subjectBreadfruit
dc.subjectflour
dc.subjectgelatinization
dc.subjectfunctional properties
dc.titleCharacterization of Functional Properties of Breadfruit Flour (Arthocarpus altilis)
dc.typeThesis
dc.type.dcmiText

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