Authors : Cesar Kapseu , Bernadette Piffaut , Michel Parmentier and Cesar Kapseu
Abstract: Studies were conducted on the textural and biochemical changes occurring in Canarium schweinfurthii Eng fruits, after harvest, in an attempt to study the physical and chemical changes associated with the raw, stored and heat treated samples. The fruits were harvested and stored for 7 days (Stored Hardened fruits), heat treated at 45 C for 40 min (Heat Softened fruits) and heat treated at 70 C for 40 min (Heat Hardened fruit). The samples were evaluated for their textural properties, moisture, reducing sugars, total soluble sugars, ash, protein, starch, cellulose, lignin and uronic acids. The hardness of the fruits increased in with storage (15.83 to 20.71 N respectively for raw fruits and stored hardened fruits), while the shear force vary from 0.77 to 5.41 N (respectively for heat softened fruits and heat hardened fruits), making the consumption of heat hardened fruits impossible. Chemical analysis showed no significant differences (P < 0.05) between the values obtained for ash, protein, minerals (Na, K, Mg). The moisture of the pulp decreased from 49.32 to 39.90% in a period of 7 days of storage, suggesting that there was dehydration after harvest. Uronic acid, cellulose and lignin increased during storage. Heat hardened pulp showed different changes in the chemical indices than those stored at 22 C for 7 days, suggesting another mechanism of hardening.
Cesar Kapseu , Bernadette Piffaut , Michel Parmentier and Cesar Kapseu , 2005. Textural and Biochemical Changes Associated with the Hardening Phenomenon in Aiele Fruit (Canarium schweinfurthii Eng) . Journal of Food Technology, 3: 143-148.