Estudio de las propiedades nutricionales de la pulpa de jackfruit (Artocarpus heterophyllus lam) y su aplicación en la industria alimentaria.

Abstract

The purpose of this graduation paper was to study the morphology, nutritional composition and the application of the jackfruit (Artocarpus heterophyllus Lam) in the food industry. This is originally from India but planted in Ecuador approximately 12 years ago; therefore, bibliographic information was collected using different methodologies. In Ecuador, the jackfruit, despite being a fruit of great nutritional and sustainable value, is little known. It is generally used to make smoothies or it is eaten fresh so that it is wasted in large quantities. The bromatological and chemical composition of the jackfruit was determined with an average humidity of 74.02g, protein 2.27g, fiber 2.15g, carbohydrates 20.7g, fat 0.28g, vitamin C (9.64mg / g). Potassium is the mineral that is found in the highest quantity (311 mg/g), it also has 16 esters, and bioactive components such as carotenoids, pH 5.49, total soluble solids (TSS) 20.47%. From jackfruit, there are other food that can be considered such as jam, jelly, wine, juice, dehydrated or Jackfruit chips. In several processes, there is the advantage of not including a large amount of sweeteners making the most of the natural sugars of the fruit when it is a ripe, and when the fruit is still green, it can be used for the production of products such as vegetable meat. By taking advantage of the pulp, in both physiological states, products with high nutritional content are provided which are beneficial for consumer’s health. The industrialization of Jackfruit can contribute to the economic development of the country, since it can be used as the main or partial ingredient in the elaboration of other products; therefore, it is recommended to study the nutritional composition of the jackfruit that exists in the country and its exploitation to commercial and industrial level.