Tag Archives: Gac Fruit

PRETREATMENT METHOD FOR THE PROTECTION AND MAINTENANCE OF TOTAL CAROTENOID IN GAC (MOMORDICA COCHINCHINENSIS SPRENG) SEED MEMBRANE (Published)

Availability of gac fruit is seasonal. The gac fruit is only available three months out of the year. In Vietnam, gac vines are grown mainly in the red river delta areas. Harvesting of the fruits start on September and lasts until December. Gac fruits are picked when they are at optimal size, weight, and color. Poor post-harvest handling and transportation reduce the shelf-life of the fruit. After harvesting, without proper storage, fruits perish quickly and lose market ability after one week. In the markets of urban areas, gac fruits are available for only about 3 months, from November to January. Gac fruit, Momordica cochinchinensis Spreng contains extraordinarily high levels of carotenoids, especially β-carotene and lycopene, and a comparatively high content of α-tocopherol (vitamin E) and of polyunsaturated fatty acids. The aim of this study is therefore to develop an understanding of suitable conditions for the processing of Gac fruit, with three pretreatment methods: blanching, blanching in citric acid solution and steaming. The result shows that steaming in 6 minutes is the best pretreatment method for the protection and maintenance of total carotenoid content in gac powder.

Keywords: Blanching, Carotenoid, Gac Fruit, Steaming

Investigation the ratios of antioxidant supplementation into the mixure of Gac (Momordica cochinchinensis Spreng) and carrier to get the highest total carotenoid content during drying process (Review Completed - Accepted)

Gac fruit, Momordica cochinchinensis Spreng, also known as baby jackfruit or sweet gourd, is one of the traditional fruits in Vietnam. Studies report that extraordinarily high levels of carotenoids, especially β-carotene and lycopene, are found in Gac fruit aril, the brightly coloured flesh covering the seeds. Gac fruit also contains significantly high levels of α-tocopherol (vitamin E) and of fatty acids. It is very important therefore, to preserve or enhance these constituents in processed Gac fruit products, particularly the high levels of carotenoids and the associated antioxidant activity. Dried Gac powder is usually the dried aril component having the high concentration of nutrients and colour. The aim of this study is to investigate the ratios of antioxidant supplementation such as vitamin C and vitamin E into the mixture of Gac and carrier. The result shows that vitamin C at content of 2000ppm (according to weight of wet material) supplemented into the mixture of Gac and carrier gives the highest total carotene content

Keywords: Antioxidant Supplementation, Carotene, Gac Fruit, Vitamin C, Vitamin E