Physico‐chemical properties of flour and starch from jackfruit seeds (Artocarpus heterophyllus Lam.) compared with modified starches

Department of Agro-Industrial Faculty of Applied Science, King Mongkut's Institute of Technology North Bangkok, Bangkok 10800, Thailand
International Journal of Food Science & Technology (Impact Factor: 1.35). 02/2004; 39(3):271 - 276. DOI: 10.1111/j.1365-2621.2004.00781.x

ABSTRACT Jackfruit (Artocarpus heterophyllus Lam.) is one of the most popular tropical fruits grown in Asia. The objective of this study was to compare physico-chemical properties of native flour and starch from jackfruit seeds (A. heterophyllus) to commercially modified starches (Novation 2300 and Purity 4). The colour of jackfruit seed starch was lighter than the Novation 2300 starch but darker than the Purity 4 starch. The jackfruit seed starch had a narrower gelatinization temperature range than Purity 4 and required less gelatinization energy compared with modified starches. The peak viscosity of jackfruit seed starch was lower than commercially modified starches. Likewise, setback viscosity, swelling power and solubility of jackfruit seed starch showed similar trends. Results from this study suggest that native starch from jackfruit seed could be used as an alternative for modified starches in a system needing starch with a high thermal and/or mechanical shear stability.

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    ABSTRACT: The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.
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    ABSTRACT: The main purposes of this study are to prepare cross-linked carboxymethyl jackfruit starch (CL-CMJF) and to evaluate its pharmaceutical property as a tablet disintegrant. CL-CMJF was prepared by a dual carboxymethyl-crosslinking reaction in a flask containing jackfruit seed starch (JFS), chloroacetic acid (CAA), sodium hydroxide (NaOH) and sodium trimetaphosphate (STMP). The reaction was carried out using methanol as a solvent for 60 min at 70°C and at JFS:CAA:NaOH:STMP ratio of 1.0:0.29:0.28:0.07. The obtained CL-CMJF, with degree of substitution and degree of crosslinking calculated to be 0.34 and 0.06, respectively, was insoluble but swellable in water. Rheological study revealed a decreased in solution viscosity compared to the non-crosslinked CMJF. The water uptake of CL-CMJF was 23 times higher than that of native starch and was comparable to that of a commercial superdisintegrant, sodium starch glycolate (SSG). The swelling ability of CL-CMRS was similar to that of crosscarmellose sodium (CCS), another commercial superdisintegrant. Disintegration test of aspirin tablets containing 2%w/w of JFS, CL-CMJF, SSG and CCS showed disintegration times in the order of SSG < CCS ~ CL-CMJF < JFS. The results suggested that CL-CMJF could be developed as a tablet disintegrant.
    Pakistan journal of pharmaceutical sciences 10/2011; 24(4):415-20. · 0.95 Impact Factor
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    ABSTRACT: The properties of starch extracted from jackfruit (Artocarpus heterophyllus Lam.) seeds, collected from west Assam after acid–alcohol modification by short term treatment (ST) for 15–30 min with concentrated hydrochloric acid and long term treatment (LT) for 1–15 days with 1 M hydrochloric acid, were investigated. Granule density, freeze thaw stability, solubility and light transmittance of the treated starches increased. A maximum decrease in the degree of polymerisation occurred in ST of 30 min (2607.6). Jackfruit starch had 27.1 ± 0.04% amylose content (db), which in ST initially decreased and then increased with the severity of treatment; in LT the effect was irregular. The pasting profile and granule morphology of the treated samples were severely modified. Native starch had the A-type crystalline pattern and crystalline structure increased on treatment. FTIR spectra revealed slight changes in bond stretching and bending. Colour measurement indicated that whiteness increased on treatment. Acid modified jackfruit seed starch can have applications in the food industry
    Food Chemistry 09/2011; 128(2):284-291. DOI:10.1016/j.foodchem.2011.03.016 · 3.26 Impact Factor


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