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: 1.38). 02/2004; 39(3):271 - 276. DOI: 10.1111/j.1365-2621.2004.00781.x


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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    • "Antioxidants act by several mechanisms, including the prevention of transition metal ions-chelation catalysts, peroxidase decomposition and free radicals elimination (Valko et al., 2006). The addition of jackfruit seed flour in the preparation of biscuits, sweets and breads has been investigated as an alternative use of this by-product (Aldana et al., 2011; Bobbio et al., 1978; Mukprasit and Sajjaanantakul, 2004). Therefore, in the present study, the seeds of A. heterophyllus were evaluated for their antioxidant activity. "

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    • "These values were similar to Singh et al., (1991) who reported that the protein content of jackfruit seed flour was 11.17%. These results were much higher than that reported by Mukprasirt and Sajjaanantakul, (2004) for jackfruit seed flour (6.34 –8.57%). The variation of protein content could be due to maturation of the seeds and environmental conditions (Ocloo et al., 2010). "
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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.
    Full-text · Article · Aug 2014
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    • "Research studies on the extraction and physicochemical properties of jackfruit starch (JFS) revealed several unique characteristics, including granule shape, thermal and mechanical properties, and acid resistance, compared to common starches (Bobbio et al., 1978; Tulyathan et al., 2002; Mukprasirt and Sajjaanatakul, 2004; Tongdang 2008). Until recently, utilization of JFS has been limited to the food products and a few pharmaceutical applications (Kavitha et al., 1992; Khunkitti et al., 2006; Rengsutthi and Charoenrein, 2010). "
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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.
    Full-text · Article · Oct 2011 · Pakistan journal of pharmaceutical sciences
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