Some physicochemical properties of jackfruit (Artocarpus heterophyllus Lam) seed flour and starch (original) (raw)

Some physicochemical and rheological properties of jackfruit seed flour and starch, isolated from the flour were investigated. The flour had good capacities for water absorption (205%) and oil absorption (93%). Substitution of wheat flour with the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of the mixed dough. The Brabender amylogram (6% concentration, db) of seed starch showed that its pasting temperature was 81 °C and its viscosity was moderate, remained constant during a heating cycle and retrograded slightly on cooling. The starch showed an A-typed X-ray powder diffraction pattern.