ScienceAsia 28 (2002) :037-041 |doi: 10.2306/scienceasia1513-1874.2002.28.037
Some Physicochemical Properties of Jackfruit ( Artocarpus heterophyllus Lam) Seed Flour and Starch
Vanna Tulyathana,*, Kanitha Tananuwonga, Prapa Songjinda and Nongnuj Jaiboonb
ABSTRACT: 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 oC 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.
a Department of Food Technology, Faculty of Science, Chulalongkorn University, Thailand 10330.
b Department of Chemistry, Faculty of Science, Chulalongkorn University, Thailand 10330.
* Corresponding author, E-mail: email@example.com
Received 11 Jan 2001, Accepted 29 Aug 2001