Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches

Autor: Kai Ting Wong, Glenna Yu Ya Poh, Kelvin Kim Tha Goh, May Sui Mei Wee, Christiani Jeyakumar Henry
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: International Journal of Food Properties, Vol 24, Iss 1, Pp 364-379 (2021)
Druh dokumentu: article
ISSN: 1094-2912
1532-2386
10942912
DOI: 10.1080/10942912.2021.1885439
Popis: The physicochemical properties of jackfruit seed starch (JSS) were investigated and compared with rice (RS) and potato (PS) starch. The amylose content of JSS (25%) was similar to PS (27%) but higher than RS (17%). The small granules of JSS (7.9 μm) was comparable to RS (9.7 μm), and both starches had A-type crystallinity. In contrast, PS had larger granules (43.4 μm) and displayed B-type crystallinity. The DSC results showed that peak gelatinization temperature of JSS (85.0°C) was significantly higher than RS (66.9°C) and PS (63.7°C), corresponding to higher pasting temperatures and lower swelling power at lower temperatures. There was no significant difference in stability between the starch gels after four freeze-thaw cycles. Formation of JSS gels with significantly higher hardness, chewiness and elastic modulus (G′), but lower fracturability demonstrated JSS ability to form strong gels. This would be beneficial for food applications requiring gelation with firm and elastic textural attributes.
Databáze: Directory of Open Access Journals
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