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.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 4) |
| DOI | 10.11648/j.ijnfs.20140304.27 |
| Page(s) | 347-354 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Jackfruit Seed, Starch, Alkaline, α-amylase enzyme, Amylose
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APA Style
Fateatun Noor, Md. Jiaur Rahman, Md. Sultan Mahomud, Mst. Sorifa Akter, Md. Aminul Islam Talukder, et al. (2014). Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed. International Journal of Nutrition and Food Sciences, 3(4), 347-354. https://doi.org/10.11648/j.ijnfs.20140304.27
ACS Style
Fateatun Noor; Md. Jiaur Rahman; Md. Sultan Mahomud; Mst. Sorifa Akter; Md. Aminul Islam Talukder, et al. Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed. Int. J. Nutr. Food Sci. 2014, 3(4), 347-354. doi: 10.11648/j.ijnfs.20140304.27
AMA Style
Fateatun Noor, Md. Jiaur Rahman, Md. Sultan Mahomud, Mst. Sorifa Akter, Md. Aminul Islam Talukder, et al. Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed. Int J Nutr Food Sci. 2014;3(4):347-354. doi: 10.11648/j.ijnfs.20140304.27
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Download@article{10.11648/j.ijnfs.20140304.27,
author = {Fateatun Noor and Md. Jiaur Rahman and Md. Sultan Mahomud and Mst. Sorifa Akter and Md. Aminul Islam Talukder and Maruf Ahmed},
title = {Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {4},
pages = {347-354},
doi = {10.11648/j.ijnfs.20140304.27},
url = {https://doi.org/10.11648/j.ijnfs.20140304.27},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.27},
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.},
year = {2014}
}
TY - JOUR T1 - Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed AU - Fateatun Noor AU - Md. Jiaur Rahman AU - Md. Sultan Mahomud AU - Mst. Sorifa Akter AU - Md. Aminul Islam Talukder AU - Maruf Ahmed Y1 - 2014/08/20 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140304.27 DO - 10.11648/j.ijnfs.20140304.27 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 347 EP - 354 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140304.27 AB - 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. VL - 3 IS - 4 ER -
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