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

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dc.citation.issue1
dc.citation.volume24
dc.contributor.authorWong KT
dc.contributor.authorPoh GYY
dc.contributor.authorGoh AFSTARASTAR
dc.contributor.authorWee MSM
dc.contributor.authorJeyakumar Henry C
dc.date.accessioned2023-10-17T23:28:47Z
dc.date.accessioned2023-10-19T20:38:37Z
dc.date.available2021-03-08
dc.date.available2023-10-17T23:28:47Z
dc.date.available2023-10-19T20:38:37Z
dc.date.issued2021-03-08
dc.date.updated2023-10-17T21:57:48Z
dc.description.abstractThe 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.
dc.description.confidentialfalse
dc.format.extent364-379
dc.identifier.citationWong KT, Poh GYY, Goh KKT, Wee MSM, Jeyakumar Henry C. (2021). Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches. International Journal of Food Properties. 24. 1. (pp. 364-379).
dc.identifier.doi10.1080/10942912.2021.1885439
dc.identifier.eissn1532-2386
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn1094-2912
dc.identifier.urihttp://hdl.handle.net/10179/20336
dc.languageEnglish
dc.publisherTaylor and Francis Group
dc.publisher.urihttps://www.tandfonline.com/doi/full/10.1080/10942912.2021.1885439
dc.relation.isPartOfInternational Journal of Food Properties
dc.rights(c) 2021 The Author/sen_US
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectJackfruit seed
dc.subjectArtocarpus heterophyllus
dc.subjectstarch
dc.subjectgel
dc.subjectrice
dc.subjectpotato
dc.subjectgelatinization
dc.subjectretrogradation
dc.titleComparison of physicochemical properties of jackfruit seed starch with potato and rice starches
dc.typeJournal article
pubs.elements-id441867
pubs.organisational-groupOther
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