Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

This study aimed to compare the starch isolated from jackfruit seed specifically from J33 variety with the commercial native potato, tapioca and waxy maize starches in terms of their chemical, functional and morphological properties. The infra–red spectra, bond bending and stretching of all samples were analysed using FTIR spectrometer within range of 4000 - 400 cm−1. Least gelation concentration (LGC), swelling power (SP) and solubility were determined as functional properties of the starches. Scanning electron micrograph (SEM) was used for characterisation of starch granules morphology. FTIR measurement shows aromatic compounds detected in jackfruit seed starch (JSS). LGC displays capability of JSS to form gel at 10% which is better than potato starch. SP and solubility of JSS have no significant differences over the temperature changes. SEM image of JSS exhibits bell and round shape of starch granule. Thus, JSS can be a good source of starch in future and help in reducing waste by turning into beneficial product.