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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 °C 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.

Physicochemical and Morphological Properties of a Small Granule Legume Starch With Atypical Properties From Wild Mango (Cordyla africana L.) Seeds: A Comparison to Maize, Pea, and Kidney Bean Starch

“…These granules were clearly different from those of bean and pea (round to oval‐shaped), and maize (polygonal). Wild mango granules resembled those of cassava, jackfruit, tannia, and sago, which are cap‐shaped/truncated. Polarized optical microscopy revealed a strong birefringence pattern in wild mango starch granules (Figure a, bottom right), which indicated structural integrity of the amylopectin helices and suggests that the truncation of the granules is not a result of starch damage …”

Screening of polysaccharides from tamarind, fenugreek and jackfruit seeds as pharmaceutical excipients

“…JFSS is one of such plant-derived natural starches with potential applications as excipients in various pharmaceutical formulations isolated from raw seeds of jackfruit (Artocarpus heterophyllus Lam., family: Moraceae) [30,31] physicochemical properties of JFSS indicated several unique characteristics relating to acid stability and mechanical properties compared to common starches [32]. However the amylase content of JFSS (∼24-32%) is comparable with potato starch.…”

An Insight Analysis of Nano sized Powder of Jackfruit Seed

“……………………………...... (8) Where S is the specific surface area, Dp is the size of the particles, and ρ is the density of jackfruit seed powder [15]. Mathematically, SSA can be calculated using these formulas.…”