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Title: Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches
Authors: Wong, Kai Ting
Poh, Glenna Yu Ya
Goh, Kelvin Kim Tha
Wee, May Sui Mei
Jeyakumar Henry, C. 
Keywords: Artocarpus heterophyllus
Jackfruit seed
Issue Date: 1-Jan-2021
Publisher: Bellwether Publishing, Ltd.
Citation: Wong, Kai Ting, Poh, Glenna Yu Ya, Goh, Kelvin Kim Tha, Wee, May Sui Mei, Jeyakumar Henry, C. (2021-01-01). Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches. International Journal of Food Properties 24 (1) : 364-379. ScholarBank@NUS Repository.
Rights: Attribution 4.0 International
Abstract: 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 ?m) was comparable to RS (9.7 ?m), and both starches had A-type crystallinity. In contrast, PS had larger granules (43.4 ?m) 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. © 2021, Published with license by Taylor & Francis Group, LLC. © 2021 Kai Ting Wong, Glenna Yu Ya Poh, Kelvin Kim Tha Goh, May Sui Mei Wee and Christiani Jeyakumar Henry.
Source Title: International Journal of Food Properties
ISSN: 1094-2912
DOI: 10.1080/10942912.2021.1885439
Rights: Attribution 4.0 International
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