PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF JACKFRUIT SEEDS STARCH (Artocarpus heterophyllus L.)
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no1E.345Keywords:
Amylose, solubility, swelling ability, jackfruit seed starch, tapioca starchAbstract
This study evaluates the physicochemical properties and functional characteristics of jackfruit seed starch (JS) to determine its potential as an alternative to common starches. The analysis results show that JS has an amylose and amylopectin content of 23.65% and 76.35%, respectively. According to Lideboom’s classification, JS falls into medium-sized starch granules (9.14 ± 3.21 µm). Scanning electron microscopy (SEM) reveals that the morphology of JS granules is similar to that of commercial cassava starch (SS). The FTIR spectrum of JS confirms the presence of characteristic functional groups of starch. The XRD pattern indicates that JS has an A-type crystalline structure with three main peaks at 2θ ≈ 15.1°, 17.0°, and 18.1°, along with a secondary reflection at 2θ ≈ 23.1°. JS exhibits a higher gelatinization temperature and a narrower gelatinization range than SS, indicating a more compact granule structure and a more uniform particle size distribution. As the temperature increases, the solubility and swelling power of JS also increase, while the viscosity after gelatinization tends to decrease. These findings suggest that jackfruit seed starch has the potential to serve as a viable alternative raw material for applications in the food and pharmaceutical industries.
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