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Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed

Received: 5 April 2014     Accepted: 17 July 2014     Published: 20 August 2014
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Abstract

The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI 10.11648/j.ijnfs.20140304.27
Page(s) 347-354
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Jackfruit Seed, Starch, Alkaline, α-amylase enzyme, Amylose

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Cite This Article
  • APA Style

    Fateatun Noor, Md. Jiaur Rahman, Md. Sultan Mahomud, Mst. Sorifa Akter, Md. Aminul Islam Talukder, et al. (2014). Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed. International Journal of Nutrition and Food Sciences, 3(4), 347-354. https://doi.org/10.11648/j.ijnfs.20140304.27

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    ACS Style

    Fateatun Noor; Md. Jiaur Rahman; Md. Sultan Mahomud; Mst. Sorifa Akter; Md. Aminul Islam Talukder, et al. Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed. Int. J. Nutr. Food Sci. 2014, 3(4), 347-354. doi: 10.11648/j.ijnfs.20140304.27

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    AMA Style

    Fateatun Noor, Md. Jiaur Rahman, Md. Sultan Mahomud, Mst. Sorifa Akter, Md. Aminul Islam Talukder, et al. Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed. Int J Nutr Food Sci. 2014;3(4):347-354. doi: 10.11648/j.ijnfs.20140304.27

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  • @article{10.11648/j.ijnfs.20140304.27,
      author = {Fateatun Noor and Md. Jiaur Rahman and Md. Sultan Mahomud and Mst. Sorifa Akter and Md. Aminul Islam Talukder and Maruf Ahmed},
      title = {Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {4},
      pages = {347-354},
      doi = {10.11648/j.ijnfs.20140304.27},
      url = {https://doi.org/10.11648/j.ijnfs.20140304.27},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.27},
      abstract = {The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed
    AU  - Fateatun Noor
    AU  - Md. Jiaur Rahman
    AU  - Md. Sultan Mahomud
    AU  - Mst. Sorifa Akter
    AU  - Md. Aminul Islam Talukder
    AU  - Maruf Ahmed
    Y1  - 2014/08/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140304.27
    DO  - 10.11648/j.ijnfs.20140304.27
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 347
    EP  - 354
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140304.27
    AB  - The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.
    VL  - 3
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Engineering & Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Science and Technology, State University of Bangladesh, Dhaka, Bangladesh

  • Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

  • Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

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