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Volume 3, Issue 4, July 2014, Page: 347-354
Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed
Fateatun Noor, Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Md. Jiaur Rahman, Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Md. Sultan Mahomud, Department of Food Engineering & Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Mst. Sorifa Akter, Department of Food Science and Technology, State University of Bangladesh, Dhaka, Bangladesh
Md. Aminul Islam Talukder, Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Maruf Ahmed, Department of Food Processing & Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Received: Apr. 5, 2014;       Accepted: Jul. 17, 2014;       Published: Aug. 20, 2014
DOI: 10.11648/j.ijnfs.20140304.27      View  4217      Downloads  928
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.
Keywords
Jackfruit Seed, Starch, Alkaline, α-amylase enzyme, Amylose
To cite this article
Fateatun Noor, Md. Jiaur Rahman, Md. Sultan Mahomud, Mst. Sorifa Akter, Md. Aminul Islam Talukder, Maruf Ahmed, Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed, International Journal of Nutrition and Food Sciences. Vol. 3, No. 4, 2014, pp. 347-354. doi: 10.11648/j.ijnfs.20140304.27
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