1Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist Ratnagiri, Maharashtra State, India
2Department of Post-Harvest Engineering, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha. Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India
*Corresponding author: swami_shrikant1975@yahoo.co.in
Online published on 8 March, 2024.
Starches are used in food industry are extracted from roots, tubers and cereals. Jackfruit (Artocarpus heterophyllus Lam) is one of the most popular tropical fruits growing in Asia. The objective of this work is to study physicochemical properties of jackfruit seeds starch. Physicochemical properties of jackfruit seeds starch such as Ash content, pH, Moisture content, Gelatinization temperature, Water absorption capacity, Bulk density, Particle size, Swelling volume, Swelling power and Solubility were investigated. Starch granules showed round and bell shape and some irregular cuts on their surface similar to cereals starches. The jackfruit seeds starch contains average values of ash content, pH, bulk density, particle size, moisture content, gelatinization temperature, water absorption capacity, swelling volume, swelling power and solubility were 0.58±0.05 %, 4.97±0.59, 0.504±0.05 g/cc, 7.25±3.33 μm, 7.94±0.01 %, 74.00±3.54 °C, 1.184±0.08 g/g, 1.53±0.22 ml, 8.21±0.73 g/g and 1.712±0.50 % respectively.
Jackfruit, Ash, Seeds, Swelling volume, Swelling power, Solubility
