Physico-chemical evaluation of jackfruit seed starch and its application in cupcake

• Published in: IOP conference series. Materials Science and Engineering Vol. 991; no. 1; pp. 12031 - 12039
• Main Authors: Khang, V C, Thanh, V T, Nhan, N P T, Yen Nhi, T T, Nguyen, D T, Luu, T T, Quoc, N T
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.12.2020
• Subjects: Biological properties; Carbohydrates; Cassava; Chemical properties; Cosmetics; Food; Jackfruit; Nutrition; Particle size distribution; Physiochemistry; Seeds; Starches; Tapioca
• ISSN: 1757-8981; 1757-899X
• DOI: 10.1088/1757-899X/991/1/012031

Human widely uses starch as a rich carbohydrate source and inexpensive. They are used in many fields such as food, cosmetics, medicine due to the diverse structure and functionality of starch. Corn and tapioca starch are widely used and available in the market. Meanwhile, jackfruit starch is a new starch and people are concerned because they can bring economic benefits for manufacturers as well as their physical and chemical properties. The purpose of this study is therefore to evaluate the physicochemical properties of starch from jackfruit seeds, corn starch and cassava starch to select appropriate starch and apply jackfruit seed starch in food. Jackfruit starch was extracted from jackfruit seeds by alkaline steeping extraction method. Corn starch and tapioca starch were bought in the market. Some biological and physiochemical properties of starch seed from jackfruit such as nutrition, morphology, particle size distribution, viscosity, XRD and FTIR were approximately similar with tapioca and corn starch. The obtained results showed that jackfruit seed starch could be a potential alternative to the conventional starches. Moreover, can replace 15% of wheat flour into jackfruit seed starch in the process of cupcake. These result will generalize the characteristics of type of starches so that it can be applied to each specific process.