NDLI: Some Physicochemical Properties of Jackfruit (Artocarpus heterophyllus Lam) Seed Flour and Starch

Content Provider	Semantic Scholar
Author	Tulyathan, Vanna Tananuwong, Kanitha Songjinda, Prapa Jaiboon, Nongnuj
Copyright Year	2002
Abstract	Some physicochemical and rheological properties of jackfruit seed flour and starch, isolated from the flour were investigated. The flour had good capacities for water absorption (205%) and oil absorption (93%). Substitution of wheat flour with the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of the mixed dough. The Brabender amylogram (6% concentration, db) of seed starch showed that its pasting temperature was 81 °C and its viscosity was moderate, remained constant during a heating cycle and retrograded slightly on cooling. The starch showed an A-typed X-ray powder diffraction pattern.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://scienceasia.tiac.or.th/PDF/vol28/v28_037_041.pdf
Alternate Webpage(s)	http://scienceasia.org/2002.28.n1/v28_037_041.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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