PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR
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Authors
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S. SUCHARITHA REDDY, G. NIRMALA DEVI*, K. LAKSHMI and K. BHAGYA LAKSHMI**
College of Community Science, Acharya N. G. Ranga Agricultural University, Guntur- 522 034
Keywords:
Jackfruit seed flour,, lye peeling, Physio-chemical, functional propertiesAbstract
Jackfruit seeds are under-utilized waste products in many tropical countries. The study was conducted in the Department of Food and Nutrition, College of Community Science, ANGRAU, Lam, Guntur in the year 2022 to document the physico-chemical and functional properties of jackfruit seed flour (JSF). The seeds were lye peeled, dried, and milled into flour. Physical characteristics of the seeds including linear dimensions namely length, breadth and thickness of seeds were recorded as 3.32± 0.44cm, 1.72±0.40cm and 1.61±0.26 cm, respectively. Geometric mean diameter was 2.03±0.34cm. Surface area, Sphericity, aspect ratio were estimated as 12.57cm2, 0.63, 57.04% respectively. Chemical characteristics such as total sugar and reducing sugar were estimated as 1.84% and 1.62 % respectively and soluble solids as 30.40Brix. Functional properties of jackfruit seed flour including water absorption capacity (184.27 ± 1.82 ml/100g), oil absorption capacity (87.65 ± 2.63ml/100g), bulk density (0.73 ± 0.11g/ml) and flour dispersibility (32± 0.95 %) were recorded for the JSF. The values for swelling power and solubility were 12.46 ± 0.80%and 1.46 ± 0.15%respectively. Jackfruit seed flour acquire good functional property and hence can be used for domestic, commercial, and industrial purposes.
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