Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour. Issue 2 (20th December 2020)

• Record Type: Journal Article
• Authors: Kushwaha, Radha; Fatima, Neha Taslim; Singh, Monika; Singh, Vinti; Kaur, Seeratpreet; Puranik, Vinita; Kumar, Rajendra; Kaur, Devinder
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 2(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-12-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15146
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Jackfruit is a lesser‐known and underutilized crop with the potential to be used as human food. The aim of this study was to evaluate the effect of ripening stages on the physicochemical, carbohydrate content, and antioxidant properties of jackfruit seed flour using multivariate data analysis. Maturity of fruit decreases protein (18.56% to 12.15%) and ash content (3.80% to 2.63%), while dietary fiber, starch, and functional properties increase with maturity. Jackfruit seed flour contains inositol, sorbitol, glucose, fructose, sucrose, maltose, and raffinose and among them, glucose, fructose, raffinose, etc. increased with progression in maturity except for sucrose and maltose. The principal component analysis was done in four cultivars and their maturity stages in various aspects like physicochemical, functional properties, and antioxidant activities to investigate the similarities and differences among cultivars and maturity stages. Results of the present study showed that flour can be useful for the production of value‐added food products. Practical applications: The present study also reveals that jackfruit seed flour has great potential in new food formulation along with wheat flour. The utilization of the jackfruit seeds for the production of flour could provide extra income and, at the same time, help to minimize waste disposal problems. The high water absorption and swelling capacity suggest that jackfruit seed flour (JSF) could be useful in food systems where swelling and high consistency is required, for example, it could be used for the value addition of bakery and confectionery products with improved nutritional and sensorial quality.