Bhattacharjya, B. and Dutta, H. and Patwari, K. and Mahanta, C.L. (2015) Properties of annealed jackfruit (Artocarpus heterophyllus Lam.) seed starch. Acta Alimentaria, 44 (4). pp. 501-510. ISSN 0139-3006
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Abstract
Jackfruit seed starch was annealed by single stage and double stage processes and characterised for changes in properties. Single-stage annealing gave higher crystalline order than double-stage annealed starch. No major change in the granular morphology was observed. Annealing resulted in notably altered pasting properties. Increased peak viscosity was indicative of molecular rigidity developed in the granules due to annealing. The increased thermal stability in DSC and specific peak sharpening in the XRD patterns of single-stage annealed starches indicated development of ‘site specific’ crystallinity. The new crystallites formed during the first stage of double-stage annealing were heat labile as crystallinity lowered after the second stage. Single stage annealed jackfruit seed starch can be used for noodle making.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 13 Jun 2016 06:51 |
| Last Modified: | 31 Dec 2016 00:15 |
| URI: | http://real.mtak.hu/id/eprint/36184 |
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