Some Properties of Starch Extracted from Three Thai Aromatic Fruit Seeds
Taewee Tongdang
Starch - Stärke
Abstract
Abstract Starches extracted from three Thai aromatic fruit seed, chempedak ( Artocarpus integer ), jackfruit ( Artocarpus heterophyllus L.), and durian ( Durio zibethinus L ./ Murr) – with mung bean starch for comparison – were investigated for chemical compositions, amylose content, resistant starch content, granule morphology and size distribution, crystalline pattern, swelling power and solubility, pasting and thermal properties. The extracted starches were of very high purity. The fruit seed starches had lower amylose contents and much smaller granule size than mung bean starch and hence lower pasting viscosities. Chempedak and jackfruit seed starches were very similar in swelling power, solubility, gelatinization temperature and enthalpy, while the properties of durian seed starch were close to those of mung bean starch. The information obtained in this work could be very useful for food, pharmaceutical and cosmetics applications. Further study on other functional and molecular properties should be considered.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
chempedak and jackfruit seed starches are similar in swelling power, solubility, gelatinization temperature, and enthalpy
“Chempedak and jackfruit seed starches were very similar in swelling power, solubility, gelatinization temperature and enthalpy.”
durian seed starch is close to mung bean starch
“while the properties of durian seed starch were close to those of mung bean starch.”
fruit seed starches (chempedak, jackfruit, durian) have lower amylose content and smaller granule size
“The fruit seed starches had lower amylose contents and much smaller granule size than mung bean starch and hence lower pasting viscosities.”