Description
Heat‑treated jackfruit fiber forms a hydrated pectin‑hemicellulose gel that can scaffold plant‑based protein matrices.
Technical
During heating, pectin transitions from a soluble polysaccharide to a cross‑linked gel network as hydrogen bonds are disrupted and water acts as a plasticizer. Concurrently, hemicellulose partially solubilizes and cellulose begins to depolymerize, increasing water retention and softening the fiber matrix. Calcium ions (1–2 % w/w CaCl₂) further cross‑link pectin, enhancing gel firmness and mechanical stability.
Science
Primary Reaction
thermal gelatinization of pectin and hemicellulose with partial hydrolysis of cellulose
Sensory Profile
Aroma ()
Wine Analogy
Similar mouthfeel to young Pinot Noir with its soft tannins
Coffee Analogy
Texture resembles cold brew coffee's silky body