2014
DOI: 10.1016/j.foodchem.2013.08.003
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Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch

Abstract: Starches used in food industry are extracted from roots, tubers and cereals. Seeds of jackfruit are abundant and contain high amounts of starch. They are discarded during the fruit processing or consumption and can be an alternative source of starch. The starch was extract from the jackfruit seeds and characterised to chemical, morphological and functional properties. Soft and hard jackfruit seeds showed starch content of 92.8% and 94.5%, respectively. Starch granules showed round and bell shape and some irreg… Show more

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Cited by 168 publications
(137 citation statements)
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“…2, indicates an A-type crystallinity pattern with three main peaks around the diffraction angles of 14.8°, 17.2°, and 23.1°at 2θ. These results are in accordance with those previously described for starch obtained from acorn seeds [33] , soft jackfruit seeds [19] , and avocado seeds [35] . The acetylated avocado seed starch exhibited a profile similar to that of the native form but with a new peak at approximately 5.6°, suggesting a C-type pattern.…”
Section: Morphological Characterization Of Avocado Seed Starch Granulessupporting
confidence: 93%
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“…2, indicates an A-type crystallinity pattern with three main peaks around the diffraction angles of 14.8°, 17.2°, and 23.1°at 2θ. These results are in accordance with those previously described for starch obtained from acorn seeds [33] , soft jackfruit seeds [19] , and avocado seeds [35] . The acetylated avocado seed starch exhibited a profile similar to that of the native form but with a new peak at approximately 5.6°, suggesting a C-type pattern.…”
Section: Morphological Characterization Of Avocado Seed Starch Granulessupporting
confidence: 93%
“…Starch was extracted from the avocado seeds as previously described [19] . The seeds were peeled, cut into eight pieces, and immersed in a sodium metabisulphite solution (0.2%) for 24 h. The raw material mixed with sodium metabisulphite was ground in a regular blender at low speed for 30 min.…”
Section: Extraction Of Starch From Avocado Seedsmentioning
confidence: 99%
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