| dc.contributor.advisor | Dr. Maruf Ahmed | |
| dc.contributor.author | NOOR, FATEHATUN | |
| dc.date.accessioned | 2022-04-21T03:42:24Z | |
| dc.date.available | 2022-04-21T03:42:24Z | |
| dc.date.issued | 2013-06 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/338 | |
| dc.description | Jackfruit (Artocarpus heterophyllus) belongs to the family Moraceae and is widely
grown in Southeast Asia including Bangladesh, India and Thailand. It is the national fruit
of Bangladesh (Kirtikar et ail., 2003). In Bangladesh, the Jackfruit covered an area of
9236.44 hectares and its annual production was 974760 metric tons during the year 2008-
2009 (BBS, 2009). Various cultivars are grown in Bangladesh such as Khaja, Gala and
Durasha (Haque, 1993). Khaja is characterized by the bulb of hard and crispy, Gala is soft
and juicy and mostly melting bulb. On the other hand, Durasha is an intermediate between
Khaja and Gala. Normally Jackfruit are eaten as fresh or processed into jam, jellies juice,
beverage, squash and syrup. Usually Jackfruit seed is 2-3 cm in long, 1-2 cm in diameter
and each fruit contains 100 to 500 seeds. The seeds are eaten as cooked, roasted or fried
and its flour also used to prepare various baked products such as bread, cake and so on. | en_US |
| dc.description.abstract | The chemical, physico-chemical and functional properties of flour and starch from
three varieties of Jackfruit seed were analyzed in this study. Starch was isolated
using distilled water, alkaline and a-amylase enzyme. All varieties of Jackfruit seed
flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash
1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala
variety had highest amount of water soluble index, swelling water capacity and
water absorption index than Khaja and Durasha varieties. On the other hand,
isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to
1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher
protein content, yield, amylose and total starch than starch isolated with alkaline
and enzyme. However, purity was depend on the variety and extraction conditions.
Enzymatic method gave highest amount of water absorption index and water
soluble index as compared to distilled water and alkaline method. Results from this
study suggest that Jackfruit seed flour can be used as partial replacement of wheat
flour and good source of starch. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR | en_US |
| dc.subject | JACKFRUIT SEED | en_US |
| dc.subject | FOOD PROCESSING AND PRESERVATION | en_US |
| dc.subject | Sample collection | en_US |
| dc.subject | Chemical and reagents | en_US |
| dc.title | PHYSICOCHEMICAL PROPERTIES OF FLOUR AND STARCH FROM JACKFRUIT SEED | en_US |
| dc.type | Thesis | en_US |
