Physicochemical Properties of flour and isolated starch from Jackfruit seeds (Artocarpus Heterophyllus lam)

A B S T R A C T Jackfruit (Artocarpus heterophyllus Lam.) is one the most significant evergreen trees grown in Asia. The objective of this study was to compare physicochemical properties of jackfruit seed flour and starch, starch was isolated from jackfruit seeds and purified. The jackfruit seed flour and starch were subjected to checkout the parameters like organoleptic characteristics, chemical analysis, limit test physico-chemical analysis and micromeritic properties. The chemical composition of seed flour was carbohydrates, polysaccharides, proteins, steroids and amyloses and content of jackfruit seed starch was carbohydrates, polysaccharides and amyloses. Limit test for chlorides, iron and sulphates was passing. The moisture content of starch was more than that of flours. The pH of starch was shows 6.51 and pH of flour was 6.78. The starch was characterized by using scanning electron microscopy method. The shape of the starch was found to be smooth and o spherical shaped and size of starch was 6.2mm. Gelatinization and pasting characteristics of starch shows at 65-70 C. Swelling index was 5.96 and 8.03 (g/g) for seed flour and purified starch respectively. Microbial growth was absent in seeds flour and isolated jackfruit starch respectively. Micromeritic properties of seeds flour and isolated jackfruit starch showed good.