The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology

Abstract To investigate the digestion mechanisms of EJFSS, the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from native and extruded JFSS were studied. The SDS + RS and RS fractions in both native JFSS and that treated by IECT exhibited higher gelatinization temperatures, relative crystallinity and short-range molecular order, but lower gelatinization enthalpy (ΔH), than the control. Compared to the native JFSS, the ΔH, relative crystallinity and molecular order of JFSS subjected to IECT were significantly decreased (P