LWT - Food Science and Technology 44 (2011) 1309e1313

Contents lists available at ScienceDirect

LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and

its application as a thickener and stabilizer in chilli sauce
Kategunya Rengsutthi, Sanguansri Charoenrein*
Faculty of Agro-Industry, Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

a r t i c l e i n f o a b s t r a c t

Article history: This study investigates the possible utilization of starch extracted from jackfruit seed waste from the
Received 2 April 2010 jackfruit frying industry. We first compared the physico-chemical properties of jackfruit seed starch
Received in revised form (JFSS) with cornstarch (CS) and potato starch (PS) and then compared JFSS with CS as a thickener and
16 December 2010
stabilizer in chilli sauce. JFSS had a higher amylose content and its granules were much smaller than CS
Accepted 20 December 2010
and PS granules; in addition, JFSS had a higher pasting temperature and final viscosity than CS and PS.
JFSS experienced lower breakdown than CS and PS pastes which indicates that JFSS paste is more
Keywords:
resistant to thermal and mechanical shear during cooking. The XRD patterns showed JFSS to be Type
Jackfruit seed starch
Pasting properties
A starch, similar to corn starch. JFSS is suitable as a thickener and stabilizer in chilli sauce because chilli
Stabilizer sauce with JFSS had the lowest serum separation and highest viscosity during storage compared with
Thickener control chilli sauce and sauce containing CS. In addition, sensory evaluation demonstrated that chilli
Chilli sauce sauce containing JFSS received the highest score in terms of color, mouth feel, homogeneity and overall
quality.
Ó 2011 Elsevier Ltd. All rights reserved.

1. Introduction
Jackfruit (Artocarpus heterophyllus) is widely grown in Southeast
Asia including Thailand. It is composed of multiple fruits and
composed of rind, edible bulbs of yellow flesh and seeds. The ripe
fruits are eaten as is or processed into snacks and canned products.
Seeds are enclosed in a white aril encircling a thin brown sper-
moderm which covers the fleshy white cotyledons. Mostly the
seeds are discarded, except sometimes they are boiled or roasted
for consumption. There were several studies on jackfruit seeds.
Bobbio, Dash, Bobbio and Rodrigues (1978) studied some physico-
chemical properties of JFSS. Kumar, Singh, Abidi, Upadhyay, and
Singh (1988) studied proximate composition of jackfruit seeds of
two local varieties i.e. Kathari and Bharat Baramasi. Tulyathan,
Tananuwong, Songjinda, and Jaiboon (2002) reported some phys-
ico-chemical and rheological properties of the flour and isolated
starch from a local jackfruit variety called Thong-Sud-Jai and its
partial replacement of wheat flour in white bread. Mukprasit and
Sajjaanantakul (2004) compared physico-chemical properties of
native of Jackfruit seed starch (JFSS), Jackfruit seed flour (JFSF) to
commercially modified cassava and waxy corn starch. Moreover,
some researches have also compared physico-chemical properties
* Corresponding author. Tel.: þ 66 2 562 5025; fax: þ66 2 562 5021.
E-mail address: fagisscr@ku.ac.th (S. Charoenrein).
of JFSS with starch from other fruit seeds (Oates & Powell, 1995;
Tongdang, 2008).
Variety of sauces, such as tomato, chilli, oyster, or white sauce
are used as seasoning to help enhance the taste of food. Chilli sauce
is popular in Thailand. In general, various characteristics which
contribute to the acceptance of a sauce are color, viscosity and
stability. The main problem associated with the quality of sauces is
the tendency for separation of solids and liquid phase during
storage. So, the manufacturers usually use native starch (i.e. corn
and rice starch), modified starch and hydrocolloids (i.e., gum, locust
bean gum) as thickeners and stabilizers of sauces.
In this experiment we compared physico-chemical properties of
JFSS with those of corn starch (CS) and potato starch (PS) which are
produced in low quantity in Thailand. Moreover, the possibility of
the application of JFSS as a thickener and stabilizer in chilli sauce
was investigated.
2. Materials and methods
2.1. Materials
The jackfruit seeds (‘Sri Bun Jong’ cultivar) were collected from
a jackfruit frying manufacture in Ratchaburi, Thailand. The seeds
were cleaned and washed three times with tap water. The seeds
were packed in plastic bags and stored in a freezer (
18  C). The

0023-6438/$ e see front matter Ó 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2010.12.019
1310 K. Rengsutthi, S. Charoenrein / LWT - Food Science and Technology 44 (2011) 1309e1313
commercial starches used in this study were corn starch (Friends
Corn Starch Co., Ltd., Bangkok, Thailand) and potato starch (Sing
Long Foodstuff Trading Co., Ltd, Singapore).
2.2. Flour preparation
Preparation of JFSF used a modified method of Tulyathan et al.
(2002) and Mukprasit and Sajjaanantakul (2004). The brown
spermoderm covering cotyledon was removed by soaking the
jackfruit seeds in solutions of sodium hydroxide (5g/100 ml) and
citric acid (5g/100 ml) each for 2 min and washed with water. The
cotyledon was used to prepare flour and starch. The seeds
were sliced (2 mm thickness) and tray dried at 45  C until the
moisture content was less than 13 g/100 g The dried jackfruit seed
pieces were grounded in a hammer mill and passed through a sieve
(0.18 mm mesh size). The flour was packed in a plastic bag and kept
at room temperature until further use.
2.3. Starch isolation
Isolation of JFSS from JFSF used a modified method of Bobbio,
Dash, Bobbio and Rodrigues (1978). Slurries of JFSF was prepared
in 0.05 mol equi/L sodium hydroxide solution and constantly stir-
red for 6 h. The slurries were centrifuged at 3,000  g for 20 min at
4  C. The supernatant was drained and the upper brown sediment
was scraped and followed by a second extraction with a 0.05 mol
equi/L sodium hydroxide solution. The remaining sediment was
mixed with distilled water and filtered by a sieve (0.075 mm mesh
size) to eliminate fibers. The filtrate was neutralized with 0.1 mol/L
hydrochloric acid to pH 7.0 and the slurries were centrifuged at
3,000g for 20 min at 4  C. The supernatant was drained and the
upper brown sediment was scraped and the remaining was washed
with distilled water for 3 times and centrifuged at 3,000  g for
20 min at 4  C. The starch cake was dried at 50  C for 12 h. The
starch was ground with a mortar and passed through a sieve
(0.15 mm mesh size). The starches were packed in a plastic bag and
kept at room temperature until further use.
2.4. Proximate analysis
All samples were analyzed for moisture, protein, lipid, ash, and
fiber content (AACC, 2000). Protein content was calculated from g/
100 g N6.25 while carbohydrate content was calculated from 100-
(g/100 g protein þ g/100 g lipid þ g/100 g ash þ g/100 g fiber). The
amylose content was determined using the modified method of
Gunaratne and Hoover (2002). Standard potato amylose (A0512)
and amylopectin) (A8515) (Sigma Chemical, St. Louis, MO, USA)
were used as references. Moisture content was determined five
times and average values were reported, and all other measure-
ments were done in duplicate.
2.5. Morphological characteristics of starch granules
Starch sample was mounted on a scanning electron microscopy
(SEM) stub with double sided adhesive tape and coated with gold.
Scanning electron micrographs were taken with a JEOL JSM-5600LV
microscope (JEOL, England). The accelerating voltage and the
magnification are shown on the micrographs. The average of
granule size was determined by measuring the length and width of
300 granules from SEM micrographs.
2.6. Pasting properties
A Rapid Visco Analyzer (RVA 3D, Newport Scientific Instruments
& Engineering, Australia) was used to study the pasting properties
of starch samples. The pasting viscosity profile was examined in
accordance with the AACC method (AACC, 2000). All measure-
ments were done in duplicate.
2.7. X-ray diffraction
The XRD pattern was established in accordance with the method
of Photiset and Charoenrein (2007). XRD analyses were performed
on starch samples containing 20 g/100 g H20 (wet basis) after water
sorption in a desiccator with a saturated K2SO4 solution. Diffraction
diagrams were obtained with an X-ray diffractometer (JEOL, JDX-
3530, Japan) with a Cu-Ka radiation and a Ni filter. The scanning
region of the diffraction angle (2ө) was from 5 to 40 and the
scintillation counter was operated under the following conditions:
30 kV, 40 mA, 1 /1 divergence slit/scattering slit, and 0.2 mm
receiving slit. The relative crystallinity (%) was calculated in
accordance with the method of Cheetam and Tao (1998).
2.8. Chilli sauce preparation
The steps for preparing chilli sauce at laboratory-scale were as
follows: the chilli were washed with tap water. The chilli and
pickling garlic were steamed for 30 min in boiling water. After the
chilli seeds were removed, the fusion was blended with vinegar for
homogeneity and sieved to remove any skin. Sugar, salt and starch
(JFSS, CS at 1 g/100 g) was added at 50  C. Pasteurization at 100  C
for 10 min, hot filling into bottles with screw caps and cooling at
room temperature followed. The chilli sauce was divided into two
lots for properties analysis. The first lot was not subjected to storage
test, whereas the second lot was storaged at 37  C for 4 weeks. Chilli
sauces with JFSS, CS and without starch (control) were analyzed for
pH, total soluble solid, consistency and serum separation.
2.9. pH and total soluble solid measurement
pH value and total soluble solid were measured with a pH meter
(pH meter 6173, Jenco, San Diego, USA) and a refractometer (Hand
refractometer, Atago N-2E, Atago, Japan) respectively. All
measurements were done in duplicate.
2.10. Consistency and serum separation
The consistency of the chilli sauce was tested in accordance to
the method of Sahin and Ozdemir (2004) with Bostwick con-
sistometer at a temperature of 25  C with a flow of chilli sauce of
30 s. Chilli sauce which flowed at a shorter distance resulted in high
viscosity and consistency. For measurement of serum separation,
the chilli sauce samples (100 ml) were filled in 100 ml cylinders,
sealed with parafilm and stored at 37  C for 4 weeks. Every week
the distance of serum separation (cm) on each cylinder was
measured (Robinson, Kimball, Ransford, Moyera, & Hand, 1956). All
measurements were done in duplicate.
2.11. Sensory evaluation
Sensory evaluation was based on taste, mouth feel, color,
homogeneity (smoothness and good blend) and overall quality.
Every attribute was assigned a suitable quantity on the nine-point
hedonic scale from one (dislike extremely) to nine (like extremely)
by thirty (20 female and 10 male, 19e50 years old) untrained
panelists.
 K. Rengsutthi, S. Charoenrein / LWT - Food Science and Technology 44 (2011) 1309e1313 1311

Table 1 Table 2
Composition (g/100 g db) of JFSS compared with CS and PS. Pasting properties of JFSS compared with CS and PS.

Composition Samples RVA parameters Samples

JFSS CS PS JFSS CS PS
Moisture 9.59  0.10c 11.74  0.14b 15.54  0.08a Peak time (min) 5.37  0.05a 5.00  0.00b 2.97  0.05c
Protein 0.09  0.03a 0.22  0.00a 0.12  0.07a Pasting temperature ( C) 81.58  1.24a 77.60  0.00b 69.43  0.04c
Lipid 0.03  0.01a 0.02  0.01a 0.02  0.01a Peak viscosity (RVU) 255.58  0.24b 223.88  5.83c 831.05  14.67a
Ash 0.04  0.04b 0.08  0.00b 0.27  0.00a Though (RVU) 215.92  1.89a 157.63  0.89b 135.75  6.01c
Fiber 0.19  0.00a 0.16  0.10a 0.13  0.09a Breakdown (RVU) 39.67  1.65c 66.25  4.95b 695.30  8.66a
Carbohydrate 99.65  0.01a 99.52  0.10a 99.46  0.09a Final viscosity (RVU) 364.13  1.47a 228.88  8.42c 335.30  8.31b
Amylose 32.14  2.84a 24.30  1.10b 28.08  0.30 ab Setback (RVU) 148.21  3.36b 71.25  7.54c 199.55  2.30a

n ¼ 5 (moisture), n ¼ 2 (protein, lipid, ash, fiber and amylose). Mean values  standard deviation (n ¼ 2).
Mean values  standard deviation. Values with different superscripts within the same row are significantly different
Values with different superscripts within the same row are significantly different (p  0.05).
(p  0.05).

the CS granules were polygonal, irregular in shape and exhibited

2.12. Statistical analysis
Physico-chemical properties of the starches were compared
with a complete randomize design (CRD), whereas the analysis of
the chilli sauce properties used a randomized complete block
design (RCBD). The difference in means was determined by Dun-
can’s New Multiple’s Range test. The data was analyzed with SPSS
15.0 for Windows.
rough surfaces or pores, while granules of PS were large in size,
oval, elongated and with smooth surfaces (Fig. 1), similar to Sujka
and Jamraz (2009). The average granule sizes of JFSS, CS and PS
were 10.0, 13.7 and 30.5 mm, respectively. Bobbio, Dash, Bobbio and
Rodrigues (1978) reported that JFSS are rounded or bell- shaped,
ranging in size from 7 to 11 mm. Granule size of CS (13.9 mm) and PS
(32.4e42.0 mm) were reported (Chang, Lin, & Chang, 2006; Singh
et al., 2004) which were comparable to our results.

3. Result and discussion 3.3. Pasting properties

3.1. Proximate analysis
The yield of JFSS from Jackfruit seed was 10.55 g/100 g (wet
basis) and 26.13 g/100 g (dry basis). The proximate composition of
all samples are shown in Table 1. The moisture content of JFSS was
less than those of CS and PS (p  0.05). JFSS had the least protein
and ash content when compared with commercial CS and PS.
While, the lipid, fiber and carbohydrate contents of JFSS were
higher than those of CS and PS, the divergencies were not signifi-
cantly (p > 0.05). Amylose content of JFSS was higher than that of
CS and PS (32.14, 24.30 and 28.08 g/100 g respectively). The values
were close to those reported i.e 32.05 g/100 g for JFSS (Tulyathan
et al., 2002), 22.20 g/100 g for CS (Singh, Chawla, & Singh, 2004)
and 19.15e28.24 g/100 g for PS (Kaur, Singh, Ezekiel, & Guraya,
2007). The different chemical composition of all samples may be
due to the extraction method of the starch and botanical properties.
3.2. Morphological characteristics of starch granules
Scanning electron microscopy image of JFSS granules revealed
varied round to bell shapes with smooth surface. On the other hand,
The pasting properties of samples were studied by means of RVA
(Table 2). The RVA parameters of all samples were significantly
different (p  0.05). The pasting temperature of JFSS was higher
than those of CS and PS (81.58, 77.60 and 69.43  C, respectively).
Because of high amylose content, JFSS had lower swelling proper-
ties, and therefore exhibited higher pasting temperature than CS
and PS. PS had the highest peak viscosity of 831.05 RVU, followed by
JFSS and CS. A lower breakdown for JFSS than CS and PS (39.67,
66.25 and 695.30 RVU, respectively) suggests that JFSS was more
resistant to heat and mechanical shear and hence less prone to loss
viscosity upon holding and shearing. Mukprasit and Sajjaanantakul
(2004) also reported that the breakdown viscosity of JFSS was
lower than that of commercial starch (Novation 2300 and Purity 4).
The final viscosity indicated the re-association of the amylose
molecules during the cooling period after gelatinization and
a formation of a gel network. JFSS had higher final viscosity than CS
and PS (364.13, 228.88 and 335.30 RVU, respectively). The amylose
content of JFSS > PS > CS, which related to final viscosity. Setback is
defined as the degree of re-association between the starch mole-
cules involving amylose (Charles, 2004). The highest setback was
recorded for PS and the setback of JFSS was higher than that of CS.

Fig. 1. Scanning electron micrographs of (a) Jackfruit seed starch (b) corn starch (c) potato starch (1,000x, Bar ¼ 10 mm).
1312 K. Rengsutthi, S. Charoenrein / LWT - Food Science and Technology 44 (2011) 1309e1313

Table 4
Consistency of chlli sauce before and after 4 weeks of storage.

Samples Consistency (cm/30 s)

Before After
Chilli sauce without starch 19.10  0.16aA 21.07  0.01aA
Chilli sauce with JFSS 12.94  0.95cB 12.99  0.59cB
Chilli sauce with CS 15.23  0.02bC 15.43  1.04bC

Mean values  standard deviation (n ¼ 2).

Values with different capital letters within the same row are significantly different
(p  0.05).
Values with different small letters within the same column are significantly
different (p  0.05).

The X-Ray diffraction patterns of JFSS were also similar to those CS

which belong to the A type starch. In general, CS is used as
a thickener and stabilizer in several sauces. So we attempted to use
JFSS as a thickener and stabilizer in chilli sauce which is one of the
Fig. 2. X-ray diffraction of Jackfruit seed starch compared with corn starch and potato
most popular sauces in Thailand.
starch. Relative crystallinity (%) of Jackfruit seed starch, corn starch and potato starch
were 28.42, 31.64 and 28.14% respectively.
3.5. The pH and total soluble solids of chilli sauce

The probable reason is the larger granule diameter of PS that

increases the fragility of the granule in the shear field and subse-
quent disintegration which facilitates the release of amylose chains
and their re-association. This experiment revealed that the factors
which influenced the pasting properties were amylose content,
granular properties and botanical starch.
3.4. X-ray diffraction
The XRD was used to reveal the presence and characteristics of
crystalline structures of starch granules (Sarko & Wu, 1978). The
XRD pattern of starch samples are shown in Fig. 2. JFSS and CS
exhibited similar XRD patterns, however dissimilar to those of PS.
The XRD pattern of JFSS and CS exhibit the typical A type with
appearance of peaks of 2Ө at 15 , 17, 17.9 and 23 . Tulyathan et al.
(2002) also reported that JFSS showed an A-typed X-ray powder
diffraction pattern. Conversely, starch from tuber (potato starch)
shows the typical B type X-ray pattern (Zobel, 1988) with peaks that
are both broad and weak and with two main reflections centred at
5.5 and 17.2 2Ө angles. The degree of crystallinity revealed higher
levels in corn starch than in both JFSS and PS (31.64, 28.42 and
28.14% respectively) which indicates a strong crystallinity of the
granule.
Comparative properties of JFSS with CS and PS revealed that the
physico-chemical properties such as chemical composition, gran-
ules size and pasting properties of JFSS were similar to those of CS.
All chilli sauces had pH levels ranging between 3.58e3.61 (Table
3), and thus the results were not significantly different (p > 0.05).
Chilli sauce is classified as a high acid food item. For the storage
study, chilli sauce was stored at 37  C for 4 weeks and the results
showed a decrease in pH levels in all chilli sauce samples. The
comparison of each sample before and after storage revealed that
the pH values were not significantly different (p > 0.05). Garcia-
Alonso et al. (2009) studied the changes in pH and titratable
acidity of tomato juice and found that both pH and titratable acidity
did not significantly change throughout the storage trial of 12
months. The total soluble solids of all chilli sauces determined with
a refractometer (Table 3) were not significantly different (p  0.05).
The total soluble solid of chilli sauce before and after storage were
also not significantly different (p > 0.05).
3.6. The consistency and serum separation of chilli sauce
The consistency of chilli sauce samples as measured by Bostwick
consistometer are shown in Table 4. The consistency of all chilli
sauces were significantly different (p  0.05). Chilli sauce with JFSS
had higher consistency than chilli sauce with CS and control (12.94,
15.23 and 19.10 cm/30 s, respectively). Consistency of before and
after storage for each sample were not significantly different
(p > 0.05).

Table 3
pH and total soluble solid of chlli sauce before and after 4 weeks of storage.

Samples pH Total soluble solids ( Brix)

Before After Before After

Chilli Chilli 3.59  0.03aA 3.49  0.13aA 23.05  0.07aA 22.80  0.28bA
sauce
without
starch
Chilli sauce 3.61  0.05aB 3.46  0.18aB 23.00  0.28aB 23.23  0.39abB
with JFSS
Chilli sauce 3.58  0.02aC 3.46  0.18aC 23.10  0.28aC 23.65  0.21aC
with CS

Mean values  standard deviation (n ¼ 2).

Values with different capital letters within the same row are significantly different
(p  0.05). Fig. 3. Serum separation data of chilli sauce at 37  C for 4 weeks. Chilli sauces with
Values with different small letters within the same column are significantly no starch, Jackfruit seed starch and corn starch.
different (p  0.05).
 K. Rengsutthi, S. Charoenrein / LWT - Food Science and Technology 44 (2011) 1309e1313
Fig. 4. Serum separation of chilli sauce in cylinders after storage at 37  C for 4 weeks.
Control was chilli sauce without starch, JFSS and CS were chilli sauce with jackfruit
seed starch and corn starch respectively.
The serum separation (syneresis) indicated the inability of chilli
sauce to hold water during storage (Figs. 3 and 4). In this experi-
ment revealed that addition of starch (JFSS and CS by 1 g/100 g) led
to a decrease in the serum separation in chilli sauce. The serum
separation in chilli sauce increased with the extension of storage
duration of up to 4 weeks at 37  C as shown in Fig. 3. After the first
week, chilli sauce with JFSS exhibited no serum separation while
control and chilli sauce with CS showed evidence of serum sepa-
ration. The level of serum separation during storage for 4 weeks
was as follows: control > chilli sauce with CS > chilli sauce with
JFSS. RVA pasting properties of JFSS showed a lower breakdown
than that of CS which indicates that JFSS was more resistant to heat
and mechanical shear, and less prone to loss viscosity upon holding.
The serum separation of chilli sauce samples during storage for
four weeks was shown in Fig. 4. The results indicated that chilli
sauce with JFSS had lower levels of serum separation than other
chilli sauces. High consistency and low serum separation of chilli
sauce with JFSS suggests that JFSS is a better stabilizer than CS in
high acid foods.
3.7. Sensory evaluation
The sensory analysis was performed by thirty non-trained
panelists. Each chilli sauce was evaluated for color, mouth feel,
homogeneity (smoothness and good blend), taste and overall
quality, as summarized in Fig. 5. Chilli sauce with JFSS obtained the
highest preference scores in all attributes. The sensory scores of chilli
sauce with JFSS and CS were not significantly different (p > 0.05).
Hence JFSS can be applied as a substitute for CS in chilli sauce.
Fig. 5. Sensory evaluation of chilli sauce (hedonic scale 1 to 9 point, n ¼ 30). Chilli
sausce with ¼ with no starch, ¼ Jackfruit seed starch, ¼ corn starch.
1313
4. Conclusion
This study has shown that the physico-chemical properties of
JFSS are more comparable to those of CS than those of PS. JFSS
exhibited a similar in pasting profile and belongs to the A type
starch as CS. Utilization of JFSS as a thickener and stabilizer in chilli
sauce was successfully studied. Chilli sauces with JFSS, CS and
without starch were compared before and after storage. Chilli sauce
with JFSS had the best consistency and the lowest serum separation
during storage. This research shows that JFSS can be a useful
stabilizer in a high acid sauce. Further work on JFSS with different
cultivars should be conducted to find the best cultivar.
Acknowledgments
We gratefully acknowledge the Kasetsart University Research
and Development Institute (KURDI) grant under the utilization of
waste from small scale Agro-Industry project.
References
AACC. (2000). Approved Methods. The American association of Cereal Chemists.
Method 44-15A, 46-12, 30e25 and 08-01. (St Paul, MN, USA).
Bobbio, F. O., EI-Dash, A. A., Bobbio, P. A., & Rodrigues, L. R. (1978). Isolation and
characterization of the physio-chemiscal properties of the starch of jackfruit
seeds (Artocarpus heterophyllus). Cereal Chemistry, 55, 505e511.
Chang, Y. H., Lin, J. H., & Chang, S. Y. (2006). Physicochemical properties of waxy and
normal corn starches treated in different anhydrous alcohols with hydrochloric
acid. Food Hydrocolloids, 20, 332e339.
Charles, A. L. (2004). Some physical and chemical properties of starchisolates of
Cassava genotypes. Starch/Stärke, 56, 413e418.
Cheetam, N. W. H., & Tao, L. (1998). Variation in crystalline type with amylose
content in maize starch granules: an X-rat powder diffraction study. Carbohy-
drate Polymers, 36, 277e284.
Garcia-Alonso, F. J., Bravo, S., Gasas, J., Perez-Conesa, D., Jacob, K., & Periago, M. J.
(2009). Changes in antioxidant compounds during the shelf life of commercial
tomato juices in different packaging materials. Journal of Agricultural and Food
Chemistry, 57, 6815e6822.
Gunaratne, A., & Hoover, R. (2002). Effect of heat-moisture treatment on the
structure and physicochemical properties of tuber and root starches. Carbohy-
drate Polymers, 49, 425e437.
Kaur, A., Singh, N., Ezekiel, R., & Guraya, H. S. (2007). Physicochemical, thermal and
pasting properties of starches separated from different potato cultivar grown at
different locations. Food Chemistry, 10, 643e651.
Kumar, S., Singh, A. B., Abidi, A. B., Upadhyay, R. G., & Singh, A. (1988). Proximate
composition of jack fruit seeds. Journal of Food Science and Technology, 25,
308e309.
Mukprasit, A., & Sajjaanantakul, K. (2004). Physico-chemical properties of flour and
starch from jackfruit seeds (Artarpus heterophyllus Lam.) compared with
modified starches. International Journal of Food Science & Technology, 39,
271e276.
Oates, C. G., & Powell, A. D. (1995). Bioavailability of carbohydrate material stored in
tropical fruit seeds. Food Chemistry, 56, 405e414.
Photiset, S., & Charoenrein, S. (2007). Morphology and physicochemical changes in
rice flour during rice paper production. Food Research International, 40,
266e272.
Robinson, W. B., Kimball, L. B., Ransford, J. R., Moyera, J. C., & Hand, D. B. (1956).
Factors Influencing the degree of settling in tomato juice. Food Technology, 10(2),
10e112.
Sahin, H., & Ozdemir, F. (2004). Effect of some hydrocolloids on the rheological
properties of different formulated ketchups. Food Hydrocolloids, 18, 1015e1022.
Sarko, A., & Wu, H. C. H. (1978). The crystal structures of A-, B- and C-polymorphs of
amylose and starch. Starch/Stärke, 30, 73e78.
Singh, N., Chawla, D., & Singh, J. (2004). Influence of acetic anhydride on physico-
chemical, morphological and thermal properties of corn and potato starch. Food
Chemistry, 86, 601e608.
Sujka, M., & Jamraz, J. (2009). a-Amylolysis of native potato and corn starches e
SEM, AFM, nitrogen and iodine sorption investigations. LWT-Food Science and
Technology, 42, 1219e1224.
Tongdang, T. (2008). Some properties of starch extracted from three thai aromatic
fruit seeds. Starch/Stärke, 60, 199e207.
Tulyathan, V., Tananuwong, K., Songjinda, P., & Jaiboon, N. (2002). Some physico-
chemical properties of jackfruit (Artocarpus heterophyllus Lam) seed flour and
starch. Science Asia, 28, 37e41.
Zobel, H. F. (1988). Starch crystal transformations and their industrial importance.
Starch/Stärke, 40, 1e7.