Abstract
Jackfruit (Artocarpus heterophyllus L.) is one of the largest edible fruits weighing up to 25kg. Jackfruit kernels contain more than 55% starch which is composed of about 22%–38% amylose and the remaining part is amylopectin. The starch isolated from the jackfruit kernel has a high gelatinization temperature, gelatinization enthalpy, low digestibility, and breakdown viscosity. These properties of jackfruit kernel starch make it function as a thickening agent and stabilizer that requires low paste viscosity like chili sauce, as a filling in candies, or other sweets, and can also be used as a shelling material for flavor microcapsules. However, the native starch of jackfruit kernel owing to its higher crystallinity, more amylose content, and other undesired characteristics, has certain limitations, which could be overcome by its structural modification. The jackfruit kernel starch could be modified by physical, chemical, and enzymatic methods to improve its techno-functional characteristics.
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