Abstract
The objective of this study was the production of flour from germinated jackfruit seeds. The seeds were germinated and dried at temperatures of 55, 65 and 75 °C under air drying speed of 1.0 and 1.3 m s-1. Afterward, the seeds were grounded in order to obtain the flour and characterized for chemical, physical and technological properties. It was observed that the germination increased the moisture content, proteins, and fibers; decreased the content of lipids, reducing sugars, tannins and phenolic compounds of the seeds. After dried, the flour moisture content decreased and the proteins and reducing sugars were concentrated. The flours showed good results for solubility, water, oil absorption capacity, and emulsifying properties. The moisture adsorption isotherms of the flours were classified as Type II and the GAB model was the best fit to the experimental data.
Highlights
Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit widely consumed in countries such as Thailand, Indonesia, India, Philippines, Malaysia and Brazil (Madrigal-Aldana et al, 2011)
Jackfruit seeds (Artocarpus heterophyllus Lam.) of the soft pulp variety were used as raw material
Water activity was determined in triplicate using Aqualab model 3TE equipment (Decagon Devices, Inc.); the moisture content, ash, total titratable acidity, pH and protein content were determined according to the analytical procedures of the Instituto Adolfo Lutz (IAL, 2008); the lipids content was determined by the methodology of Bligh and Dyer (1959); ascorbic acid was determined following AOAC procedures (2009); the total carbohydrates was calculated by the difference between the initial percentage of the sample (100%) and the percentage of moisture, protein, lipids, ashes and fiber content
Summary
Jackfruit (Artocarpus heterophyllus Lam.) is a tropical fruit widely consumed in countries such as Thailand, Indonesia, India, Philippines, Malaysia and Brazil (Madrigal-Aldana et al, 2011). The edible part of this fruit can be considered a good source of essential nutrients such as proteins, calcium, and iron when compared to other tropical fruits (Baliga et al, 2011). The seeds contain high quantities of carbohydrates and proteins and their flour has been investigated for application in bakery products (Madrigal-Aldana et al, 2011). The germination process has been used to improve the nutritional quality of several seeds. It is a low-cost technology that provides better absorption of nutrients associated
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