Physico-chemical, functional properties and storage characteristics of jackfruit seed flour

Abstract

The aims of the present study were to determine the physico-chemical, functional properties and the storage qualities of jackfruit seed flour. The jackfruit seeds were removed from fruits, peeled and dried up as sliced seeds at 600C for 24 hours and grinded to produce flour. The flour produced from seeds was 60%, of the total weight. The flour had high water absorption capacity, fat absorption capacity and dispersibility, which were 11%, 12.4% and 28%, respectively. The highest viscosity - 1019 cps was in 10% concentrated cold paste compared with hot slurry (812 cps). The seed flour with brown spermoderm contained more crude fibre (2.87%), ash (3.92%) and crude fat (1.98%) than the flour without it. The seed flour was stored for three months at ambient (21 to 300C) and refrigerated conditions (60C) and the moisture content was checked at monthly intervals. After three months of storage, the moisture content of flour at the refrigerated condition increased slowly than that observed at the ambient temperature. The evaluated sensory parameters showed that the stored flour did not have any noticeable change.