Study Of Jackfruit Seeds Powder Properties And Its Utilization

Jackfruit is a typical and nutritious tropical fruit. Its seeds with comprehensive nutrition are rich in starch and always used as cooking ingredients which could be the source of carbohydrate. However, the processing of jackfruit are mainly about pulps, byproducts(the seeds, peels with high content of pectin, et al) are all discarded as waste. This not only resulted in a waste of resources, but also caused the overall economic benefits of jackfruit industry is not high. It has great significance to study on the properties, and processing and utilization of jackfruit seeds which helps to improve the comprehensive utilization of jackfruit.This paper intended to determine jackfruit seeds utilization by measuring the basic compositions and studying their processing properties. The results showed that jackfruit seed has high protein content and its amino acid composition is reasonable containing 8 essential amino acids for human body, and the protein belongings to the full price protein. The ratio unsaturated fatty acid of jackfruit seed powder is higher, and essential fatty acids reached a high level. On the nutritional value, the jackfruit seed powder could be said to be a food ingredient with reasonably comprehensive nutrition structure.The amylose content of jackfruit seed is high, and the starch has good thermal stability,but is easier to aging. In addition, the solubility and degree of swelling are in general,digestibility in vitro is not high. The water absorption and oil absorption value of jackfruit seed powder are close to potatoes’. Its paste curve shows that the peak viscosity is high needing more time to reach it, and the overall trend is similar to wheat flour. Except that, it has poor freeze-thaw stability.That would have great impact on the quality of powder mixed by jackfruit seed flour and wheat flour. When the adding amount of jackfruit seed flour is less than 15%, gluten content will be reduced to a lesser extent, and would decreased with the content increased to 20%; the gluten index decreased at first and then increased, while the variation is small at 15% level,then significantly reduced at the 20% content. Jackfruit seed powder has a conspicuous effecton the rheology. The Farinograph water absorption and the degree of softening increased when added jackfruit seed powder, while the development time and stability decreased.Jackfruit seed powder has a negative effect on the Extensograph parameters as well.Adding different proportions of jackfruit seed powder has a visible impaction on the biscuit characteristics. The hardness of biscuit decreased when the content of jackfruit seed powder is no more than 15% and then increased, while the overall score significantly decreased.