| Jackfruit seeds were rich in starch, protein, fat, fiber and minerals. The content of starch were reach to 68.1%, Jackfruit seed starch is the South's "woody crops" which can be used as food substitutes, yet underutilized resource compared with corn, rice, and potato, which greatly limits its use. Therefore, a further recognition of its potential and exploitation is of great significance.In this experiment grinding, alkali and protease extraction were used as the methods to extract jackfruit seed starch, it showed that the yield of the grinding extraction is the highest. Single factorial experiments were performed to probe the effect of marinating temperature, marinating time, ratio of solid to liquid and enzyme amount on the extraction rates of jackfruit seed starch, a central composite design(CCD) based on the results of a single-factor tests. This results in the optimal condition in regards of time, reaction temperature, ratio of liquid to solid and enzyme amount at 8 h, 62 ?, 4?1 m L/g, and 0.10%, respectively. Under the optimal condition, the starch extraction was 60.02%.The granules, particle size, crystal type, thermal properties, pasting properties, texture profile were studied by using SEM scanning, laser particle size analyzer, X- ray diffraction, DSC, RVA, texture, And compared with the different sources of starch(maize starch, wheat starch, rice starch, potato starch, tapioca starch) in this study.There is the higher amylose content in the starch of jackfruit seed starch, the content was 37%; The particle morphology of tapioca starch, corn starch, wheat starch, potato starch, rice starch was bell-shaped, polygonal, disk-shaped, oval, diamond, the particle morphology and particle diameter of jackfruit seed starch were similar to tapioca starch. The size of starch granules followed by: potato starch> wheat starch> corn starch> tapioca starch> jackfruit seed starch> rice starch, JFSS is 8.19?m, in addition to rice starch, the size of JFSS was smaller than that of other starches, the microcrystalline structure was similar to corn, rice, wheat, tapioca, Atype crystal structure, potato starch was B-type crystal structure. The transparency, solubility properties, swelling power of jackfruit seed starch were less than the other starch. Analysis of RVA and DSC was showed that pasting temperature followed by: jackfruit seed starch> corn starch> tapioca starch> rice starch> potato starch> wheat starch, Peak viscosity followed by: potato starch> tapioca starch> jackfruit seed starch> rice starch> corn starch> wheat starch, final viscosity followed by: jackfruit seed starch> potato starch> rice starch> wheat starch> tapioca starch> corn starch, breakdown followed by: potato starch> tapioca starch> corn starch> wheat starch> rice starch> jackfruit seed starch, setback followed by: potato starch> jackfruit seed starch> wheat starch> rice starch> corn starch> tapioca starch; In terms of the gel texture properties, hardness and adhesiveness followed by: jackfruit seed starch> corn starch> wheat starch> potato starch> rice starch> tapioca starch, chewiness followed by: jackfruit seed starch> tapioca starch> corn starch> potato starch> wheat starch> rice starch, springiness and cohesiveness followed by: potato starch> jackfruit seed starch> tapioca starch> corn starch> wheat starch> rice starch, the pasting temperature of jackfruit seed starch was highest. The final viscosity of jackfruit seed starch was the maximum, breakdown was reversed, but its paste was more stable, hardness, adhesiveness and chewiness of the gel were highest than other starches, springiness and cohesiveness of the gel between potato starch and others starch.With high quality flour and jackfruit seed starch as the main raw material, a new kind of jackfruit seed starch biscuits was developed. Single factorial experiments were performed to probe the effect of the added amount of jackfruit seeds starch on the quality of jackfruit seed starch biscuits. The optimum condition made the delicious and jackfruit seed starch biscuits of the best quality was obtained as follow: Each biscuit had 47% wheat, 3% jackfruit seed starch, 27% butter, 15% white sugar and 8% milk. |
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