Study On Making Fat Substitute With Jackfruit Seed Starch

Jackfruit,as a common tropical fruits,include peel?pulp and seed Jackfruit is a very large fruit.The mature Jackfruit is generally used for direct consumption or make snacks and canned products.Jackfruit seeds are wrapped in flesh by a white aril.Jackfruit seeds multi are used for cooking or discarded.After removal of the seed coat,there are up to 60%starch included in the Jackfruit seeds.The starch of Jackfruit seeds is the resourcesto be developed and the used.Extracted starch using the base formulation from Jackfruit seeds,its extraction,purification,modification process has been investigated,also studied its physical properties,compared its nature about before and after modified,slso studied the application about modified starch of ice cream production.The specific studies and results were as follows:1.Optimization the extraction process of jackfruit seed starch response surface method based on the single factor experiments.The results showed that:The optimum conditions of Jackfruit seed starch extraction was:The concentration of NaOH was 0.152%,Extraction time was 4.3h,the solid-liquid ratio was 1:4.The extraction rate of Jackfruit seed starch was 74.8%under this condition.The surface portion of jackfruit seed starch granules was relatively smooth;particle sizen was significant difference;particles almost was hemispherical or spherical.The main component of the Jackfruit seed starch meet the quality standards of the national secondary starch industry,The quality of apparent was good.2.Research on alkali extraction of jackfruit seed starch purification process,Optimal process parameters:Ultrasonic time was 24.25min,enzyme dosage was 4.23mg/g,hydrolysis time was 4.2h,hydrolysis temperature was 45 ?.The purity of Jackfruit seed starch was 88.68%under this condition.3.Enzymatic method were used to prepare fat substitute.Optimization preparation of jackfruit seed starch fat substitute by response surface method based on the single factor experiments.The results showed that:The concentration of starch was 15.11%,Enzyme dosage was 0.07g,Hydrolysis time was 17.05min,Hydrolysis temperature was 50.07?.The DE value of fat substitute was 4.38.Rate of weight gain,oil absorption,water absorption and regenerative phenomenon as an index about the gelatinization experiment of Fat Substitute.Ultimately determine the gelatinization temperature was 80 ?,gelatinization time was 10min.The products of Fat Substitute and emulsifier having good emulsifying effect after complexed.lt can replace part of the fat in ice cream,bread and other high-fat foods.4.Optimization the application of Fat Substitute in ice cream recipe response surface method based on the single factor experiments.Get the best process parameters:The amount of maltodextrin was 3.94%,The amount of monoglyceride was 0.248%,The amount of Fat Substitute was 1.89%,The amount of stabilizer was 0.905%.The expansion of ice cream was 83.19%,sensory evaluation was 96.8,melting rate was 11.25%under this condition.