EFFECTS OF BOILING ON THE FUNCTIONAL, THERMAL AND COMPOSITIONAL PROPERTIES OF THE MEXICAN JACKFRUIT ( ARTOCARPUS HETEROPHYLLUS ) SEED JACKFRUIT SEED MEAL PROPERTIES

Authors

  • José Manuel Juárez-Barrientos Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México
  • Betsabé Hernández-Santos 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México
  • Erasmo Herman-Lara 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México
  • Cecilia Eugenia Martínez-Sánchez 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México
  • Juan Gabriel Torruco-Uco 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México
  • Emmanuel de Jesus Ramírez-Rivera Colegio de Postgraduados, Campus Veracruz., Km. 88.5. Carretera Xalapa - Veracruz, C.P. 91690. Apartado Postal 421. C.P. 91700 Veracruz, Veracruz, México
  • José Manuel Pineda-Pineda 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México
  • Jesús Rodríguez-Miranda 1 Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, 68350, Tuxtepec, Oax., México,

DOI:

https://doi.org/10.9755/ejfa.2016-08-1048

Keywords:

Artocarpus heterophyllus, breadfruit, meal, water absorption capacity

Abstract

This study evaluated the effects of boiling on the functional, thermal properties and chemical composition of Mexican jackfruit seed meals. The raw and boiled samples did not show differences (P > 0.05) in their protein (13.52 g/100 g) and raw fiber (3.81 g/100 g) contents. The boiled sample showed increased (P < 0.05) L* (76.68), water absorption capacity (3.34 g/g), and water solubility capacity (14.65%) and reduced a* (3.23), b* (17.15), C* (17.45), hº (79.34), pH (6.32), and bulk density (0.59 g/cm3), as well as the lowest gelation concentration (8% w/v); additionally, it did not show foaming capacity. The raw sample showed two endothermic transitions: the gelatinization of starch (71.82 at 87.57 ºC) and the disruption of the amylose-lipid complex (113.60 at 120.56 ºC), whereas the boiled sample only exhibited one transition: the breakdown of the amylose-lipid complex (113.62 at 119.25 ºC). Jackfruit meal can be used as the main ingredient in formulations or composite meals when developing new products.

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Published

2017-01-14

How to Cite

Juárez-Barrientos, J. M., B. Hernández-Santos, E. Herman-Lara, C. E. Martínez-Sánchez, J. G. Torruco-Uco, E. de J. Ramírez-Rivera, J. M. Pineda-Pineda, and J. Rodríguez-Miranda. “EFFECTS OF BOILING ON THE FUNCTIONAL, THERMAL AND COMPOSITIONAL PROPERTIES OF THE MEXICAN JACKFRUIT ( ARTOCARPUS HETEROPHYLLUS ) SEED JACKFRUIT SEED MEAL PROPERTIES”. Emirates Journal of Food and Agriculture, vol. 29, no. 1, Jan. 2017, pp. 1-9, doi:10.9755/ejfa.2016-08-1048.

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Section

Regular Articles