Characterization of flour and isolated starch from seeds of jackfruit and rheological behavior of starch dispersions

• Grant number: 13/19194-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: January 01, 2014
• End date: December 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Izabel Cristina Freitas Moraes
• Grantee: Carla Giovana Luciano
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Jackfruit, although well disseminated in Brazil, is not fully utilized, leaving large amounts of agro-industrial by-products. Jackfruit seeds contain a considerable amount of starch (~ 20%), which can be extracted and used in different fields, depending on its functional properties. The interest in new sources of starch is due to the eventual identification of materials with diverse functional properties, with potential application for modified starches replacement. Jackfruit seeds are rich in iron and potassium, which makes them attractive as a total or partial replacement for conventional flour in the formulation of foods rich in these nutrients, such as cookies. Thus, the aim of this project is the production of jackfruit-seed flour and starch, from "hard" and "soft" seed varieties and the rheological characterization of these materials by oscillatory and steady shear tests, for their application as stabilizers and/or thickeners. Additionally, jackfruit-seed flour and starch will be analyzed for their composition and structural properties (scanning electron microscopy, X-ray diffraction, laser scattering). The rheological tests will aim the determination of the flow curves and the dynamic tests, (temperature and frequency sweep, respectively). The gelatinization and retrogradation of the starch will be evaluated by differential scanning calorimetry. A better understanding of the structure and behavior of these materials is expected, aiming possible applications of jackfruit-seed flour and starch, increasing their use in various industrial sectors. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LUCIANO, CARLA GIOVANA; LANDI FRANCO, CELIA MARIA; VALENCIA, GERMAN AYALA; DO AMARAL SOBRAL, PAULO JOSE; FREITAS MORAES, IZABEL CRISTINA. Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties. STARCH-STÄRKE, v. 69, n. 11-12, NOV 2017. (13/19194-0)

LUCIANO, CARLA GIOVANA; VALENCIA, GERMAN AYALA; CAMPANELLA, OSVALDO H.; DO AMARAL SOBRAL, PAULO JOSE; FREITAS MORAES, IZABEL CRISTINA. Influence of Extraction Method on the Rheological Properties of Jackfruit (Artocarpus heterophyllus) Seed Starch Dispersions. FOOD BIOPHYSICS, v. 13, n. 2, p. 155-162, JUN 2018. (13/19194-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

LUCIANO, Carla Giovana. Characterization of flour and isolated starch from seeds of jackfruit and rheological behavior of starch dispersions. 2016. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.