Effect of various heat processing methods on resistant starch level in jackfruit (Artocarpus heterophyllus Lam.) seed starch

Ho, T. H. and Dang, M. N. and Mac, T. H. and Nguyen, T. B. H. (2024) Effect of various heat processing methods on resistant starch level in jackfruit (Artocarpus heterophyllus Lam.) seed starch. International Food Research Journal (Malaysia), 31. pp. 931-940. ISSN 2231 7546

The content of resistant starch (RS) can increase or decrease depending on materials, processing methods, moisture levels of product, and processing times. In the present work, the RS content of jackfruit seed starch sample boiled for 25 min increased to 78.23% compared to the original sample of 63.48%, then steadily decreased over the boiling time. The RS content of the steamed sample decreased remarkably initially, then steadily increased, yet still lower than the control, reaching 49.98% at 35th min. The RS content of the deep-fried sample increased by 4.92 ± 10.89%, varying by the period of frying. The RS content of the starch sample with high moisture and processed by steam sterilisation increased by 4.38%, whereas the ones with low moisture decreased by 2 ± 3%; while the baked sample considerably increased by 0.8 ± 11.43%. The RS content of microwaved sample steadily decreased over cooking time but was negligible, reaching 60.83% at 40th s. These findings could serve as background data for further research and development of jackfruit seed starch-supplemented food and processing methods in order to obtain both sensory and health values.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/11%20-...

Abstract

The content of resistant starch (RS) can increase or decrease depending on materials, processing methods, moisture levels of product, and processing times. In the present work, the RS content of jackfruit seed starch sample boiled for 25 min increased to 78.23% compared to the original sample of 63.48%, then steadily decreased over the boiling time. The RS content of the steamed sample decreased remarkably initially, then steadily increased, yet still lower than the control, reaching 49.98% at 35th min. The RS content of the deep-fried sample increased by 4.92 ± 10.89%, varying by the period of frying. The RS content of the starch sample with high moisture and processed by steam sterilisation increased by 4.38%, whereas the ones with low moisture decreased by 2 ± 3%; while the baked sample considerably increased by 0.8 ± 11.43%. The RS content of microwaved sample steadily decreased over cooking time but was negligible, reaching 60.83% at 40th s. These findings could serve as background data for further research and development of jackfruit seed starch-supplemented food and processing methods in order to obtain both sensory and health values.

[error in script]

Item Type:	Article
AGROVOC Term:	resistant starch
AGROVOC Term:	boiling
AGROVOC Term:	steaming
AGROVOC Term:	baking
AGROVOC Term:	food processing
AGROVOC Term:	moisture content
AGROVOC Term:	heat treatment
Geographical Term:	Vietnam
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 06:17
Last Modified:	18 Mar 2026 06:17
URI:	http://webagris.upm.edu.my/id/eprint/3133

Actions (login required)

View Item