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Effects of boiling on the functional, thermal and compositional properties of the Mexican jackfruit (Artocarpus heterophyllus) seed

José Manuel Juárez-Barrientos, Betsabé Hernández-Santos, Erasmo Herman-Lara, Cecilia Eugenia Martínez-Sánchez, Juan Gabriel Torruco-Uco, Emmanuel de Jesus Ramírez-Rivera, José Manuel Pineda-Pineda, Jesús Rodríguez-Miranda.

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.

Key words: Artocarpus heterophyllus; breadfruit; meal; water absorption capacity



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