Publication: Effect of jackfruit seed starch (Artocarpus heterophyllus) microstructure on properties and characteristics of fried battered product
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Issued Date
2018
Resource Type
File Type
application/pdf
ISSN
16863933
Other identifier(s)
2-s2.0-85052502211
Rights Holder(s)
Scopus
Bibliographic Citation
Walailak Journal of Science and Technology. Vol 15, No.12 (2018), p.879-892
Suggested Citation
Jiamjariyatam R. Effect of jackfruit seed starch (Artocarpus heterophyllus) microstructure on properties and characteristics of fried battered product. Walailak Journal of Science and Technology. Vol 15, No.12 (2018), p.879-892. Retrieved from: https://hdl.handle.net/20.500.14740/5764
Author(s)
Abstract
The objective of this research was to study the effect of the ratio between wheat flour (WF) and jackfruit seed starch (JS) on the physical, chemical quality and sensory characteristics of batter coating. The ratio of WF to JS used in the study to make batter coating were 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The WF and JS exhibited the “A-type” crystal form. Increasing JS content in the starch mixture was found to increase amylose content and relative crystallinity significantly. The amount of oil absorption in the battered product decreased significantly with increasing amylose content. The microstructure of the batter coating differed significantly depending on the ratio of WF to JS from 100: 0, 80: 20, 60: 40, 40: 60, 20: 80 and 0: 100. Higher JS content in the batter provided greater homogeneity with a fine starch network and less porosity. In terms of sensory descriptive analysis, adding JS resulted in increased hardness and crispness, but significantly decreased brittleness, puffiness, oiliness and oil coating (p ≤ 0.05). It was found that the highest acceptance levels of batter used the ratio of WF to JS of 50:50 which obtained the highest score in appearance, color, taste, flavor, texture and overall preference. © 2018, Walailak University. All rights reserved.