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Pakistan Journal of Nutrition
  Year: 2005 | Volume: 4 | Issue: 6 | Page No.: 366-370
DOI: 10.3923/pjn.2005.366.370
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Functional Properties of Raw and Heat Processed Jackfruit (Artocarpus heterophyllus) Flour

S.A. Odoemelam

The functional properties, water and oil absorption, gelation, bulk density, foaming, emulsification and nitrogen solubility were studied. The effects of pH and NaCl concentration on some of these functional properties were also investigated. Emulsification, foam capacity and nitrogen solubility were pH-dependent with minimum values at pH 4. Addition of NaCl up to 0.4 M improved emulsification capacity of both raw and heat processed flours whereas a decrease was observed in foam capacity after 0.2 M. The foam of the raw flour was more stable than that of the heat processed flour. Heat processing of jackfruit flour increased the water and oil absorption capacity but lowered nitrogen solubility, foam capacity and emulsification capacity. Water and oil absorption capacities of raw jackfruit flour were 2.3 ml g-1 and 2.8 ml g-1, respectively; while heat processed flour sample gave 3.5 ml g-1 and 3.1 ml g-1. The water and oil absorption capacities of the heat processed jackfruit flour were significantly higher (p <0.05) than those of the raw flour. Least gelation concentration of raw jackfruit flour was found to be 16% and heat processed flour, 18% while bulk densities of 0.61 g ml-1 and 0.54 g ml-1 were calculated for raw and heat processed flours, respectively.
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How to cite this article:

S.A. Odoemelam , 2005. Functional Properties of Raw and Heat Processed Jackfruit (Artocarpus heterophyllus) Flour . Pakistan Journal of Nutrition, 4: 366-370.

DOI: 10.3923/pjn.2005.366.370






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