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

The effect of boiled on the functional properties, thermal and chemical composition of the seed Mexican jackfruit (Artocarpus heterophyllus) was evaluated. In raw jackfruit seed meal (RJSM) and boiled jackfruit seed meal (BJSM), the chemical composition, color (L*, a*, b*, C* and h degrees and Delta E), pH, water absorption capacity (WAC), water solubility capacity (WSC), oil absorption capacity (OAC), foaming capacity (FC) and stability (FS), bulk density (BD), least gelation concentration (LGC), swelling power (SP) and thermal properties were evaluated. RJSM and BJSM do not show significant differences (P > 0.05) on protein content (13.52 g/100 g on average) and raw fiber (3.81 g/100 g on average). BJSM showed significant effect (P < 0.05) in all parameters evaluated, causing increased L* (76.68), WAC (3.34 g/g), WSC (14.65%) and decrease in a* (3.23), b* (17.15), C* (17.45), h degrees (79.34), pH (6.32), BD (0.59 g/cm(3)), LGC (8%, is w/v), besides not to show FC. The greatest SP was observed in RJSM, with values between 5.82% at 90 degrees C and 5.22% at 80 degrees C. Two endothermic transitions were observed on RJSM which correspond at to starch gelatinization (71.82 at 87.57 degrees C) and at break of amylose-lipid complex (113.60 a 120.56 degrees C), while BJSM only presents the endothermic transition corresponding to the breakdown of amylose-lipid complex (113.62 a 119.25 degrees C). The results show that the jackfruit meal can be used in formulations or composite meals as the main ingredient in the development of new products.