Articles
Physicochemical and prebiotic properties of champedak (Artocarpus integer Merr.) seed starch
Article number
1298_65
Pages
477 – 484
Language
English
Abstract
Chempedak (Artocarpus integer Merr.) belongs to the Moraceae family, which is a native fruit in southern Thailand.
Chempedak seeds are considered as waste and composed mainly of starch.
Physicochemical and prebiotic properties of champedak seed starch were analyzed in this study.
The chemical compositions of champedak seed starch were investigated.
It contained 0.47% protein, 0.37% fat, 0.32% ash, 27.31% amylose, and 3.75% resistant starch.
The starch morphology was round and polygonal in shapes with average granular size of 6.50±1.25 µm analyzed by scanning electron microscopy (SEM). The swelling power and solubility of champedak seed starch were 11.52 and 10.71%, respectively.
Pasting properties analyzed using a rapid visco analyzer (RVA) displayed that the peak and trough viscosity of champedak seed starch were 157.28 and 107.69 RVU, respectively.
In addition, the gelatinization temperature monitoring by differential scanning calorimetry showed a range of 77.1-86.7°C. Champedak seed starch also exhibited essential prebiotic property of resistant under mimic gut stresses.
It showed 16.66, 14.85, and 13.00% hydrolysis after sequential exposure to upper part of gastrointestinal tract in stomach at pH 1, 2, and 3, respectively for 4 h and duodenum (pancreatic α-amylase) for 6 h.
These results suggest that the champedak seed starch could be used for development in functional food products.
Chempedak seeds are considered as waste and composed mainly of starch.
Physicochemical and prebiotic properties of champedak seed starch were analyzed in this study.
The chemical compositions of champedak seed starch were investigated.
It contained 0.47% protein, 0.37% fat, 0.32% ash, 27.31% amylose, and 3.75% resistant starch.
The starch morphology was round and polygonal in shapes with average granular size of 6.50±1.25 µm analyzed by scanning electron microscopy (SEM). The swelling power and solubility of champedak seed starch were 11.52 and 10.71%, respectively.
Pasting properties analyzed using a rapid visco analyzer (RVA) displayed that the peak and trough viscosity of champedak seed starch were 157.28 and 107.69 RVU, respectively.
In addition, the gelatinization temperature monitoring by differential scanning calorimetry showed a range of 77.1-86.7°C. Champedak seed starch also exhibited essential prebiotic property of resistant under mimic gut stresses.
It showed 16.66, 14.85, and 13.00% hydrolysis after sequential exposure to upper part of gastrointestinal tract in stomach at pH 1, 2, and 3, respectively for 4 h and duodenum (pancreatic α-amylase) for 6 h.
These results suggest that the champedak seed starch could be used for development in functional food products.
Authors
S. Taweerodjanakarn, S. Samala, A. Juemanee
Keywords
champedak seed starch, physicochemical, prebiotic
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