Modulating the characteristics of jackfruit seed starches by annealing and autoclaving‐cooling modifications

Abstract This study investigated the effects of physical modification (annealing and autoclaving) on functional, structure and thermal properties of jackfruit seed starch. The amylose, amylopectin , morphological properties, functional group identification, crystalline behavior, viscosity and thermal properties of modified jackfruit seed starch were analyzed. Results showed that compared with the native starch, amylose content of annealed jackfruit seed starch increased (from 30.68% to 32.39%) while after autoclaving it was decreased (from 30.68% to 25.44%). There were no changes in the X‐ray diffraction patterns of annealed starches while in autoclaving‐cooling treatment, a new peak appeared, causing the crystalline change in structure of starch from A‐type to B‐type. DSC data revealed that thermal properties of jackfruit seed starches improved after both annealing and autoclaving‐cooling treatments. This paper can potentially be used as a theoretical reference to prompt more investigations for the extensive utilization of jackfruit seed starches in the food and other industries. Practical applications Physically modified jackfruit seed starch with improved functionality makes the starch well suitable for various food applications due to changes in solubility, water absorption, and swelling ability. These modified starches can be potentially used during the preparation of noodles, doughs, baked products, pie‐fillings, soups, and sausages and will also remove the environmental burden and food waste.