final .cdr

Meneka T et al Physicochemical Properties of flour and isolated starch from Jackfruit seeds (Artocarpus Heterophyllus lam)
Table 2: Physico-chemical analysis of seed flour and
isolated purified Starch.
Parameters Flour Starch
Moisture Content Less More
o
o
Gelatinization temperature 65-70 C 65-70 C
pH 6.78 6.51
Viscosity:
10% std 13000cps 9600 cps
10% sample 13000cps 5400cps
Swelling index (g/g) 5.96 8.03
Water absorption Index Less More
Microbial growth Absence Absence
Table 3: Micromeritic properties of jackfruit seeds flour and
isolated purified Starch .
Parameters Flour Starch
o
o
Angle of repose 26 55 ” 29 45 ”
Bulk density 0.487 0.398
Tapped density 0.578 0.477
Carr’s index 15.74 16.56
but for starch wasn't gives purple color or pinkish purple
color. It indicates the absence of proteins
Liebermann burchard test for flour, sample was producing
emerald green color. It indicates the presence of cholesterol.
Isolated starch sample wasn't produce emerald green color.
It indicates the absence of cholesterol. Amylase content of
isolated jackfruit seed starch was highest, compared to the
seed flour. Limit Test for Chlorides, Sulphates and Iron was
passing.
Physico-chemical Analysis: The moisture content of
starch from jackfruit seed was more than that of flours. The
pH of starch was shows 6.51 and pH of flour was 6.78. The
isolated starch was analyzed for its size of and
morphological characters by scanning electron microscopy
method. The size of the starch was found to be 6.2mm. The
surface of the starch was smooth and spherical shape.
Gelatinization and Pasting characteristics of starch shows at
o
65-70 C. Seeds flour was containing more viscosity
compares to purified starch. Swelling index was 5.96 and
8.03 (g/g) for seed flour and purified starch respectively.
Water absorption index of flour and starch were indicated
good ability to bind water. Microbial growth was absent in
seeds flour and isolated jackfruit starch respectively.
Percentage yield was 22 % (+/- 3%).
Micromeritic properties: Angle of repose of seeds
flour and isolated purified starch showed excellent
flowability. Bulk and tapped densities showed good
packability of starch. Carr's index of seeds flour had 15.74
and isolated purified starch showed 16.56, lowest Carr's
index of both flour and starch indicating excellent
compressibility.
CONCLUSION
This study suggests that jackfruit seed flour and purified
starch has a potential for food formulation because of its
containing amylase and carbohydrate contents. The
jackfruit seed starch had a narrow gelatinization
temperature and required less energy for gelatinization, it
helpful for make a starch paste it's used as a granulating
agent. Starch of jackfruit seeds showed a greater stability to
thermal during making starch paste. This starch can be used
as excipients of pharmaceutical dosage in tablet
preparation, thus it could be more useful as a binding agent.
Angle of repose of starch showed excellent flowability, Bulk
and tapped densities showed good packability of starch and
Carr's index indicating excellent compressibility. So purified
starch of jackfruit seeds could be substituted for it as a
excipients when the need arises.
ACKNOWLEDGEMENT
We are very thankful to Dr. Shiva Kumar Swamy, Principal
of Mallige College of Pharmacy (Bengaluru, Karnataka)
for providing facility to carry out this research work.
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