EFFECT OF PRETREATMENT METHODS ON THE QUALITY OF VACUUM FRIED JACKFRUIT (Artocarpus heterophyllus Lam.) BULBS

Abstract

The jackfruit (Artocarpus heterophyllus Lam.) is well-known in many Asian countries. Jackfruit seeds contain considerable nutritional benefits such as starch, protein and minerals, but they are underutilized and often discarded during fruit processing. This study determined the effects of protease enzyme ratio (0 - 3 U/mL) and enzyme treatment time (2 - 4 hours) on starch recovery and the quality of extracted jackfruit starch. The results showed that protease enzyme treatment at a ratio of 2 U/mL for 3 hours was the most effective method, with high starch recovery (57.02 ± 1.41%). The product has a high starch content (88.49 ± 0.23%) and low protein content (2.38 ± 0.09%). The extracted starch has high whiteness (L* value = 96.67 ± 0.12). The water absorption index (WAI), swelling power (SP), bulk density, tapped density, foaming capacity (FC) and foam stability (FS) of jackfruit starch were 2.12 ± 0.02 g/g, 3.35 ± 0.11%, 0.50 ± 0.01 (g/cm³), 0.60 ± 0.01 g/cm³, 27.46 ± 0.66% and 6.38 ± 0.23%, respectively. The research opened the prospect of extracting and purifying starch from jackfruit seed waste for application in many fields, such as food, pharmaceuticals and cosmetics, bringing higher value to this raw material source.