English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Jackfruit  (Artocarpus heterophyllus)  seed is a rich source of starch (about 80–85% dry basis) and considered as byproduct of food so, it has the potential to be a source for commercial production of starch. The search for new starch sources has been motivated by following main reasons: growing demand of market, industry demand for novel starches with different structural, physicochemical, and functional properties than the traditional ones and food supply to meet the increase of world population. Jackfruit belongs to genera  Artocarpus , which is native of Western Ghats of India, which contains ample amount of starch that could be utilized in various food developments. As jackfruit seed starches showed higher amount of resistant starch (about 75%) better swelling and water absorption capacity, and high gelatinization temperature (76–88 °C). This review summarizes the recently published research on the composition, physicochemical, functional properties, structure, and morphology of jackfruit seed starches. The effect of different processing on the properties of starch and the study provides suggestions for needed research to improve the thoroughly exploitation of jackfruit seed starch in the food industry.

Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review