Can I read Jackfruit Seed Flour and Starch Properties on EtoBox?

Jackfruit Seed Flour and Starch Properties by Ganapathy Ramasamy is a document available to read on EtoBox.

What is Jackfruit Seed Flour and Starch Properties about?

The study investigates the physicochemical and rheological properties of jackfruit seed flour and starch, revealing high water (205%) and oil (93%) absorption capacities. Substituting wheat flour with jackfruit seed flour reduces gluten strength, with a maximum of 5% substitution recommended for bread making. The isolated starch exhibits good paste stability and an A-type pattern, with an amylose content of 32%.

Author

Ganapathy Ramasamy

Language

EN