Characterization of jackfruit seed enriched pasta

Harmeet Singh, Rajan Sharma, Antima Gupta, S. Joshi, B. N. Dar, Baljit Singh, Savita Sharma
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引用次数: 2

Abstract

This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.
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菠萝蜜籽浓缩面食的特性
本研究旨在探讨菠萝蜜籽粉(JFSF)与面食混合的潜力及其对面食的工艺功能特性、烹饪行为、质地特征、形态、大分子相互作用和蛋白质二级结构的影响。结果表明,当JFSF的添加量从6%增加到24%时,面食的功能性能显著改善(P < 0.05),最短蒸煮时间(7.07 ~ 6.20 min)缩短,蒸煮损失(5.13 ~ 11.26%)增加,面食的硬度增加。感官评价表明,在不影响风味的情况下,JFSF的掺入率高达18%。扫描电镜显示,煮熟后淀粉颗粒呈钟状嵌入蛋白质基质中。蛋白质二级结构的傅里叶红外光谱分析表明,蛋白质的主要部分是β-片,其次是β螺旋。通过主成分分析,发现蒸煮损失与水溶性指数及其他参数呈正相关。因此,将JFSF添加到面食中可能是开发富含蛋白质、具有改善营养和功能特性的高质量面食的一种有希望的方法。
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