2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties
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| collectionurl | https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 |
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| country | Malaysia |
| date | 2021-08-17 |
| format | General Document |
| id | 15628 |
| institution | UniSZA |
| internalnotes | Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih |
| originalfilename | 15628_f5a74cead4a93eb.pdf |
| person | Siti Nuriah Binti Mohd Noor |
| recordtype | oai_dc |
| resourceurl | https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15628 |
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| spelling | 15628 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15628 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection3 General Document Malaysia Library Staff (Top Management) Library Staff (Management) Library Staff (Support) Terengganu Faculty of Bio-resources & Food Industry English application/pdf 1.5 217 Server storage Scanned document Universiti Sultan Zainal Abidin UniSZA Private Access UNIVERSITI SULTAN ZAINAL ABIDIN SAMBox 2.3.4; modified using iTextSharp™ 5.5.10 ©2000-2016 iText Group NV (AGPL-version) Copyright©PWB2025 2021-08-17 15628_f5a74cead4a93eb.pdf Siti Nuriah Binti Mohd Noor 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties Breadfruit (Artocarpus altilis) or sukun is a Malaysian traditional food crop that is commonly harvested for their pulp as a food. However, due to poor storability of the fresh fruits, thus limited its research and industrial applications. This study aims to determine the physicochemical properties of breadfruit flour and starch, to identify the suitable processing conditions for the production of breadfruit resistant starch type III (BFRS3) and to assess the fermentability of HCl-breadfruit resistant starch type III (HCl-BFRS3) by lactic acid bacteria (LAB); Lactobacillus plantarum (ATCC® 13649) and Lactobacillus brevis (ATCC® 8287) against the detrimental bacterium, Escherichia coli (ATCC® 11775). Mature breadfruits were harvested and processed into flour, starch and resistant starch type III (RS3). The physicochemical properties were determined for breadfruit flour and starch, respectively. Eight (8) processing conditions of the breadfruit starch which involved starch gelatinization, enzymatic debranching of starch polymer, retrogradation and drying were conducted during the production of BFRS3. The purification of BFRS3 was done using acid hydrolysis to produce HCl-BFRS3. The fermentability of HCl-BFRS3 was assessed using selected LAB. Breadfruit flour and starch exhibited highest in ash and crude fibre; 2.25%, 4.85% and 0.86%, 2.89%, respectively. Breadfruit flour contained 63.71% of total starch content with a 33:67 ratio of amylose and amylopectin. The swelling power and solubility increased with temperatures as well as water and oil holding capacities also higher were recorded for breadfruit flour and starch. Breadfruit flour granules were spherical, indented with umbilical point appeared at the center and average sizes of 5 to 10 µm. Breadfruit starch has larger granules (8 to 10 µm) than its flour, indented with smooth and retained granular structure. Breadfruit flour displayed a B-type crystal with gelatinization temperature (Tp) and enthalpy gelatinization (ΔH) of 77.01°C and 4.83 J/g. BFRS3 with highest resistant starch (RS) content, 54.59% was produced when the breadfruit starch suspended in distilled water and gelatinized by boiling at 90°C for 30 minutes, debranched with pullulanase enzyme at 60°C for 24 hours, autoclaved at 121°C for 1 hour and stored cold at 4°C for 24 hours. Purification of BFRS3 with 0.5 M HCl acid at 60°C for 24 hours (denoted as HCl-BFRS3) has increased the RS content up to 57.86%. HCl-BFRS3 granules had a rougher outer surface than breadfruit starch and BFRS3. HCl-BFRS3 has higher Tp (79.73°C), ΔH (14.64 J/g) and smaller transition temperature range, Tc ˗ To (4.28°C) as compared to breadfruit starch. HCl-BFRS3 was further assessed for in- vitro fermentation. HCl-BFRS3 has supported the growth of L. plantarum and L. brevis, also reduced the pH of fermentation medium with 0.34 and 0.26 respectively. The highest prebiotic activity score (PAS) was obtained by L. plantarum at 24 hours fermentation compared to the positive control (inulin and fibersol-2). From this study, breadfruit flour and starch possessed different physicochemical properties which made it distinguished from each other and the HCl BFRS3 exhibited ability to be fermented by selected LAB. Thus, HCl-BFRS3 has potential as a prebiotic material that worth to be explored as a functional food ingredient in the food industry. Breadfruit (Artocarpus altilis) Dissertations, Academic Sila masukkan subject wajib Dissertations, Academic untuk semua tesis.. Terima kasih Physicochemical Properties Functional Properties Breadfruit Flour Thesis |
| spellingShingle | 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties |
| state | Terengganu |
| subject | Breadfruit (Artocarpus altilis) Dissertations, Academic |
| summary | Breadfruit (Artocarpus altilis) or sukun is a Malaysian traditional food crop that is commonly harvested for their pulp as a food. However, due to poor storability of the fresh fruits, thus limited its research and industrial applications. This study aims to determine the physicochemical properties of breadfruit flour and starch, to identify the suitable processing conditions for the production of breadfruit resistant starch type III (BFRS3) and to assess the fermentability of HCl-breadfruit resistant starch type III (HCl-BFRS3) by lactic acid bacteria (LAB); Lactobacillus plantarum (ATCC® 13649) and Lactobacillus brevis (ATCC® 8287) against the detrimental bacterium, Escherichia coli (ATCC® 11775). Mature breadfruits were harvested and processed into flour, starch and resistant starch type III (RS3). The physicochemical properties were determined for breadfruit flour and starch, respectively. Eight (8) processing conditions of the breadfruit starch which involved starch gelatinization, enzymatic debranching of starch polymer, retrogradation and drying were conducted during the production of BFRS3. The purification of BFRS3 was done using acid hydrolysis to produce HCl-BFRS3. The fermentability of HCl-BFRS3 was assessed using selected LAB. Breadfruit flour and starch exhibited highest in ash and crude fibre; 2.25%, 4.85% and 0.86%, 2.89%, respectively. Breadfruit flour contained 63.71% of total starch content with a 33:67 ratio of amylose and amylopectin. The swelling power and solubility increased with temperatures as well as water and oil holding capacities also higher were recorded for breadfruit flour and starch. Breadfruit flour granules were spherical, indented with umbilical point appeared at the center and average sizes of 5 to 10 µm. Breadfruit starch has larger granules (8 to 10 µm) than its flour, indented with smooth and retained granular structure. Breadfruit flour displayed a B-type crystal with gelatinization temperature (Tp) and enthalpy gelatinization (ΔH) of 77.01°C and 4.83 J/g. BFRS3 with highest resistant starch (RS) content, 54.59% was produced when the breadfruit starch suspended in distilled water and gelatinized by boiling at 90°C for 30 minutes, debranched with pullulanase enzyme at 60°C for 24 hours, autoclaved at 121°C for 1 hour and stored cold at 4°C for 24 hours. Purification of BFRS3 with 0.5 M HCl acid at 60°C for 24 hours (denoted as HCl-BFRS3) has increased the RS content up to 57.86%. HCl-BFRS3 granules had a rougher outer surface than breadfruit starch and BFRS3. HCl-BFRS3 has higher Tp (79.73°C), ΔH (14.64 J/g) and smaller transition temperature range, Tc ˗ To (4.28°C) as compared to breadfruit starch. HCl-BFRS3 was further assessed for in- vitro fermentation. HCl-BFRS3 has supported the growth of L. plantarum and L. brevis, also reduced the pH of fermentation medium with 0.34 and 0.26 respectively. The highest prebiotic activity score (PAS) was obtained by L. plantarum at 24 hours fermentation compared to the positive control (inulin and fibersol-2). From this study, breadfruit flour and starch possessed different physicochemical properties which made it distinguished from each other and the HCl BFRS3 exhibited ability to be fermented by selected LAB. Thus, HCl-BFRS3 has potential as a prebiotic material that worth to be explored as a functional food ingredient in the food industry. |
| title | 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties |
| title_full | 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties |
| title_fullStr | 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties |
| title_full_unstemmed | 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties |
| title_short | 2021_Physicochemical and Functional Characteristics of Flour and Starch from Breadfruit (Artocarpus altilis) And Its Resistant Starch Fermentation Properties |
| title_sort | 2021_physicochemical and functional characteristics of flour and starch from breadfruit (artocarpus altilis) and its resistant starch fermentation properties |