Physicochemical and functional characteristics of flour and starch from breadfruit (Artocarpus altilis) and its resistant starch fermentation properties

Physicochemical and functional characteristics of flour and starch from breadfruit (Artocarpus altilis) and its resistant starch fermentation properties

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Breadfruit (Artocarpus altilisi 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 prope...

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Bibliographic Details
Main Author: Siti Nuriah binti Mohd Noor (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Faculty of Bioresources and Food Industry
Format: Thesis Book
Language:English
Subjects:
x
Universiti Sultan Zainal Abidin > Dissertations
Universiti Sultan Zainal Abidin > Faculty of Bioresources and Food Industry > Dissertations
Breadfruit
Starch > Synthesis
on order
Dissertations, Academic
Table of Contents:
  • 1. Introduction
  • 2. Literature review
  • 3. General methodology - 4. Physicochemical and functional characteristics of breadfruit flour and commercial wheat flour
  • 5. Physicochemical characteristics of breadfruit starch and commercial starches
  • 6. The effect of processing conditions on production of resistant starch type III (rs3) from breadfruit starch
  • 7. Fermentation properties and potential prebiotic activity of hci-breadfruit resistant starch type III by lactobasillus plantarum and lactobacillus brevis
  • 8. Conclusion and recommendation

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