Characterization of jackfruit seed enriched pasta: product-functionality profile, secondary protein structures, bioactive composition and molecular morphology

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 interac-tions, 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. Organ-oleptic 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 beta-sheets, followed by beta 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.

Automated summary

This study aimed to investigate the potential of mixing jackfruit seed flour with pasta and its effects on various properties of pasta. The results showed that increasing the addition of jackfruit seed flour improved functional properties, reduced cooking time, and increased firmness of the pasta. Sensory evaluations indicated that up to 18% of jackfruit seed flour could be incorporated without affecting the flavor. Therefore, incorporating jackfruit seed flour into pasta could result in protein-rich, high-quality pasta with improved nutritional and functional properties.