Gelatinization temperature and acid resistance of jackfruit seed starch

The objectives of this work were to determine the gelatinization temperature of jackfruit starch and to compare the effect of pH on the viscosity and density of different botanical sources of starch pastes. The study was conducted according to a three 6 four factorial design with three repetitions, being three levels for the starch paste (jackfruit seed, corn and cassava) and four levels for pH (3.4; 4.4; 5.4 and 7.0). The results showed a gelatinization temperature (GT) of jackfruit seed starch ranging from 75 to 80 degrees C, superior to GT range of common starch sources. Density of all starch pastes increased with pH. The effect of the kind of starch was not significant (P > 0.05). Viscosity of corn and cassava starch pastes varied with pH according to quadratic models. The viscosity of seed starch paste from jackfruit did not significantly vary with pH, indicating acid resistance.