| dc.description.abstract | Effort to improve the functional properties of jackfruit seed flour has been made by
introducing Lactobacillus plantarum fermentation on the jackfruit chips, which are latter
processed into flour. The jackfruit chips were fermented using L. plantarum for up to 32
hours, and air dried before they were grounded to pass through an 80 mesh sifter. The
results of the experiment showed water holding capacity (WHC) of fermented flour was
higher compared with that of the unfermented. The longer fermentation time, the higher the
WHC of the flour. In contrast, the flour oil holding capacity (OHC) decreased during longer
incubation time, indicating that some shorter amyloses were released during fermentation.
Earlier studies on pasting characteristics of jackfruit seed showed that the peak, setback
and breakdown viscosity of fermented jackfruit seed flour were higher compared with
that of unfermented flour, indicating that fermented flour will have a higher thickening
power and is more susceptible to heat and mechanical shear. This finding indicates L.
plantarum fermentation will increase the potency of jackfruit seed flour for food industry
application either as a thickener and or biodegradable film. Furthermore, HPLC analysis of the soluble saccharide of fermented flour showed the differences of oligosaccharides
content such as raffinose, stachiose and
verbaschose, indicating the capability of the
enzymes released by L. plantarum during
fermentation to hydrolyse the starch to
become shorter oligosaccharide but without
monosaccharide. | en_US |
