Cereal Chem 55:505 - 511.  |  VIEW ARTICLE
Isolation and Characterization of the Physicochemical Properties of the Starch of Jackfruit Seeds (Artocarpus heterophyllus).

F. O. Bobbio, A. A. El-Dash, P. A. Bobbio, and L. R. Rodrigues. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Starch was isolated from jackfruit seeds (Artocarpus heterophyllus Lam) and purified (starch yield 25-40% of total solids). The starch was characterized by rounded or bell-shaped granules ranging in size from 7 to 11 microns, with an amylose content of 28.1% and a D-glucose composition of more than 99%. The starch formed a highly rigid gel. The initial pasting temperature was 74.5 C, with a peak viscosity of 94 C; the granules were not susceptible to breakdown by thermal or mechanical sheer.