Characterization and Comparative Analysis of Starches from Seeds of Five Jackfruit Cultivars.

Jackfruit (Artocarpus heterophyllus) seeds are a byproduct of processing while they have an appreciable amount of starch. The current study is based on the isolation and characterization of starches from these seeds to check the suitability in terms of functional, structural, and pasting properties for determining its vital utilization. Therefore, five jackfruit cultivars (Hadiyava, Khaja, Safeda, Katahri, and Bhadaiya) are selected for the study. The amylose content, granule size, pasting properties, and relative crystallinity significantly (p < 0.05) vary in all selected five cultivars. With the lowest amylose values, Safeda cultivar starch reports higher absorption of oil and water (190.30% and 226.68%, respectively), solubility, swelling power, peak, trough, and final viscosity compared to the other starches. X‐ray diffraction results show that all five starches show a typical A‐type (15°, 17°–18°, and 23°) pattern. The first principal component (40.98%) is highly correlated with starch amylopectin content, physical properties, peak temperature, and swelling power. [ABSTRACT FROM AUTHOR]