Physical Properties and Volatile Compositions of Jackfruit Seeds under Different Processing Methods
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Abstract:
The water binding ability, oil-holding capacity, particle size, swelling capacity and volatile compositions from drying, cooking and shattering were analyzed and compared. The results showed that the average surface area diameter of cooked seed was 116.13 ?m, which was larger than that of fresh seed (74.15 ?m) and dried seed (29.22 μm). Fresh seed had the biggest average volume diameter 550.26 ?m and dried seed had the largest specific surface area 0.21 m2/g. Dried jackfruit seed had stronger water binding capacity (5.25) and swelling capacity (4.0) than other two processed seeds while the greatest oil-holding capacity belonged to fresh seed, being of 1.66. 31 kinds of volatile compounds were detected in fresh seed, accounting for 77.37% of the total volatile compositions. 24 and 32 kinds were tested in dried and cooked seed individually, occupying 63.32% and 35.74% of the total compounds, respectively. It was indicated that the dried and cooked methods could decrease the total relative content of the volatile ingredients in jackfruit seed. However, cooked seed contained more esters (16 kinds) than those from fresh seed (8 kinds) and dried seed (9 kinds). Moreover, compared with fresh seed, some toxic components such as methanol were removed through drying or cooking. Thus, this research could provide certain theoretical foundation for eating and processing jackfruit seed.
