Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties

► Acid concentration and treatment time changed the properties of jackfruit starch. ► Native starch granules were round, dome-shaped, trigonal and tetragonal in shape. ► Crystallinity was inversely related to amylose content in the modified starches. ► Freezing and thawing reduced the water holding capacity of strongly modified starch. ► Acid thinned jackfruit starch can be utilised in confectionery fillings.