Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch

Starch was isolated from breadfruit (Artocarpus artilis). It was further modified by oxidation, acetylation, heat-moisture-treatment and annealing. The functional properties of native and modified starches were then studied. Proximate analysis revealed that following modifications, the annealed (BANS), oxidised (BOS) and acetylated (BACS) starches retained higher moisture content compared to native starch (BNS), while heat-moisture treated starch (BHMTS) had lower moisture content. Crude fibre was reduced by following modifications, except that BNS and BANS had the same value (0.42%). Protein and fat contents were also reduced after modifications. Acetylation, oxidation and heat-moisture-treatment improved the swelling power of the native starch. The result indicates that all forms of modification reduced the solubility of native breadfruit starch. For all the starches, replacing the wheat flour by the starch resulted in increased alkaline water retention of the blends. Gelation studies revealed that native breadfruit starch is a better gelating food material than the modified derivatives. All forms of modification reduced pasting temperature, peak viscosity, hot paste viscosity and cold paste viscosity of the native starch, except that heat-moisture-treatment increased the pasting temperature. Setback value reduced after modifications, indicating that modifications would minimize starch retrogradation.