Influence of Extraction Method on the Rheological Properties of Jackfruit (<Emphasis Type="Italic">Artocarpus heterophyllus</Emphasis>) Seed Starch Dispersions

Starches are widely used in food processing, and their rheological properties are affected by thermal conditions imposed during the process. The objective of the present study was to assess the rheological behavior of jackfruit seed starch (JSS) dispersions, with a particular interest on the effects of the starch extraction techniques using either water or an alkali solution (0.1 M sodium hydroxide) as solvents. The analyses on the starches were performed using small amplitude oscillatory shear tests, including frequency, temperature, and time sweeps, and determining flow curves at different temperatures (10–40 °C). JSS dispersions were classified as weak-intermediary gels, and those prepared with JSS extracted with water showed higher values of G’ and G” in all of the tested samples. All gelatinized samples exhibited viscoelastic behavior, and with increasing temperatures the storage and loss moduli increased until a maximum value before reaching a plateau. Gelatinization temperatures were slightly lower for dispersions prepared with JSS extracted with water. Gelatinization kinetics showed that increasing temperatures caused a reduction in the time to achieve gelatinization. The JSS dispersions displayed thixotropic behavior, which was influenced by their concentration and the extraction method employed. The flow curves exhibited pseudoplastic behavior. The Power Law model was used to describe the JSS dispersions rheological behavior, which enabled to assess the effects of starch concentration and extraction method on their rheological properties.