부산대학교 도서관

Jackfruit seeds have the potential to be a source of bioactive phytochemicals; however, they are difficult to store and quickly be spoiled. The physicochemical, antioxidant, and functional characteristics of jackfruit seed flour were examined in this study utilizing different drying methods, including hot air cabinet drying at 50–80 °C, freeze drying, and sun drying. Drying methods significantly affected moisture (11.10 ~ 13.62%), protein (14.22 ~ 19.07%), fat (0.28 ~ 0.96%), carbohydrate (77.64 ~ 83.02%), and starch (56.59 ~ 74.14%) contents and preserved significant amounts of different mineral components. Freeze-dried flour indexed fewer browning (16.67) over the cabinet (17.91 ~ 21.84) and sun-dried (23.93) flours. Results from the reducing power (1849.01 ~ 2966.44 mg TE/100 g) and DPPH radical scavenging activity (69.03 ~ 75.60%) indicated that freeze- and cabinet-dried (at 60 °C) flours retained a higher amount of bioactive compounds, such as total carotenoids (31.86 ~ 72.20 mg/100 g), ascorbic acid (42.41 ~ 65.05 mg/kg), total phenolics (704.30 ~ 1009.13 mg GAE/100 g), and flavonoids (26.12 ~ 40.58 mg CE/100 g), and exerted a greater antioxidant activity. Furthermore, the jackfruit seed flour displayed satisfactory flow and hydration properties and was evenly distributed with a round- to bell-shaped microstructure, which could be considered a replacement for traditional flour in bakery products and a supplement in fortified food products.