Characterization of jackfruit seed enriched pasta: product-functionality profile, secondary protein structures, bioactive composition and molecular morphology
Main Article Content
Keywords
jackfruit seed flour, cooking quality, FTIR, SEM, principal component analysis
Abstract
This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.
References
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Hasan, S.M.K., Hossain, M.A., Hossain, M.J., Roy, J. and Sarker, M.S.H., 2010. Preparation of biscuit from jackfruit (Artocarpus heterophyllus) seed flour blended with wheat flour. The Agriculturists 8: 10–18.
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Marzieh, O.M., Mohammad, H., Alizadeh, B.B. and Mohammad, N., 2020. Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR. Quality Assurance and Safety of Crops & Foods 12: 1–8. 10.15586/qas.v12iSP1.776
Maurya, P. and Mogra, R. 2016. Assessment of consumption practices of jackfruit (Artocarpus heterophyllus lam.) seeds in villages of Jalalpur block district Ambedarnagar (U.P.) India. Remarking 2:73–75.
Michalak-Majewska, M., Teterycz, D., Muszyński, S., Radzki, W. and Sykut-Domańska, E., 2020. Influence of onion skin powder on nutritional and quality attributes of wheat pasta. PLoS One 15(1): e0227942. 10.1371/journal.pone.0227942
Nandkule, V., Masih, D., Chitra, D.S. and Patil, D., 2015. Development and quality evaluation of jackfruit seed and soy flour noodles. International Journal of Engineering, Science and Technology 3: 802–806.
Nelluri, P., Venkatesh, T., Kothakota, A., Pandiselvam, R., Garg, R., Eswaran, V., et al., 2022. Recent advances in non-thermal and thermal processing of jackfruit (Artocarpus heterophyllus Lam): an updated review. Journal of Food Processing and Preservation 46(9): e16637. 10.1111/jfpp.16637
Setiawan, D., 2016. Physical and chemical characteristics of jackfruit (Artocarpus heterophyllus Lamk.) seeds flour produced under fermentation process by Lactobacillus plantarum. Agriculture and Agricultural Science Procedia 9: 342–347. 10.1016/j.aaspro.2016.02.148
Shanmugapriya, K.S.P.S., Saravana, P.S., Payal, H., Mohammed, S. and Williams, B., 2012. Antioxidant potential of pepper (Piper nigrum Linn.) leaves and its antimicrobial potential against some pathogenic microbes. Indian Journal of Natural Products and Resources 12: 13–24.
Singh, A., Sharma, S., Singh, B. and Kaur, G., 2019. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. Journal of Food Science and Technology 56: 3077–3089. 10.1007/s13197-019-03804-8
Spada, F.P., Mandro, G.F., da Matta Junior, M.D. and Canniatti-Brazaca, S.G., 2020. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience 37: 100683. 10.1016/j.fbio.2020.100683
Sreeja Devi, P.S., Kumar, N.S. and Sabu, K.K., 2021. Phytochemical profiling and antioxidant activities of different parts of Artocarpus heterophyllus Lam. (Moraceae): a review on current status of knowledge. Future Journal of Pharmaceutical Sciences 7: 1–7. 10.1186/s43094-021-00178-7
Sultana, A., Rahman, M.R.T., Islam, M., Rahman, M. and Alim, M.A., 2014. Evaluation of quality of chapaties enriched with jackfruit seed flour and Bengal gram flour. IOSR Journal of Environmental Science, Toxicology and Food Technology 8: 73–78. 10.9790/2402-08537378
Surasani, V.K.R., Singh, A., Gupta, A. and Sharma, S. 2019. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. Lwt 111: 443—448. 10.1016/j.lwt.2019.05.014
Swami, S.B., Thakor, N.J., Haldankar, P.M. and Kalse, S.B., 2012. Jackfruit and its many functional components as related to human health: a review. Comprehensive Reviews in Food Science and Food Safety 11: 565–576. 10.1111/j.1541-4337.2012.00210.x
Swathi, B.S., Lekshmi, G.P.R. and Sajeev, M.S., 2019. Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus. Environment Conservation Journal 20: 89–97. 10.36953/ECJ.2019.20313
Veena, K., Suma, D., Mary, U. and Nandini, P.V., 2015. Development of raw jackfruit based noodles. Food Science Research Journal 6: 326–332. 10.15740/HAS/FSRJ/6.2/326-332
Yıldırım, A., Sönmezoğlu, Ö.A., Sayaslan, A., Kandemir, N. and Gökmen, S., 2019. Molecular breeding of durum wheat cultivars for pasta quality. Quality Assurance and Safety of Crops & Foods 11: 15–21. 10.3920/QAS2017.1236
Arpit, S. and John, D., 2015. Effects of different levels of jackfruit seed flour on the quality characteristics of chocolate cake. Research Journal of Agriculture and Forestry Sciences 3: 6–9.
Azeez, S.O., Lasekan, O., Jinap, S. and Sulaiman, R., 2015. Physico-chemical properties, amino acid profile and antinutritional factors in seeds of three Malaysian grown jackfruit cultivars. Journal of Food, Agriculture and Environment 13: 58–62.
Babiker, E.E., Özcan, M.M., Ghafoor, K., Al Juhaimi, F., Ahmed, I.A.M. and Almusallam, I.A., 2020. Physico-chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour. Journal of Food Processing and Preservation 44: 45–56. 10.1111/jfpp.14745
Babu, P.S., Pulissery, S.K., Chandran, S.M., Mahanti, N.K., Pandiselvam, R., Jaganath, B., et al., 2022. Non-invasive and rapid quality assessment of thermal processed and canned tender jackfruit: NIR spectroscopy and chemometric approach. International Journal of Food Science & Technology 57: 6072–6081. 10.1111/ijfs.15966
Butool, S. and Butool, M., 2015. Nutritional quality on value addition to jack fruit seed flour. International Journal of Science and Research 4: 2406–2411.
Chai, T.T., Xiao, J., Dass, S.M., Teoh, J.Y., Ee, K.Y., Ng, W.J., et al., 2021. Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles. Food Chemistry 340: 127876. 10.1016/j.foodchem.2020.127876
Chen, J., Liang, Y., Li, X., Chen, L. and Xie, F., 2016. Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties. Carbohydrate Polymers 150: 269–277. 10.1016/j.carbpol.2016.05.030
Desai, A., Brennan, M.A., and Brennan, C.S. (2018). The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta. LWT 89: 52–57. 10.1016/j.lwt.2017.10.023
Devi, T.M., 2015. Development of extruded product using jackfruit bulbs and seed flours. Doctoral dissertation, University of Agricultural Sciences, GKVK.
Ding, Q.B., Ainsworth, P., Tucker, G. and Marson, H., 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering 66: 283–289. 10.1016/j.jfoodeng.2004.03.019
Gupta, D., Mann, S., Sood, A. and Gupta, R.K., 2011. Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpous heterolphyllus Lam.). International Journal of Pharma and Bio Sciences 2: 336–345.
Hasan, S.M.K., Hossain, M.A., Hossain, M.J., Roy, J. and Sarker, M.S.H., 2010. Preparation of biscuit from jackfruit (Artocarpus heterophyllus) seed flour blended with wheat flour. The Agriculturists 8: 10–18.
Hossain, M.T., Hossain, M.M., Sarker, M., Shuvo, A.N., Alam, M.M. and Rahman, M.S., 2014. Development and quality evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences 3: 484. 10.11648/j.ijnfs.20140305.28
Kaur, G., Sharma, S., Nagi, H.P.S. and Dar, B.N., 2012. Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology 49: 467–474. 10.1007/s13197-011-0294-3
Kaur, G., Sharma, S., Nagi, H.P.S. and Ranote, P.S., 2013. Enrichment of pasta with different plant proteins. Journal of Food Science and Technology 50: 1000–1005. 10.1007/s13197-011-0404-2
Kumari, V. (2015). Development of an extruded product from raw jackfruit (Doctoral dissertation, Department of Home Science, College of Agriculture, Vellayani).
Lal, A.N., Prince, M.V., Kothakota, A., Pandiselvam, R., Thirumdas, R., Mahanti, N.K., et al., 2021. Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste. Innovative Food Science & Emerging Technologies 74: 102844. 10.1016/j.ifset.2021.102844
Luo, L.J., Guo, X.N. and Zhu, K.X., 2015. Effect of steaming on the quality characteristics of frozen cooked noodles. LWT-Food Science and Technology 62: 1134–1140. 10.1016/j.lwt.2015.02.008
Maduwage, C.S.D.S., Rajakaruna, R.A.M.A.T., Wijesinghe, W.A.J.P. and Jeewanthi, P.W., 2019. Utilization of Jackfruit Seed Flour (Artocarpus heterophyllus L.) as a Thickening Agent in Tomato Sauce Production. In: Uva Wellassa University Conference Proceedings, Feb 7-8, 2019, Sri Lanka, pp. 43–56.
Marzieh, O.M., Mohammad, H., Alizadeh, B.B. and Mohammad, N., 2020. Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR. Quality Assurance and Safety of Crops & Foods 12: 1–8. 10.15586/qas.v12iSP1.776
Maurya, P. and Mogra, R. 2016. Assessment of consumption practices of jackfruit (Artocarpus heterophyllus lam.) seeds in villages of Jalalpur block district Ambedarnagar (U.P.) India. Remarking 2:73–75.
Michalak-Majewska, M., Teterycz, D., Muszyński, S., Radzki, W. and Sykut-Domańska, E., 2020. Influence of onion skin powder on nutritional and quality attributes of wheat pasta. PLoS One 15(1): e0227942. 10.1371/journal.pone.0227942
Nandkule, V., Masih, D., Chitra, D.S. and Patil, D., 2015. Development and quality evaluation of jackfruit seed and soy flour noodles. International Journal of Engineering, Science and Technology 3: 802–806.
Nelluri, P., Venkatesh, T., Kothakota, A., Pandiselvam, R., Garg, R., Eswaran, V., et al., 2022. Recent advances in non-thermal and thermal processing of jackfruit (Artocarpus heterophyllus Lam): an updated review. Journal of Food Processing and Preservation 46(9): e16637. 10.1111/jfpp.16637
Setiawan, D., 2016. Physical and chemical characteristics of jackfruit (Artocarpus heterophyllus Lamk.) seeds flour produced under fermentation process by Lactobacillus plantarum. Agriculture and Agricultural Science Procedia 9: 342–347. 10.1016/j.aaspro.2016.02.148
Shanmugapriya, K.S.P.S., Saravana, P.S., Payal, H., Mohammed, S. and Williams, B., 2012. Antioxidant potential of pepper (Piper nigrum Linn.) leaves and its antimicrobial potential against some pathogenic microbes. Indian Journal of Natural Products and Resources 12: 13–24.
Singh, A., Sharma, S., Singh, B. and Kaur, G., 2019. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. Journal of Food Science and Technology 56: 3077–3089. 10.1007/s13197-019-03804-8
Spada, F.P., Mandro, G.F., da Matta Junior, M.D. and Canniatti-Brazaca, S.G., 2020. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience 37: 100683. 10.1016/j.fbio.2020.100683
Sreeja Devi, P.S., Kumar, N.S. and Sabu, K.K., 2021. Phytochemical profiling and antioxidant activities of different parts of Artocarpus heterophyllus Lam. (Moraceae): a review on current status of knowledge. Future Journal of Pharmaceutical Sciences 7: 1–7. 10.1186/s43094-021-00178-7
Sultana, A., Rahman, M.R.T., Islam, M., Rahman, M. and Alim, M.A., 2014. Evaluation of quality of chapaties enriched with jackfruit seed flour and Bengal gram flour. IOSR Journal of Environmental Science, Toxicology and Food Technology 8: 73–78. 10.9790/2402-08537378
Surasani, V.K.R., Singh, A., Gupta, A. and Sharma, S. 2019. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. Lwt 111: 443—448. 10.1016/j.lwt.2019.05.014
Swami, S.B., Thakor, N.J., Haldankar, P.M. and Kalse, S.B., 2012. Jackfruit and its many functional components as related to human health: a review. Comprehensive Reviews in Food Science and Food Safety 11: 565–576. 10.1111/j.1541-4337.2012.00210.x
Swathi, B.S., Lekshmi, G.P.R. and Sajeev, M.S., 2019. Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus. Environment Conservation Journal 20: 89–97. 10.36953/ECJ.2019.20313
Veena, K., Suma, D., Mary, U. and Nandini, P.V., 2015. Development of raw jackfruit based noodles. Food Science Research Journal 6: 326–332. 10.15740/HAS/FSRJ/6.2/326-332
Yıldırım, A., Sönmezoğlu, Ö.A., Sayaslan, A., Kandemir, N. and Gökmen, S., 2019. Molecular breeding of durum wheat cultivars for pasta quality. Quality Assurance and Safety of Crops & Foods 11: 15–21. 10.3920/QAS2017.1236
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