บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Chemical and biochemical components of western Samoan breadfruit Artocarpus altilis.

Tumaalii, Fa'ale.

Dissertation Abstracts International

1981

บทคัดย่อ

CHEMICAL AND BIOCHEMICAL COMPONENTS OF WESTERN SAMOAN BREADFRUIT ARTOCARPUS ALTILIS.

This research investigated the chemical and biochemical components of breadfruit.  Its use in composite flour and extension of fresh fruit storage life were also explored as possible avenues of improving breadfruit utilization.  The enzymes of the pulp were extracted and it was found that breadfruit contains alpha-amylase, beta-amylase, maltase, isomerase and invertase.  Amyloglucosidase was not present in significant amounts.  Enzyme activities varied between varieties and within variety during maturation.  Alpha-amylase, beta-amylase, maltase and isomerase activities increased with maturity for seedy varieties and all except beta-amylase increased with maturity for the seedless varieties.  These variations in enzyme activities may explain the observation that seedy varieties tend to be more sweet than the seedless varieties.

 -1.08%) as commercial starches from most other sources.  Breadfruit starch showed the B-type X-ray diffraction pattern common in tuberous starches and resembled potato starch in its gelatinization behaviour.  Variations in particle size, gelatinization behaviour, starch damage and amylose level existed between starches from different varieties and would influence selection as a starch for specific purposes.  The quality of starch extracted by the traditional method suggested it could be used in household food preparations.

 The effect of calcium dipping in prolonging fresh breadfruit storage life of 4 varieties was also studied.  The calcium treatment had improved fresh breadfruit storage life by at least 5 days depending on variety.  The treatment was less effective on sweet varieties as compared to varieties which are less sweet.  Ca2+ caused minimal decreases in starch digestion.  This suggested that the effects of Ca2+ in prolonging postharvest storage life of breadfruit do not arise from effects on starch degrading enzymes.

 The utilization of breadfruit flour in baking was studied.  Effect of adding 10, 15, 20, 30 and 40% of coarse and fine breadfruit flours to wheat flour was studied with baking tests.