The nutritional aspects and food applications of Artocarpus altilis starch: A review

Srashti Sharma, Akansha Sharma and Ruchi Verma *

Department of Food Processing and Technology, Gautam Buddha University, Greater Noida (UP), India.
 
Review
International Journal of Science and Research Archive, 2024, 12(01), 3088–3097.
Article DOI: 10.30574/ijsra.2024.12.1.1084
Publication history: 
Received on 04 May 2024; revised on 13 June 2024; accepted on 16 June 2024
 
Abstract: 
Artocarpus altilis is commonly referred to as breadfruit as it is similar to freshly baked bread. It is native to Malaysia, Southern Pacific, and the Caribbean and a mature breadfruit tree can yield between 400 and 2400 kg of breadfruit annually.​The amount of different minerals found in breadfruit varies greatly depending on the cultivar and growth area. These minerals include copper, magnesium, phosphorus, potassium, calcium, cobalt, iron, and manganese. It is abundant in calcium, vital minerals, and carbohydrates. It offers infection protection and is beneficial to heart health. It contains fatty acids that are omega 3 and 6. It is increasingly used as a food additive, regulating stability, texture, and sweetness. It is gluten-free, used in bakery products, and has anti-inflammatory, anti-malarial, and atherosclerotic properties. It is also used in value-added products like Murukku, noodles, and alcohol and is also used as bioplastics and coating materials. Therefore, drying and milling breadfruit into starch is one possible solution. In modern studies, some researcher uses many different methods to preserve or alter the properties of starch and flour via modification methods such as gamma-irradiation. This method is also called the cold-sterilization method and is non-toxic by nature that’s why most of the researchers prefer that method to increase the shelf-life of the flour/starch.
 
Keywords: 
Starch; Additives; Gluten-free; Fatty acids; Bakery products
 
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