Advisor: Prof. Athapol Noomhorm

Advisor: Prof. Athapol Noomhorm
Quality of White Salted Noodles Prepared from Partial Substitution of Wheat Flour by Jackfruit Seed Flour Khemawan Sukondhasingh ID Advisor: Prof. Athapol Noomhorm FEBT_SERD_AIT May 2010

Contents Introduction Objectives Materials & Methods
Results & Discussion Conclusions Recommendations

INTRODUCTION Wheat noodles Partial substitution of wheat flour
Let’s begin with introduction which is sub-divided into 4 topics First is wheat noodles Jackfruit seed flour Xanthan gum

Jackfruit seed flour Xanthan gum

INTRODUCTION Wheat noodles
high consumption: about 30 to 40% of wheat flour consumption in SE Asia main ingredients: 1. wheat flour 2. water 3. salt three main types: 1. white salted noodles (WSN) 2. yellow alkaline noodles 3. instant noodles their consumptions are increasing in number…about 30 to 40% of wheat flour consumption in SE Asia is for wheat noodles there are 3 main ingredients of wheat noodles including wheat flour, water, and salt Wheat noodles are commonly catagorized into 3 main types including WSN, YAN, and instant noodles… for this study, WSN is selected according to its simple ingredients in which it is easier to study the effects of other added ingredients into its normal formula on noodle quality

substitute flour/starch
INTRODUCTION Partial substitution of wheat flour wheat flours are imported: use of alternative flour or starch sources many previous researchers have been investigated the partial replacements of wheat flour by other flour and starch sources for wheat noodle preparation: type of wheat noodles % replacement substitute flour/starch reference white salted noodles 20% potato starch sweet potato starch Chen et al. (2003) Chinese wheat noodles 30% - sweet cassava starch Charles et al. (2007) Asian wheat noodles 10, 20, 30% - coconut flour Gunathilake & Abeurathne (2007) since many Asian countries, including Thailand, are rapidly growing wheat importers, use an alternative flour or starch source such as grain, tuber, root, fruit as well as fruit seed flour or starch in noodle making is one of good results. From previous researches, partial replacements of wheat flour by other flour and starch sources for wheat noodle preparation have been investigated. 20% substitution of WF by native potato and sweet potato starches in WSN were studied by Chen and co-workers in 2003. after that Charles and co-workers have been studied the effect of 30% substitution of WF by sweet cassava starch on Chinese wheat noodle quality in 2007 in the same year, Asian wheat noodles prepared from 10, 20, and 30% of wheat flour by coconut flour were also observed by another two researchers

INTRODUCTION Jackfruit seed flour = waste jackfruit seed:
by product (waste) of processed jackfruit’s pulps for exported products 10-15% of total fruit weight (*Thailand: 78,132 tons/yr. in 1997) high carbohydrate, protein, and dietary fiber contents short shelf-life for fresh seeds jackfruit seeds are considered as by products of processed jackfruit’s pulps for exported products such as canned jackfruit (jackfruit in syrup), fried jackfruit (jackfruit chips), dehydrated jackfruit (dried jackfruit), freeze-dried jackfruit, frozen jackfruit, jackfruit jam, chutney, candy, jelly, and flavoring in ice-cream and drink. but very small proportion of jackfruit seeds are consumed In addition, it was found that jackfruit seeds contain high carbohydrate, protein, and dietary fiber of resistant starch contents whereas its fresh seeds cannot be kept for a long period of time then seed flour could be an alternative product which can be used in some food, so it is interesting to study the properties of flour extracted from jackfruit seeds in order to use as an another alternative flour source in some food. *Department of Agriculture Extension

INTRODUCTION Jackfruit seed flour
has low pasting viscosities and lacks of gluten protein previous researchers have been used jackfruit seed starch/flour as a partial substitute of wheat flour in foods: type of food % replacement reference cookie 5, 10, 15% Ponkeaw & Houyhouan (2003) white bread 5% Tulyathan et al. (2002) whole wheat bread 10% Aziz (2005) cake 16% Amin (2009) Has low pasting viscosities and lacks of gluten protein however many earlier studies showed that jackfruit seed flour or its starch can be used as a flour ingredient substitute in various foods prepared from main ingredient of wheat flour such as cookie (Ponkeaw and Houyhouan, 2003), bread (Tulyathan et al., 2002; Aziz, 2005) and cake (Amin, 2009).

INTRODUCTION Xanthan gum biocompatible
viscous microbial polysaccharide acts as gluten substitute: in baked product (Gallagher et al., 2004; Scholten and Mensing, 2010) in pasta and noodles (Yalcin and Basman, 2008; Lui, 2009) could improve the masticated sensory and increase the toughness of noodles biodegradable Owing to limited characteristics of native jackfruit seed flours in the subject of their low pasting viscosities and lack of gluten protein, their properties for each specific food product, including noodles, should be improved by combining with gluten substitutes; in which xanthan gum is one of them. Referring to recent studies, xanthan gum was widely used as an additive ingredient to gluten-free flour or starch blends for making baked product (Gallagher et al., 2004; Scholten and Mensing, 2010) and pasta (Yalcin and Basman, 2008; Lui, 2009). According to its unique properties, many previous researches revealed that xanthan gum could be used to improve the texture of food products which were prepared from gluten free ingredients through replacing the stretchability which is normally obtained from an inherent characteristic of gluten protein.

OBJECTIVES

OBJECTIVES Main objectives
To use the discarded material of jackfruit seeds as a flour ingredient substitute (value-added product) for wheat noodle making through flour preparation The main objective of this thesis was to use the discarded material of jackfruit seeds as an alternative flour source for wheat noodle making through flour preparation. The improvements of noodle qualities by both pregelatinization and addition of xanthan gum were further studied.

XAN OBJECTIVES Main objectives
To use the discarded material of jackfruit seeds as a flour ingredient substitute (value-added product) for wheat noodle making through flour preparation To improve noodle qualities by addition of xanthan gum XAN The main objective of this thesis was to use the discarded material of jackfruit seeds as an alternative flour source for wheat noodle making through flour preparation. The improvements of noodle qualities by both pregelatinization and addition of xanthan gum were further studied.

MATERIALS & METHODS

MATERIALS & METHODS Materials Wheat flour Jackfruit seeds Salt
Xanthan gum

MATERIALS & METHODS Materials
Wheat flour: “KITE” all-purpose wheat flour (United Flour Mill Public Co., Ltd., Samutprakarn, Thailand) Jackfruit seeds Salt Xanthan gum

Wheat flour: “KITE” all-purpose wheat flour (United Flour Mill Public Co., Ltd., Samutprakarn, Thailand) Jackfruit seeds: variety of “Thong Pra-Sirt” Salt Xanthan gum

Wheat flour: “KITE” all-purpose wheat flour (United Flour Mill Public Co., Ltd., Samutprakarn, Thailand) Jackfruit seeds: variety of “Thong Pra-Sirt” Salt: “Prung Thip” iodized refined table salt Xanthan gum

Wheat flour: “KITE” all-purpose wheat flour (United Flour Mill Public Co., Ltd., Samutprakarn, Thailand) Jackfruit seeds: variety of “Thong Pra-Sirt” Salt: “Prung Thip” iodized refined table salt Xanthan gum: food grade (Ingredient Center Co., Ltd., Bangkok, Thailand)

MATERIALS & METHODS Pre-laboratory
Determination of the maximum percentage of substitution of wheat flour by jackfruit seed flour for white salted noodle making % substitution Various percentages of wheat flour substituted by jackfruit seed flour were investigated for determination of the maximum percent replacement of wheat flour by jackfruit seed flour for white salted noodle making. It was found that at higher levels of 16 percent substitution of wheat flour by jackfruit seed flour, noodle dough cannot be sheeted by a pasta machine. These lumps of dough were too crumbly to be sheeted. This may be due to their lack of gluten protein which is responsible for elasticity and providing good dough fluidity in order to make firmly long noodle strands. Therefore, the replacement of wheat flour at a level of 15 percent by jackfruit seed flour or a composite flour of 85 percent wheat flour and 15 percent jackfruit seed flour was used for white salted noodle preparation and further assessments in this study. Since it was observed that white salted noodle qualities had significant correlations with various pasting parameters of their flour substrates either positive or negative way (Piyachomkwan et al., 2004), pasting properties were used as representatives for prediction of possibility of white salted noodle making from different flour substrates. . In this study, pregelatinizion and addition of xanthan gum were two methods used for improvement of noodle qualities. From pre-laboratorial work, it was found that pregelatinization of jackfruit seed flour gave a further decrease in pasting viscosity to its native jackfruit seed flour whereas addition of xanthan gum in a level of commonly applied in noodle product could raise the pasting viscosity of native jackfruit seed flour. Since the purpose to use pregelatization and additive xanthan gum is to increase the pasting viscosities of jackfruit seed flour, pregelatinized jackfruit seed flour which exhibited lower pasting viscosities in comparison with its native flour was not further applied in white salted noodle preparation.

Fig. 1 Flow chart of overall experimental design
Preparation of jackfruit seed flour Jackfruit seeds All-purpose wheat flour (WF) Jackfruit seed flour (JF) Composite flour (85%WF+15%JF) Assessment of flour properties Proximate analysis Jackfruit seed flour Amylose content Particle size distribution Color Swelling power Solubility Water absorption capacity Pasting properties Making of white salted noodles Control I (100% WF) Jackfruit seed flour Control II (85% WF+15% JF) 85% WF + 15% JF+0.1% XAN 85% WF + 15% JF+0.3% XAN 85% WF + 15% JF+0.2% XAN Assessment of composite flour properties Swelling power Jackfruit seed flour Solubility Water absorption capacity Pasting properties Assessment of noodle qualities Pasting properties Jackfruit seed flour Proximate analysis Cooking qualities Texture of cooked noodles Color of cooked noodles Sensory evaluation Fig. 1 Flow chart of overall experimental design

3.) Jackfruit endosperms
MATERIALS & METHODS Methods Preparation of jackfruit seed flour 1.) Jackfruit 2.) Jackfruit seeds with arils & spermoderms 3.) Jackfruit endosperms 4.) Jackfruit seed flour (10% moisture content) : 30% yield by wt. of fresh seed

3.) Jackfruit endosperms
MATERIALS & METHODS Methods Preparation of jackfruit seed flour 30% yield by weight of fresh seed 1.) Jackfruit 3.) Jackfruit endosperms In this study, flour yield of 30 percent by weight of its fresh seed was obtained. Flour preparation in this study showed flour yield of 30 percent by weight of its fresh seeds, referring to 300 grams of 10 percent moisture content jackfruit seed flour was obtained from one kilogram of fresh jackfruit seeds. 2.) Jackfruit seeds with arils & spermoderms 4.) Jackfruit seed flour (10% moisture content)

MATERIALS & METHODS Methods
Determination of physicochemical and functional properties of flour 2.1 Flour particle size distribution 2.2 Proximate analysis 2.3 Amylose content 2.4 Swelling power and solubility 2.5 Water absorption capacity 2.6 Pasting properties: RVA 2.7 Color: L*, a*, b*

MATERIALS & METHODS Methods White salted noodle (WSN) making
Ingredients: Flour: Control I = 100% of wheat flour Control II = 15% of jackfruit seed flour Water: 40% based on flour weight Salt: 1% based on flour weight Xanthan gum: 0.1, 0.2, 0.3% based on flour weight

5 White Salted Noodle Treatments
MATERIALS & METHODS 5 White Salted Noodle Treatments Control I (100% WF) Control II (15% JF) 15% JF + 0.1% XAN 0.2% XAN 0.3% XAN

Basic steps of WSN making
Dough cutting Drying Fresh noodles Boiling Cooked noodles 1% NaCl Dough mixing Dough resting Water Salt Flour Dough sheeting Mixing = 1. Hydration of starch & protein Resting = 1. Redistribution of water in dough 2. Bond forming between gluten & lipid 3. Gluten Relaxation Compounding & Sheeting= 1. Reduction in thickness 2. Uniform gluten matrix formation Cutting = 1. Making noodles into strand form Drying = 1. Remove moisture content

5 raw fresh white salted noodle treatments
Control I Control II 0.1% XAN 0.2% XAN 0.3% XAN

MATERIALS & METHODS Methods Evaluation of WSN quality
4.1 Proximate analysis 4.2 Cooking quality of dried noodles 4.3 Color of cooked noodles: L*, a*, b* 4.4 Texture of cooked noodles: TPA 4.5 Sensory evaluation: affective sensory method with acceptance test by nine-point Hedonic scale Proximate analysis for 2 control trts and the comparison among five noodles trts were done in view of Cooking quality of dried noodles, Color of cooked noodles, Texture of cooked noodles, and Sensory evaluation

RESULTS & DISCUSSION

RESULTS & DISCUSSION Determination of physicochemical and functional properties of flour 1.1 Flour particle size distribution 4 - 5 μm 8 - 9 μm Figure 2 Particle size distributions of wheat flour (WF) and jackfruit seed flour (JF) It was found that the particle size of wheat flour was smaller than those of JF in which they ranged between 3 and 35 μm with an average of 4 to 5 μm whereas the particle size of jackfruit seed flour varied between 3 and 20 μm with an average of 8 to 9 μm. These results are consistent with the previous studies mentioned that granular structure of jackfruit seed flour observed by scanning electron microscope showed an average size of 6 to 11 μm (Bobbio et al., 1978; Tulyathan et al., 2002; Mukprasirt and Sajjaanantakul, 2003; Tongdang, 2008). For wheat flour, their granular structure consist of two basic forms including the larger of disk-liked or lenticular shaped A-granules which are about 18 to 33 μm in size and the smaller of spherical shaped B-granules which are about 2 to 5 μm in size (Hormdok, 2003). From the result in this study, it can be assumed that all-purpose wheat flours used in this experiment were in the form of smaller one with spherical shape. According to its bimodel granular stucture

Chemical composition (% db)
RESULTS & DISCUSSION 1.2 Chemical analysis Table 1 Chemical compositions of wheat flour and jackfruit seed flour Chemical composition (% db) Wheat flour Jackfruit seed flour Moisture 11.41b 9.93a Crude protein 12.90b 12.51a Crude lipid 1.19b 0.95a Crude fiber 0.21a 2.87b Ash 0.64a 3.63b Available carbohydrate 73.65b 70.11a Amylose 25.28a 23.72a This table illustrates the proximate and amylose content of flours used in this study. It was found the moisture content of wheat flour was significant higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. From the data it was observed that although many proximate contents of wheat flour and jackfruit seed flour were very similar, especially crude protein and crude lipid contents, all of them were significantly different at confidence level of 95%. This was accounting for very small values of their standard deviations, in which crude protein and crude lipid contents of jackfruit seed flour were lower whereas its fiber and ash contents were higher than those of wheat flour. It was noticed that the higher ash content of jackfruit seed flour which is not preferred may be due to some contaminated jackfruit spermoderm; a thin brown layer coated on jackfruit cotyledon, and latex of its seed during flour preparation. Therefore, a way to remove these contaminants more completely is required. However, amylose contents of these two species of flour were not significantly different (p > 0.05). Additionally, the results in this study showed consistency with other previous researches presented that jackfruit seed flour composition generally consists of 9 to 13 percent crude protein, 1 to 3 percent crude lipid, 1 to 3 percent crude fiber, and 3 to 4 percent ash contents (Tulyathan et al., 2002; Mukprasirt and Sajjaanantakul, 2003). For amylose content , the range of 20-26% was observed in WF and % was observed in JF Amylose content WF: 20-26 JF:22-32 Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 1.2 Chemical analysis Wheat flour
Jackfruit seed flour And it can be compared easier from pie graph as shown in this fig. It was found that moisture content of wheat flour was higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. Their protein and lipid contents were very similar but fiber and ash contents of jackfruit seed flour were slightly higher than those of wheat flour. Fig. 3 Comparison in chemical compositions between wheat flour and jackfruit seed flour

Jackfruit seed flour 9.93% 11.41% And it can be compared easier from pie graph as shown in this fig. It was found that moisture content of wheat flour was higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. Their protein and lipid contents were very similar but fiber and ash contents of jackfruit seed flour were slightly higher than those of wheat flour. Fig. 3 Comparison in chemical compositions between wheat flour and jackfruit seed flour

Jackfruit seed flour 9.93% 11.41% 1.19% 0.95% 12.51% 12.90% And it can be compared easier from pie graph as shown in this fig. It was found that moisture content of wheat flour was higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. Their protein and lipid contents were very similar but fiber and ash contents of jackfruit seed flour were slightly higher than those of wheat flour. Fig. 3 Comparison in chemical compositions between wheat flour and jackfruit seed flour

Jackfruit seed flour 9.93% 11.41% 1.19% 0.95% 12.51% 12.90% 2.87% 0.21% And it can be compared easier from pie graph as shown in this fig. It was found that moisture content of wheat flour was higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. Their protein and lipid contents were very similar but fiber and ash contents of jackfruit seed flour were slightly higher than those of wheat flour. 3.63% 0.64% Fig. 3 Comparison in chemical compositions between wheat flour and jackfruit seed flour

Jackfruit seed flour 9.93% 11.41% 1.19% 0.95% 12.51% 12.90% 2.87% 0.21% In which a high fiber content in JF is good for preparation of healthy food And it can be compared easier from pie graph as shown in this fig. It was found that moisture content of wheat flour was higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. Their protein and lipid contents were very similar but fiber and ash contents of jackfruit seed flour were slightly higher than those of wheat flour. 3.63% 0.64% Fig. 3 Comparison in chemical compositions between wheat flour and jackfruit seed flour

RESULTS & DISCUSSION 1.2 Chemical analysis Table 1 Chemical compositions of wheat flour and jackfruit seed flour Chemical composition (% db) Wheat flour Jackfruit seed flour Moisture 11.41b 9.93a Crude protein 12.90b 12.51a Crude lipid 1.19b 0.95a Crude fiber 0.21a 2.87b Ash 0.64a 3.63b Available carbohydrate 73.65b 70.11a Amylose 25.28a 23.72a For amylose content, a significant difference was not observed between these two types of flour in which amylose content sobserved in flour used in this study were in the range of 21 to 25 % which was the optimal flour amylose content range for noodle making. This table illustrates the proximate and amylose content of flours used in this study. It was found the moisture content of wheat flour was significant higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. From the data it was observed that although many proximate contents of wheat flour and jackfruit seed flour were very similar, especially crude protein and crude lipid contents, all of them were significantly different at confidence level of 95%. This was accounting for very small values of their standard deviations, in which crude protein and crude lipid contents of jackfruit seed flour were lower whereas its fiber and ash contents were higher than those of wheat flour. It was noticed that the higher ash content of jackfruit seed flour which is not preferred may be due to some contaminated jackfruit spermoderm; a thin brown layer coated on jackfruit cotyledon, and latex of its seed during flour preparation. Therefore, a way to remove these contaminants more completely is required. However, amylose contents of these two species of flour were not significantly different (p > 0.05). Additionally, the results in this study showed consistency with other previous researches presented that jackfruit seed flour composition generally consists of 9 to 13 percent crude protein, 1 to 3 percent crude lipid, 1 to 3 percent crude fiber, and 3 to 4 percent ash contents (Tulyathan et al., 2002; Mukprasirt and Sajjaanantakul, 2003). For amylose content , the range of 20-26% was observed in WF and % was observed in JF Amylose content WF: 20-26 JF:22-32 Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

amylose content range for noodles:
RESULTS & DISCUSSION 1.2 Chemical analysis Table 1 Chemical compositions of wheat flour and jackfruit seed flour Chemical composition (% db) Wheat flour Jackfruit seed flour Moisture 11.41b 9.93a Crude protein 12.90b 12.51a Crude lipid 1.19b 0.95a Crude fiber 0.21a 2.87b Ash 0.64a 3.63b Available carbohydrate 73.65b 70.11a Amylose 25.28a 23.72a Optimal flour amylose content range for noodles: % For amylose content, a significant difference was not observed between these two types of flour in which amylose content sobserved in flour used in this study were in the range of 21 to 25 % which was the optimal flour amylose content range for noodle making. This table illustrates the proximate and amylose content of flours used in this study. It was found the moisture content of wheat flour was significant higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. From the data it was observed that although many proximate contents of wheat flour and jackfruit seed flour were very similar, especially crude protein and crude lipid contents, all of them were significantly different at confidence level of 95%. This was accounting for very small values of their standard deviations, in which crude protein and crude lipid contents of jackfruit seed flour were lower whereas its fiber and ash contents were higher than those of wheat flour. It was noticed that the higher ash content of jackfruit seed flour which is not preferred may be due to some contaminated jackfruit spermoderm; a thin brown layer coated on jackfruit cotyledon, and latex of its seed during flour preparation. Therefore, a way to remove these contaminants more completely is required. However, amylose contents of these two species of flour were not significantly different (p > 0.05). Additionally, the results in this study showed consistency with other previous researches presented that jackfruit seed flour composition generally consists of 9 to 13 percent crude protein, 1 to 3 percent crude lipid, 1 to 3 percent crude fiber, and 3 to 4 percent ash contents (Tulyathan et al., 2002; Mukprasirt and Sajjaanantakul, 2003). For amylose content , the range of 20-26% was observed in WF and % was observed in JF Amylose content WF: 20-26 JF:22-32 Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

Physicochemical properties
RESULTS & DISCUSSION 1.3 Physicochemical properties Table 2 Values of swelling power, solubility, and water absorption capacity of wheat flour and jackfruit seed flour Physicochemical properties Wheat flour Jackfruit seed flour Swelling power (g H2O/g flour) 7.997b 6.616a Solubility (%) 5.091a 11.934b Water absorption capacity (g H2O/g flour) 2.281a 4.019b Swelling power, solubility, and water absorption capacity of wheat flour and jackfruit seed flour were determined. Swelling power of jackfruit seed flour determined at 92.5˚C was significantly lower than that of wheat flour but its solubility (at 92.5˚C) and water absorption capacity were higher than those of wheat flour (p ≤ 0.05). However, it was noticed that the value of swelling power and water absorption capacity between two type of flour were not big difference as solubility. this big difference of solubility values of wheat flour and jackfruit seed flour may be due to the difference in lipid contents between them since it has been reported that The soluble leaching from the granule can be hindered by an insoluble complex formation between lipid and amylose molecules in the starch granule This statement is well supported the results in this experiment; a higher lipid content of wheat flour than that of jackfruit seed flour resulted in a much lower percentage of solubility of its granules many studies revealed that these properties of flour were influenced by its amylose content but this study found that there were no significant different in amylose content of these two type of starches. These results implied that not only the amylose content, but also the other factors can dominantly affect the values of swelling power and solubility. the swelling and solubility of the starch granule are largely depending on its lipid content. The soluble leaching from the granule can be hindered by a complex formation between lipid and amylose molecules in the starch granule since this complex is insoluble in water (Singh et al., 2003). This statement is well supported the results in this experiment (Table 4.1 and 4.2); a higher lipid content of wheat flour than that of jackfruit seed flour resulted in a much lower percentage of solubility of its granules (p ≤ 0.05). Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 1.4 Pasting properties
Table 3 Pasting parameters of wheat flour and jackfruit seed flour Pasting parameters Wheat flour Jackfruit seed flour Pasting temperature (˚C) 85.80a 88.70b Peak time (min) 5.98b 5.20a Peak viscosity (RVU) 176.50b 137.07a Hot paste viscosity (RVU) 112.19b 93.50a Breakdown (RVU) 64.30b 43.57a Final viscosity (RVU) 221.64b 133.39a Setback (RVU) 109.44b 39.89a From the experiment, all pasting viscosities of jackfruit seed flour were lower than those of wheat flour; whereas its pasting temperature was higher. These parameters attribute to the stronger granular structure of jackfruit seed flour than wheat flour. A higher pasting temperature of jackfruit seed flour explained that it tends to response to heat and become a paste at a higher temperature. Low peak viscosity of jackfruit seed flour represents its high resistance of swelling extent at high temperatures. Lower breakdown viscosity of jackfruit seed flour donates the flour was more endurable to heating and shearing than wheat flour did. The very low value of final viscosity of jackfruit seed flour compared to wheat flour detected that its final paste would not be viscous and sticky enough for forming a specific product. As a result, the texture of a food product made from jackfruit seed flour alone will not be firm. In addition, the low setback viscosity of jackfruit seed flour announces a low tendency of its starch gel to retrograde which causing the undesired phenomenon of syneresis. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Final viscosity Peak viscosity Setback Breakdown Hot paste viscosity It can be easily seen from this figure showing the Comparison in RVA pasting curve between wheat flour and jackfruit seed flour. And it is easier to compare with this graph Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit seed flours

Tristimulus color parameters
RESULTS & DISCUSSION 1.5 Color Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour Tristimulus color parameters Wheat flour Jackfruit seed flour L* 93.40b 91.65a a* +0.27b -0.46a b* +7.69a +11.43b the last investigated property of flour is color properties, Tristimulus color parameters of L*, a*, and b* were used in this study. Compared to wheat flour, the jackfruit seed flour showed a little lower value of L*, yet it was significantly different (p ≤ 0.05), due to its slightly less brightness. However, both types of flour were categorized as light flour since their L* values (93.40 and 91.65) were much closed to 100. The values of a* of wheat flour and jackfruit seed flour detected that they were very weak reddish (+0.27) and greenish colors (-0.46), respectively. From the values of b*, it can be stated that a degree of yellowness in color of jackfruit seed flour (+11.43) was pretty higher than that of wheat flour (+7.69). Although all tristimulus color parameters of L*, a*, and b* between these two kinds of flour are significantly different (p ≤ 0.05), there was only small different value of each parameter between them. As a result, a partial substitution of wheat flour by jackfruit seed flour should not bring a major effect on its product color. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 1.5 Color Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour Tristimulus color parameters Wheat flour Jackfruit seed flour L* 93.40b 91.65a a* +0.27b -0.46a b* +7.69a +11.43b more brightness less brightness the last investigated property of flour is color properties, Tristimulus color parameters of L*, a*, and b* were used in this study. Compared to wheat flour, the jackfruit seed flour showed a little lower value of L*, yet it was significantly different (p ≤ 0.05), due to its slightly less brightness. However, both types of flour were categorized as light flour since their L* values (93.40 and 91.65) were much closed to 100. The values of a* of wheat flour and jackfruit seed flour detected that they were very weak reddish (+0.27) and greenish colors (-0.46), respectively. From the values of b*, it can be stated that a degree of yellowness in color of jackfruit seed flour (+11.43) was pretty higher than that of wheat flour (+7.69). Although all tristimulus color parameters of L*, a*, and b* between these two kinds of flour are significantly different (p ≤ 0.05), there was only small different value of each parameter between them. As a result, a partial substitution of wheat flour by jackfruit seed flour should not bring a major effect on its product color. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 1.5 Color Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour Tristimulus color parameters Wheat flour Jackfruit seed flour L* 93.40b 91.65a a* +0.27b -0.46a b* +7.69a +11.43b less yellowness more yellowness the last investigated property of flour is color properties, Tristimulus color parameters of L*, a*, and b* were used in this study. Compared to wheat flour, the jackfruit seed flour showed a little lower value of L*, yet it was significantly different (p ≤ 0.05), due to its slightly less brightness. However, both types of flour were categorized as light flour since their L* values (93.40 and 91.65) were much closed to 100. The values of a* of wheat flour and jackfruit seed flour detected that they were very weak reddish (+0.27) and greenish colors (-0.46), respectively. From the values of b*, it can be stated that a degree of yellowness in color of jackfruit seed flour (+11.43) was pretty higher than that of wheat flour (+7.69). Although all tristimulus color parameters of L*, a*, and b* between these two kinds of flour are significantly different (p ≤ 0.05), there was only small different value of each parameter between them. As a result, a partial substitution of wheat flour by jackfruit seed flour should not bring a major effect on its product color. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Determination of physicochemical properties of the composite flour (85%WF+15%JF) for WSN making Table 5 Values of swelling power, solubility, and water absorption capacity of wheat flour, jackfruit seed flour, and the composite flour Physicochemical properties Wheat flour Jackfruit seed flour Composite flour (85% WF+15% JF) Swelling power (g H2O/g flour) 7.996c 6.616a 7.462b Solubility (%) 5.091a 11.934c 6.049b Water absorption capacity (g H2O/g flour) 2.281a 4.019c 2.535b The second part of the experiment was the determination of physicochemical properties of the composite flour for WSN preparation the physicochemical properties of the composite flour in terms of sp, s, and wac. were determined in comparison with individual WF and JF. The result showed that 15 percent substitution of wheat flour by jackfruit seed flour caused a minute decrease in swelling power while caused a minute increase in solubility and water absorption capacity. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Proximate analysis of WSN
Table 6 Chemical compositions from proximate analysis of control I and control II white salted noodle (WSN) treatments Chemical composition (%) WSN prepared from % WF (control I) WSN prepared from % WF and 15% JF (control II) Moisture 29.40a 28.74a Crude protein 8.56b 8.25a Crude lipid 1.23b 1.13a Crude fiber 0.03a 0.23b Ash 1.07a 1.36b Available carbohydrate 59.71a 60.29a the 3rd part of the experiment was proximate analysis of WSN. Proximate contents of two control noodle treatments were investigated. Moisture contents of both treatments were insignificantly different. This may be due to a high proportion of wheat flour in the control II treatment. For crude protein, it was found to present in a higher content in control I treatment than control II treatment. This result was conformed to the crude protein content of their flour substrate since it was detected that wheat flour composed of crude protein at a higher percentage than jackfruit seed flour It was also observed that a replacement of 15 percent wheat flour by jackfruit seed flour could improve the quality of white salted noodles by significant decrease of crude lipid content. This was one of jackfruit seed flour advantages for preparation of noodles with low fat content as the flour consists of lower crude lipid content than all-purpose wheat flour Besides, 15 percent substitution of wheat flour by jackfruit seed flour also increased (p ≤ 0.05) crude fiber content of its white salted noodles which is preferred for healthy food. Conversely, there was a disadvantage of 15 percent replacement by jackfruit seed in the formula of wheat noodles in view of it significantly increased ash content (p ≤ 0.05) of its noodles in which this is one of undesired characteristics of white salted noodles. However, a significant difference in available carbohydrate between these two control noodle treatments was not observed (p > 0.05). Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Proximate analysis of WSN Control I Control II
And You can see from this fig. that these 2 control noodle treatments were very similar in chemical compositions the 3rd part of the experiment was proximate analysis of WSN. Proximate contents of two control noodle treatments were investigated. Moisture contents of both treatments were insignificantly different. This may be due to a high proportion of wheat flour in the control II treatment. For crude protein, it was found to present in a higher content in control I treatment than control II treatment. This result was conformed to the crude protein content of their flour substrate since it was detected that wheat flour composed of crude protein at a higher percentage than jackfruit seed flour It was also observed that a replacement of 15 percent wheat flour by jackfruit seed flour could improve the quality of white salted noodles by significant decrease of crude lipid content. This was one of jackfruit seed flour advantages for preparation of noodles with low fat content as the flour consists of lower crude lipid content than all-purpose wheat flour Besides, 15 percent substitution of wheat flour by jackfruit seed flour also increased (p ≤ 0.05) crude fiber content of its white salted noodles which is preferred for healthy food. Conversely, there was a disadvantage of 15 percent replacement by jackfruit seed in the formula of wheat noodles in view of it significantly increased ash content (p ≤ 0.05) of its noodles in which this is one of undesired characteristics of white salted noodles. However, a significant difference in available carbohydrate between these two control noodle treatments was not observed (p > 0.05). Fig. 5 Comparison in chemical compositions of noodles between control I (100% WF) and control II (85% WF and 15% JF) treatments

RESULTS & DISCUSSION Effect of xanthan gum on pasting properties of the composite flour (85%WF+15%JF) for WSN preparation next 4th part of the experiment was to study the effect of xanthan gum on pasting properties of the composite flour Fig. 6 RVA pasting curve of the composite flour (85% WF and 15% JF)

RESULTS & DISCUSSION Table 7 Effect of xanthan gum (XAN) on pasting parameters of composite flour in comparison with wheat flour Pasting parameters WF (control I) 15% JF (control II) + 0.1% XAN 0.2% XAN 0.3% XAN Pasting temp (˚C) 85.80a 86.87ab 86.42ab 87.02ab 87.32b Peak time (min) 5.98d 5.78a 5.84abc 5.82ab 5.91bcd PV (RVU) 176.50e 149.03a 153.39b 164.58c 172.25d HPV (RVU) 112.19e 93.39a 95.03b 104.50c 106.97d BD (RVU) 64.31d 55.64a 58.36b 60.08c 65.28d FV (RVU) 221.64e 187.31a 191.06b 198.33c 200.69d SB (RVU) 109.44d 93.92abc 96.03bc 93.83ab 95.06abc this table illustrated the RVA pasting parameters of flour substrates for all five noodle treatments Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Final viscosity Peak viscosity Setback Breakdown Hot paste viscosity Which were determined from these RVA curves Since from many previous studies, it has been postulated that final viscosity and setback value are two good indicators for predicting the quality of white slated noodles, these two parameter were focused. Fig. 7 Comparison of RVA pasting curve of the flour substrates among all 5 treatments

RESULTS & DISCUSSION From the experiment, it was found that additive xanthan gum gave a higher final viscosity which is preferred for more firmness of product while it showed no significant effect on setback value of this composite flour substrate. Fig.8 Effect of xanthan gum (XAN) on final viscosity of the composite flour in comparison with wheat flour Fig.9 Effect of xanthan gum (XAN) on setback of the composite flour in comparison with wheat flour Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

Assessment of noodle qualities
RESULTS & DISCUSSION Effect of xanthan gum on white salted noodle quality prepared from 15 percent substitution of wheat flour by jackfruit seed flour Texture of cooked noodles Color Cooking qualities Assessment of noodle qualities Sensory evaluation 5th part of the experiment was to study the Effect of xanthan gum on white salted noodle quality in terms of cooking qualities, texture & color of cooked noodles, and sensory evaluation

RESULTS & DISCUSSION 5.1 Cooking qualities
Table 8 Effect of xanthan gum (XAN) on cooking qualities of noodles prepared from 15 percent substitution of wheat flour by jackfruit seed flour (JF) compared with those prepared from individual wheat flour (WF) Cooking qualities WF (control I) 15% JF (control II) + 0.1% XAN 0.2% XAN 0.3% XAN Cooking time (sec) 50b 40a Cooking weight (%) 61.22a 71.95b 70.25b 86.49c 92.06d Cooking loss (%) 1.78a 2.10b 2.49c 3.03d 2.99d Fro cooking qualities, the values of cooking time, cooking wt, and cooking loss were determined Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION It was found that additive xanthan gum gave a further increase in both cooking weight and cooking loss percentages to its noodle products. addition of xanthan gum was investigated to raise a cooking loss percentage. This is probably caused by untightly hold on the noodle surface of flour when more types of substrate were added, including additive xanthan gum. Xanthan gum may hinder the homogeneity formation of the flour substrate in the noodle products resulting in more solid leaching from the noodles during cooking. Fig.10 Comparison in cooking weight (%) of noodles among five treatments Fig.11 Comparison in cooking loss (%) of noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 5.2 Color of cooked noodles
Table 9 Effect of xanthan gum (XAN) on color of cooked noodles prepared from 15 percent substitution of wheat flour by jackfruit seed flour (JF) compared with those prepared from individual wheat flour (WF) Color parameter WF (control I) 15% JF (control II) + 0.1% XAN 0.2% XAN 0.3% XAN L* 72.75d 67.97a 69.62b 71.05c 71.31c a* 0.43e -0.36a -0.32b -0.06c 0.09d b* 10.60a 10.55a 10.98b 12.30c 12.96d The 2nd investigated quality is color It has been viewed that the desired color of white salted noodles is slightly creamy with brightness. As a result, the preferred color parameters of white salted noodles with good quality should combine with high value of L*, very small value of a* either on positive or negative direction, and small to moderate positive value of b* for a creamy color. In this experiment, It was found that values of L*, a*, and b* of noodles were significantly affected by the level of xanthan gum added Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION lightness
the improvement in color quality of noodles in this study by xanthan gum addition was achieved through an increase in lightness (L*), a diminutive degree in redness (+a*) exhibit, and a small increase in yellowness (+b*). Fig.12 Comparison of L* of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION the improvement in color quality of white salted noodles prepared from a blend of 85 percent wheat flour and 15 percent jackfruit seed flour by xanthan gum addition was achieved through an increase in lightness (L*), a diminutive degree in redness (+a*) exhibit, and a small increase in yellowness (+b*). Fig.14 Comparison of b* of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 5.3 Texture of cooked noodles
hardness adhesiveness = A3 cohesiveness = A2/A1 springiness = L2/L1 resilience = A5/A4 A4 A5 Force (N) A1 A2 Time (sec) L1 L2 A3 Fig. 15 Example of a force-time curve from TPA of cooked noodles

RESULTS & DISCUSSION 5.3 Texture of cooked noodles Hardness = 1st peak
Adhesiveness = A3 Cohesiveness = A2/A1 Springiness = L2/L1 Chewiness = hardness x cohesiveness x springiness Resilience = A5/A4 3rd investigated quality is texture These following 6 parameters from Texture profile analysis were determined

RESULTS & DISCUSSION 5.3 Texture of cooked noodles Hardness
Adhesiveness Cohesiveness Springiness Chewiness Resilience For noodles quality, 2 important texture parameters are hardness and cohesiveness 3rd investigated quality is texture These following 6 parameters from Texture profile analysis were determined

RESULTS & DISCUSSION 5.3 Texture of cooked noodles Hardness = firmness
Adhesiveness Cohesiveness Springiness Chewiness Resilience The value of hardness is usually referred to the firmness of the sample. The noodle firmness has been reported to be responsible for its protein structure and formation of its compositions during noodle preparation. Therefore, treatments with different substrate compositions for noodle production tend to give different values of their firmness. From the results, it showed that jackfruit seed flour brought its noodle product a very low firmness value when compared to that of one prepared from wheat flour only (control I treatment). In addition, it was found that firmness of white salted noodles was significantly higher with the addition of xanthan gum

RESULTS & DISCUSSION From the results, it showed that jackfruit seed flour brought its noodle product a very low firmness value when compared to that of one prepared from wheat flour only (control I treatment). In addition, it was found that firmness of white salted noodles was significantly higher with the addition of xanthan gum Fig. 16 Comparison of hardness (N) of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION improve firmness
Whereas additive xanthan gum could be used to improve the firmness of its noodles product In addition, it was found that firmness of white salted noodles was significantly higher with the addition of xanthan gum. improve firmness Fig. 16 Comparison of hardness (N) of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 5.3 Texture of cooked noodles Hardness
Adhesiveness Cohesiveness Springiness Chewiness Resilience

RESULTS & DISCUSSION cohesiveness slipperiness
It has been postulated that the value of cohesiveness inversely correlates with slipperiness of noodles both in terms of mouth feel and separation between noodle strands Commonly, noodles with low cohesiveness are preferred for high slipperiness of the products. From the experiment, a decreased cohesiveness observed in control II treatment in comparison with control I treatment (p ≤ 0.05) was attributed to a 15 percent replacement of wheat flour by jackfruit seed flour in noodle preparation. This lower cohesiveness value elucidated that there was a decrease in stickiness between noodles themselves which in turn, leading to an increase in slipperiness of its noodle product. although an addition of xanthan gum at 0.3 percent to the composite flour lowered the slipperiness of its noodle product, it yet brought a better noodle quality in terms of higher slipperiness when compared to control I treatment. cohesiveness slipperiness Fig. 17 Comparison of cohesiveness of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION From the result, a decreased cohesiveness was observed in control II treatment in comparison with control I treatment (p ≤ 0.05) was attributed to a 15 percent replacement of wheat flour by jackfruit seed flour in noodle preparation. This lower cohesiveness value elucidated that there was a decrease in stickiness between noodles themselves which is referred to an increase in slipperiness of its noodle product. although an addition of xanthan gum at 0.3 percent to the composite flour lowered the slipperiness of its noodle product, it yet brought a better noodle quality in terms of higher slipperiness when compared to control I treatment. Fig. 17 Comparison of cohesiveness of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION stickiness slipperiness =
From the result, a decreased cohesiveness was observed in control II treatment in comparison with control I treatment (p ≤ 0.05) was attributed to a 15 percent replacement of wheat flour by jackfruit seed flour in noodle preparation. This lower cohesiveness value elucidated that there was a decrease in stickiness between noodles themselves which is referred to an increase in slipperiness of its noodle product. although an addition of xanthan gum at 0.3 percent to the composite flour lowered the slipperiness of its noodle product, it yet brought a better noodle quality in terms of higher slipperiness when compared to control I treatment. Fig. 17 Comparison of cohesiveness of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION slipperiness slipperiness
although an addition of xanthan gum at a level of 0.3 percent to the composite flour significant increased the cohesiveness of its noodle product, it yet brought a better noodle quality in terms of higher slipperiness when compared to control I treatment. slipperiness slipperiness Fig. 17 Comparison of cohesiveness of cooked noodles among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 5.4 Sensory evaluation: affective method

RESULTS & DISCUSSION like dislike
The overall acceptance of cooked noodles evaluated by untrained panelists showed that noodles prepared from the composite flour with 0.2 percent of additive xanthan gum achieved the highest score as control I treatment. Fig.18 Comparison of scores in overall acceptance using nine-point Hedonic scale among five treatments Values shown on the bar are means of three replications while the different letters within the same graph detect the significantly different values at p ≤ 0.05 by LSD test.

CONCLUSIONS For conclusions, from the results obtained in this study, it can be concluded that.. For conclusions, the results in this study can be concluded into 6 following main points

CONCLUSIONS Flour extracted from bio-waste of jackfruit seeds can be used as a partial (15%) flour ingredient substitute for white salted noodles 6. For noodle quality, their cooking qualities, color, and texture parameters along with acceptances from sensory evaluation were determined noodles prepared from the composite flour with 0.3 percent of additive xanthan gum showed the best result in view of instrumental assessments, in which they exhibited the closer values (p > 0.05) of pasting viscosities as well as color and texture parameters to those of noodles prepared from 100 percent wheat flour as commercial formula (control I) whereas one with 0.2 percent of xanthan gum enrichment obtained the highest acceptance from sensory evaluation as control I treatment (p ≤ 0.05).

CONCLUSIONS Noodles prepared from the composite flour (85%WF and 15% JF) with 0.3% of additive xanthan gum showed the best result in view of instrumental assessments, in comparison with those prepared from 100% wheat flour as commercial formula (control I) Noodles with 0.2% of xanthan gum enrichment obtained the highest acceptance from sensory evaluation as control I treatment. 0.2% XAN 85% WF 15% JF + = WSN And for noodle quality, it can be summed up that…. 6. For noodle quality, their cooking qualities, color, and texture parameters along with acceptances from sensory evaluation were determined noodles prepared from the composite flour with 0.3 percent of additive xanthan gum showed the best result in view of instrumental assessments, in which they exhibited the closer values (p > 0.05) of pasting viscosities as well as color and texture parameters to those of noodles prepared from 100 percent wheat flour as commercial formula (control I) whereas one with 0.2 percent of xanthan gum enrichment obtained the highest acceptance from sensory evaluation as control I treatment (p ≤ 0.05).

RECOMMENDATIONS

RECOMMENDATIONS Recommendations for further study
Reduce ash content of jackfruit seed flour during flour preparation Use high fiber of jackfruit seed flour in fortified foods Investigate the effect of partial substitute of wheat flour by jackfruit seed flour in yellow alkaline noodle and instant noodle preparation Improve the quality of white salted noodles prepared from a blend of wheat flour and jackfruit seed flour by using other gluten substitutes Partial substitute wheat flour by jackfruit seed flour in other food product preparation 1 According to the observed high ash content of prepared jackfruit seed flour which may be a result of some contaminated jackfruit spermoderm; a thin brown layer coated on jackfruit cotyledon, and latex of its seed during flour preparation, a way to remove these contaminants more completely should be further determined. 2. Since there are another two types of wheat noodles including yellow alkaline noodles and instant noodles, their qualities affected by partial substitution of WF by JF for noodle preparation should be observed. in which they could be prepared from a partial substitution of wheat flour by jackfruit seed flour as well as white salted noodle preparation. For yellow alkaline noodles, an alkaline salt is added in the formula whereas more heating process is conducted during frying for instant noodle making then some effects on their corresponding noodle quality should be observed. 3. Beside xanthan gum, other gluten-free substitutes can be used for improvement the food products prepared from a partial replacement of wheat flour by jackfruit seed flour. The effect of other gluten substitutes besides xanthan gum in a blend of wheat flour and jackfruit seed flour on their derived product should be further studied. 4. There are varieties of food products prepared from a main ingredient of wheat flour. Since white salted noodles can be prepared from 15 percent substitution of wheat flour by jackfruit seed flour, then other wheat flour based food products prepared from a jackfruit seed flour blended with wheat flour can be investigated 5. high fiber content observed in JF can be extracted and further fortify in various food products as healthy or functional food

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RESULTS & DISCUSSION 1.2 Chemical analysis Table 1 Chemical compositions of wheat flour and jackfruit seed flour Chemical composition (% db) Wheat flour Jackfruit seed flour Moisture 11.41b ± 0.09 9.93a ± 0.04 Crude protein 12.90b ± 0.04 12.51a ± 0.11 Crude lipid 1.19b ± 0.03 0.95a ± 0.03 Crude fiber 0.21a ± 0.01 2.87b ± 0.05 Ash 0.64a ± 0.01 3.63b ± 0.03 Available carbohydrate 73.65b ± 0.16 70.11a ± 0.19 Amylose 25.28a ± 0.68 23.72a ± 0.72 This table illustrates the proximate and amylose content of flours used in this study. It was found the moisture content of wheat flour was significant higher than that of jackfruit seed flour since wheat flour used in this study was directly used the all-purpose wheat flour in commercial market while jackfruit seed flour used in this study was prepared from raw jackfruit seeds and a moisture content of prepared flour at a level of 10 % was used as a criteria. From the data it was observed that although many proximate contents of wheat flour and jackfruit seed flour were very similar, especially crude protein and crude lipid contents, all of them were significantly different at confidence level of 95%. This was accounting for very small values of their standard deviations, in which crude protein and crude lipid contents of jackfruit seed flour were lower whereas its fiber and ash contents were higher than those of wheat flour. It was noticed that the higher ash content of jackfruit seed flour which is not preferred may be due to some contaminated jackfruit spermoderm; a thin brown layer coated on jackfruit cotyledon, and latex of its seed during flour preparation. Therefore, a way to remove these contaminants more completely is required. However, amylose contents of these two species of flour were not significantly different (p > 0.05). Additionally, the results in this study showed consistency with other previous researches presented that jackfruit seed flour composition generally consists of 9 to 13 percent crude protein, 1 to 3 percent crude lipid, 1 to 3 percent crude fiber, and 3 to 4 percent ash contents (Tulyathan et al., 2002; Mukprasirt and Sajjaanantakul, 2003). For amylose content , the range of 20-26% was observed in WF and % was observed in JF Amylose content WF: 20-26 JF:22-32 Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

Physicochemical properties
RESULTS & DISCUSSION 1.3 Physicochemical properties Table 2 Values of swelling power, solubility, and water absorption capacity of wheat flour and jackfruit seed flour Physicochemical properties Wheat flour Jackfruit seed flour Swelling power (g H2O/g flour) 7.997b ± 0.187 6.616a ± 0.098 Solubility (%) 5.091a ± 0.170 11.934b ± 0.307 Water absorption capacity (g H2O/g flour) 2.281a ± 0.013 4.019b ± 0.041 Swelling power, solubility, and water absorption capacity of wheat flour and jackfruit seed flour were determined. Swelling power of jackfruit seed flour determined at 92.5˚C was significantly lower than that of wheat flour but its solubility (at 92.5˚C) and water absorption capacity were higher than those of wheat flour (p ≤ 0.05). However, it was noticed that the value of swelling power and water absorption capacity between two type of flour were not big difference as solubility. this big difference of solubility values of wheat flour and jackfruit seed flour may be due to the difference in lipid contents between them since it has been reported that The soluble leaching from the granule can be hindered by an insoluble complex formation between lipid and amylose molecules in the starch granule This statement is well supported the results in this experiment; a higher lipid content of wheat flour than that of jackfruit seed flour resulted in a much lower percentage of solubility of its granules many studies revealed that these properties of flour were influenced by its amylose content but this study found that there were no significant different in amylose content of these two type of starches. These results implied that not only the amylose content, but also the other factors can dominantly affect the values of swelling power and solubility. the swelling and solubility of the starch granule are largely depending on its lipid content. The soluble leaching from the granule can be hindered by a complex formation between lipid and amylose molecules in the starch granule since this complex is insoluble in water (Singh et al., 2003). This statement is well supported the results in this experiment (Table 4.1 and 4.2); a higher lipid content of wheat flour than that of jackfruit seed flour resulted in a much lower percentage of solubility of its granules (p ≤ 0.05). Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 1.4 Pasting properties
Table 3 Pasting parameters of wheat flour and jackfruit seed flour Pasting parameters Wheat flour Jackfruit seed flour Pasting temperature (˚C) 85.80a ± 0.69 88.70b ± 0.44 Peak time (min) 5.98b ± 0.04 5.20a ± 0.07 Peak viscosity (RVU) 176.50b ± 0.14 137.07a ± 1.85 Hot paste viscosity (RVU) 112.19b ± 1.13 93.50a ± 0.80 Breakdown (RVU) 64.30b ± 0.99 43.57a ± 1.08 Final viscosity (RVU) 221.64b ± 0.79 133.39a ± 1.33 Setback (RVU) 109.44b ± 1.19 39.89a ± 0.54 From the experiment, all pasting viscosities of jackfruit seed flour were lower than those of wheat flour; whereas its pasting temperature was higher. These parameters attribute to the stronger granular structure of jackfruit seed flour than wheat flour. A higher pasting temperature of jackfruit seed flour explained that it tends to response to heat and become a paste at a higher temperature. Low peak viscosity of jackfruit seed flour represents its high resistance of swelling extent at high temperatures. Lower breakdown viscosity of jackfruit seed flour donates the flour was more endurable to heating and shearing than wheat flour did. The very low value of final viscosity of jackfruit seed flour compared to wheat flour detected that its final paste would not be viscous and sticky enough for forming a specific product. As a result, the texture of a food product made from jackfruit seed flour alone will not be firm. In addition, the low setback viscosity of jackfruit seed flour announces a low tendency of its starch gel to retrograde which causing the undesired phenomenon of syneresis. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 1.5 Color Table 4 Tristimulus color parameters of wheat flour and jackfruit seed flour Tristimulus color parameters Wheat flour Jackfruit seed flour L* 93.40b ± 0.12 91.65a ± 0.26 a* +0.27b ± 0.04 -0.46a ± 0.08 b* +7.69a ± 0.11 +11.43b ± 0.11 the last investigated property of flour is color properties, Tristimulus color parameters of L*, a*, and b* were used in this study. Compared to wheat flour, the jackfruit seed flour showed a little lower value of L*, yet it was significantly different (p ≤ 0.05), due to its slightly less brightness. However, both types of flour were categorized as light flour since their L* values (93.40 and 91.65) were much closed to 100. The values of a* of wheat flour and jackfruit seed flour detected that they were very weak reddish (+0.27) and greenish colors (-0.46), respectively. From the values of b*, it can be stated that a degree of yellowness in color of jackfruit seed flour (+11.43) was pretty higher than that of wheat flour (+7.69). Although all tristimulus color parameters of L*, a*, and b* between these two kinds of flour are significantly different (p ≤ 0.05), there was only small different value of each parameter between them. As a result, a partial substitution of wheat flour by jackfruit seed flour should not bring a major effect on its product color. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Determination of physicochemical properties of the composite flour (85%WF+15%JF) for WSN making Table 5 Values of swelling power, solubility, and water absorption capacity of wheat flour, jackfruit seed flour, and the composite flour Physicochemical properties Wheat flour Jackfruit seed flour Composite flour (85% WF+15% JF) Swelling power (g H2O/g flour) 7.996c ± 0.186 6.616a ± 0.099 7.462b ± 0.221 Solubility (%) 5.091a ± 0.170 11.934c ± 0.307 6.049b ± 0.180 Water absorption capacity (g H2O/g flour) 2.281a ± 0.013 4.019c ± 0.041 2.535b ± 0.049 The second part of the experiment was the determination of physicochemical properties of the composite flour for WSN preparation the physicochemical properties of the composite flour in terms of sp, s, and wac. were determined in comparison with individual WF and JF. The result showed that 15 percent substitution of wheat flour by jackfruit seed flour caused a minute decrease in swelling power while caused a minute increase in solubility and water absorption capacity. Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Proximate analysis of WSN
Table 6 Chemical compositions from proximate analysis of control I and control II white salted noodle (WSN) treatments Chemical composition (%) WSN prepared from % WF (control I) WSN prepared from % WF and 15% JF (control II) Moisture 29.40a ± 0.14 28.74a ± 0.14 Crude protein 8.56b ± 0.09 8.25a ± 0.08 Crude lipid 1.23b ± 0.01 1.13a ± 0.02 Crude fiber 0.03a ± 0.01 0.23b ± 0.01 Ash 1.07a ± 0.02 1.36b ± 0.04 Available carbohydrate 59.71a ± 0.17 60.29a ± 0.16 the 3rd part of the experiment was proximate analysis of WSN. Proximate contents of two control noodle treatments were investigated. Moisture contents of both treatments were insignificantly different. This may be due to a high proportion of wheat flour in the control II treatment. For crude protein, it was found to present in a higher content in control I treatment than control II treatment. This result was conformed to the crude protein content of their flour substrate since it was detected that wheat flour composed of crude protein at a higher percentage than jackfruit seed flour It was also observed that a replacement of 15 percent wheat flour by jackfruit seed flour could improve the quality of white salted noodles by significant decrease of crude lipid content. This was one of jackfruit seed flour advantages for preparation of noodles with low fat content as the flour consists of lower crude lipid content than all-purpose wheat flour Besides, 15 percent substitution of wheat flour by jackfruit seed flour also increased (p ≤ 0.05) crude fiber content of its white salted noodles which is preferred for healthy food. Conversely, there was a disadvantage of 15 percent replacement by jackfruit seed in the formula of wheat noodles in view of it significantly increased ash content (p ≤ 0.05) of its noodles in which this is one of undesired characteristics of white salted noodles. However, a significant difference in available carbohydrate between these two control noodle treatments was not observed (p > 0.05). Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Table 7 Effect of xanthan gum (XAN) on pasting parameters of composite flour in comparison with wheat flour Pasting parameters WF (control I) 15% JF (control II) + 0.1% XAN 0.2% XAN 0.3% XAN Pasting temp (˚C) 85.80a ± 0.69 86.87ab ± 0.35 86.42ab ± 0.75 87.02ab ± 0.94 87.32b ± 0.73 Peak time (min) 5.98d ± 0.04 5.78a ± 0.04 5.84abc ± 0.08 5.82ab ± 0.04 5.91bcd ± 0.04 PV (RVU) 176.50e ± 0.14 149.03a ± 0.51 153.39b ± 0.39 164.58c ± 0.88 172.25d ± 0.85 HPV (RVU) 112.19e ± 1.13 93.39a ± 0.27 95.03b ± 0.34 104.50c ± 1.28 106.97d ± 0.54 BD (RVU) 64.31d ± 0.99 55.64a ± 0.49 58.36b ± 0.48 60.08c ± 0.42 65.28d ± 1.14 FV (RVU) 221.64e ± 0.79 187.31a ± 1.30 191.06b ± 0.43 198.33c ± 0.75 200.69d ± 0.69 SB (RVU) 109.44d ± 1.19 93.92abc ± 1.34 96.03bc ± 0.27 93.83ab ± 1.88 95.06abc ± 0.67 this table illustrated the RVA pasting parameters of flour substrates for all five noodle treatments Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION 5.1 Cooking qualities
Table 8 Effect of xanthan gum (XAN) on cooking qualities of noodles prepared from 15 percent substitution of wheat flour by jackfruit seed flour (JF) compared with those prepared from individual wheat flour (WF) Cooking qualities WF (control I) 15% JF (control II) + 0.1% XAN 0.2% XAN 0.3% XAN Cooking time (sec) 50b ± 0.0 40a ± 0.0 40a ± 0.0 Cooking weight (%) 61.22a ± 1.45 71.95b ± 1.91 70.25b ± 2.02 86.49c ± 1.17 92.06d ± 1.41 Cooking loss (%) 1.78a ± 0.12 2.10b ± 0.17 2.49c ± 0.04 3.03d ± 0.07 2.99d ± 0.15 Fro cooking qualities, the values of cooking time, cooking wt, and cooking loss were determined Values shown in the table are means and standard deviations of three replications while the different letters within the same row detect the significantly different values at p ≤ 0.05 by LSD test.

RESULTS & DISCUSSION Final viscosity Peak viscosity Setback Breakdown Hot paste viscosity It can be easily seen from this figure showing the Comparison in RVA pasting curve between wheat flour and jackfruit seed flour. And it is easier to compare with this graph Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit seed flours

RESULTS & DISCUSSION Peak viscosity Final viscosity Breakdown Hot paste viscosity Setback It can be easily seen from this figure showing the Comparison in RVA pasting curve between wheat flour and jackfruit seed flour. And it is easier to compare with this graph Fig. 4 Comparison of RVA pasting curve between wheat and jackfruit seed flours

Advisor: Prof. Athapol Noomhorm

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Advisor: Prof. Athapol Noomhorm

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