METHOD FOR PRODUCING RESISTANT STARCH FROM JACKFRUIT SEEDS BY ULTRASOUND-ASSISTED HYDROGEN PEROXIDE OXIDATION COMBINED WITH TWO-STAGE HEAT AND HUMIDITY TREATMENT

Abstract

The invention relates to a method for producing resistant starch from jackfruit seeds (Artocarpus heterophyllus Lam.) by ultrasonic-assisted hydrogen peroxide oxidation combined with two-stage moist heat treatment. The method includes the following steps: starch extraction from jackfruit seeds; starch dispersion in water and oxidation with hydrogen peroxide under ultrasonic assistance; recovery of oxidized starch and adjustment of moisture content; moist heat treatment through a hot incubation and cold recrystallization stage; and finally, drying and recovery of the resistant starch product. The solution according to the invention creates a synergistic effect between chemical oxidation, the mechanical action of ultrasonic waves, and the two-stage moist heat treatment, altering the chemical structure, crystal structure, and morphological structure of jackfruit seed starch, thereby increasing the resistant starch content and reducing its hydrolysis by digestive enzymes.The resulting resistant starch product has a high resistant starch content, a low predicted glycemic index, and slow glucose release, making it suitable for use in functional foods, nutritional foods, and low-glycemic index foods.