| Abstract: | Starches were isolated from the pulp of seven varieties of mature Western Samoan breadfruit using a traditional method. Proximate analysis, starch damage and amylose contents were measured. Isolated starches were further examined by image analyser to determine particle size distribution and by X-ray diffraction. Gelatinisation was studied by Visco-Amylograph, and by swelling power and solubilisation during heating in water. The starches were as low in non-starch materials except protein (0.37- 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 gelatinisation behaviour. Variations in particle size, gelatinisation behaviour, starch damage and amylose level existed between starches from the different varieties and would influence selection as a starch for specific purposes. |
