Effect of protein addition in properties of gels produced with jackfruit () seed starch: rheological and texture properties.

Unlabelled: Starches and proteins are two major types of biopolymer components in many foods. The interactions of protein with starches greatly influence the matrix structure and properties of starch-based food systems. In this study, the physical-chemical properties and the effect of the commercial whey protein concentrate in the texture and rheological properties of jackfruit starch gels were evaluated.