Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels

Abstract

Breadfruit represents an exceptional nutritional source. However, its potential as a techno-functional food ingredient remains largely unexplored. In this context, this study aimed to produce and characterize flours derived from breadfruit (BF) pulp and peel in terms of their physical, techno-functional, pasting and rheological properties. Banana flour was used as a reference for comparison purpose. BF flours formed heat-stable gels at a 4 % concentration, double the threshold required for banana flour, with higher water absorption capacity (+68 %), swelling power (+75 %), and five-fold lower solubility than banana flour. BF-pulp flour demonstrated 10 % higher emulsifying activity and 60 % higher emulsion stability. Additionally, it showed a higher pasting tem- perature, increased final viscosity (+24 %), and substantially lower breakdown viscosity ( 75 %) compared to banana. All gels exhibited pseudoplastic flow behavior, with BF-pulp presenting the highest consistency index and thixotropy. Dynamic oscillatory tests revealed superior viscoelastic properties in BF-gels, with storage and loss moduli exceeding those of banana gel at equivalent concentrations. Retrogradation kinetics showed faster amylopectin recrystallization in BF gels, in particular those from BF-pulp flour, compared to banana gel, sug- gesting an earlier achievement of structural stability during storage. In contrast, banana gels exhibited a higher leveling-off retrogradation enthalpy, reflecting a firmer and more stable texture over long-term storage. These findings position BF-pulp flour as a high-performance hydrocolloid, offering enhanced gel strength and emulsion stability, suitable for gluten-free sauces or bakery fillings. Meanwhile, the lower viscosity and unique shear rheology of BF-peel flour may benefit low-viscosity applications. The distinct viscometric and staling profiles exhibited by BF-samples enable the design of novel foods with a wide range of textures.