The objective of this research was to study the effect of the ratio between wheat flour (WF) and
jackfruit seed starch (JS) on the physical, chemical quality and sensory characteristics of batter coating.
The ratio of WF to JS used in the study to make batter coating were 100:0, 90:10, 80:20, 70:30, 60:40,
50:50, 40:60, 30:70, 20:80, 10:90 and 0:100. The WF and JS exhibited the “A-type” crystal form.
Increasing JS content in the starch mixture was found to increase amylose content and relative
crystallinity significantly. The amount of oil absorption in the battered product decreased significantly
with increasing amylose content. The microstructure of the batter coating differed significantly depending
on the ratio of WF to JS from 100: 0, 80: 20, 60: 40, 40: 60, 20: 80 and 0: 100. Higher JS content in the
batter provided greater homogeneity with a fine starch network and less porosity. In terms of sensory
descriptive analysis, adding JS resulted in increased hardness and crispness, but significantly decreased
brittleness, puffiness, oiliness and oil coating (p ≤ 0.05). It was found that the highest acceptance levels of
batter used the ratio of WF to JS of 50:50 which obtained the highest score in appearance, color, taste,
flavor, texture and overall preference.