Work

Triple modification onto arrowroot starch production and its functional properties alterations

Year: 2024

Type: article

Abstract: The aim of this research was to obtain information about resistant starch (RS) content on modified arrowroot starch (AS) and its functional properties as a consequence of modification to meet suitable application in the food industry. Two treatments were used to increase RS content in the AS i.e. through branched chain cutting of AS using pullulanase enzyme with certain concentration (1.3 U/g or 10.4 U/g of AS) followed by autoclaving (heating)-cooling (AC) process, and combination of these treatments with acid hydrolysis (AH). Results show that the modification process significantly (p<0.05) influenced solubility, swelling power, water holding capacity (WHC), freeze-thaw stability, and color of AS pasta, but not RS content. Nevertheless, the modification process can change the gel strength and viscosity of the arrowroot RS. It had lower viscosity than the control model, making it may be applied to food products that have low viscosity.

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/e3sconf/202459504007/pdf

Authors: Widaningrum, Rizki Maryam Astuti, Nurul Asiah, Riska Fitriawati, Ade Setyowati

Institutions: Bakrie University, National Research and Innovation Agency

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6884555502

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