Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour

Beni Hidayat ,Udin Hasanudin ,Siti Nurdjanah ,Neti Yuliana ,Syamsu Akmal ,M Muslihudin

doi:10.35495/ajab.2020.09.483

Abstract

Fermented cassava pulp flour-based composite flour (FCPF-based composite flour) is a composite flour consisting of fermented cassava pulp flour, cassava starch, and xanthan gum which has the potential to be developed as a gluten free flour. This study was aimed to increase the resistant starch (RS) content of FCBF-based composite flour through the application of the partial gelatinization (PG) autoclaving-cooling process. Other aims were to characterize its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity, degree of starch hydrolysis, and estimated glycemic index (EGI). The results of the study revealed that PG autoclaving for 15 min and cooling time 72 h was the optimal treatment that increased the RS content of FCPF-based composite flour from 1.75% to 7.31%. This study indicated that the increasing of resistant starch content of FCPF-based composite flour changed its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity; and lowering the degree of starch hydrolysis and value of estimated glycemic index (EGI). Increased the RS content would improve the functional properties of FCPF-based composite flour

Highlights

Resistant starch (RS) is a starch fraction and starch degradation products that are not absorbed in the small intestine of human (Englyst et al, 1992) and has beneficial physiological effects such as of dietary fiber (Fuentes-Zaragoza et al, 2011)
The application of the partial gelatinization (PG) autoclaving and cooling process significantly (P
A similar phenomenon was reported by Chen et al (2015) that showed the PG method was able to increase the content of RS wheat flour from 1.09% to 13.28%

Summary

Introduction

Resistant starch (RS) is a starch fraction and starch degradation products that are not absorbed in the small intestine of human (Englyst et al, 1992) and has beneficial physiological effects such as of dietary fiber (Fuentes-Zaragoza et al, 2011). To eliminate the stage of starch extraction and simplify the drying process, increasing the RS content can be done directly from its flour (Chen et al, 2015) and use of autoclaving with the partial gelatinization method (Chung et al, 2006; Chen et al, 2015). This partial gelatinization condition can be carried out through limiting the moisture content by high moisture treatment (HMT) or using a temperature below the gelatinization point (annealing) so that complete gelatinization does not occur. Other aims were to characterize its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity, degree of starch hydrolysis as well as estimated glycemic index (EGI)

Objectives

Methods

Results

Conclusion