Abstract
Potatoes are one of the important crops in Indonesia that can be processed into high nutrition food. The tubers store a high amount of starch that can be used as a raw material for starch flour. Potatoes contain a majority of B-type starch granules, which has many drawbacks during processing. Modification on B-type starch may be approached to cope with the deficiency by using the heat-moisture treatment (HMT) method. The HMT process then convert the B-type starch granules of potato starch into C-type starch granules with an increased resistance during processing. The aim of this study was to compare the characteristics of natural starch (B-type) with modified starch (C-type) from potato starch. The results showed that C-type starch granules displayed better better rheological or physicochemical properties than B-type starch granules, such as moisture content (6.80%), ash content (0.15%), pH value (5.83), water absorption (18.95%), oil absorption (13.70%), and solubility in cold water (11.38%) while amylographic properties such as peak viscosity (1260 cP), breakdown viscosity (-5 cP), setback viscosity (880 cP), final viscosity (2145 cP), and gelatinization temperature (89.3°C) also indicated that the C-type starch granules exerted a higher resistance and heat stability than B-type starch granules which is suitable for application in the food industry.
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