Abstract
Taro is one of the tubers rich in starch which is prospectively improved for its functional properties. In this work, the cooling treatment subjected to the autoclaved taro flour on resistant starch formation and pasting behaviour were evaluated. The flours were autoclaved at 121°C for 30 minutes followed by cooling at different temperatures (25, 4, and -20°C) and repeated twice cycles. Among the cooling treatments, the 4°C had the highest RS (13.11%) compared to 25°C and 4°C which were 13.02% and 12.76% respectively. The autoclaved-cooled treatment altered the microstructure of starch granules showing fracture morphology and irregular shape. The starch morphology treated by autoclaving-cooling at the lowest temperature exhibited a slightly rougher and more wrinkled than other cooling temperatures. Moreover, repeated autoclaving-treatment lowered the pasting temperature. Other than the cooled flour at 25°C, the pasting parameters of the treated flours (peak, final viscosity, and setback) were higher than the untreated flour.
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