Physicochemical and Functional Properties of Starch Extracted from Indonesian Specialty Corn: Efforts to Increase the Value of Biodiversity

Abstract

There is a lack of information regarding the characteristics and potential of specialty corn in Indonesia, resulting in its limited use as a raw material in the corn processing industry. Starches were isolated from four varieties of biodiversity-specialty corn (Srikandi Kuning, Srikandi Ungu, Pulut Uri, and Provitamin A), one line of specialty corn (Dent-type), and one imported corn from Argentina. The aim of this study was to gather data on the physicochemical and functional properties of Indonesian specialty corn starch, which is to be used as the base to increase the value of those biodiversity. Starch yields ranged from 34.30 to 49.22%. The starches met the SNI (Indonesian National Standard) requirements for both water content (6.90–8.72%) and white degree value (86.40–105.46%). There were variations in the starch contents of starches from 72.03 to 82.75%, and in the amylose contents from 6.32 to 31.47%. Starch granules showed oval and polygonal shapes with sizes ranging from 2.93 to 18.36 mm. Pasting profile and thermal properties showed the differences among the starches. The Dent-type corn starch had the lowest breakdown value of all the Indonesian specialty corn types, while imported corn starch had the lowest breakdown value of all the starches, showing the greatest stability during heating and stirring. In terms of peak temperature and enthalpy value, they ranged from 82.9°C to 92.71°C and from 85.94 to 551.93 J/g. The present study is expected to provide information about characteristics of Indonesian specialty corn starch, then subsequently, it can be utilized by the food industry, and increase the value of our national biodiversity.