Abstract
Resistant starch has been well known to have beneficial health effects, mainly for digestive tracts. Starch isolated from cassava showed characteristics required to produce resistant starch type 5 (RS5). In this study, we modified tapioca starch through the gelatinization process with the addition of palm oil, coconut oil, stearic acid and lauric acid with 3 treatments, i.e. concentration (1) 10%, (2) 20% and (3) 30%. The result of study showed that modification of starch can decrease starch digestibility, increase levels of resistant starch and lower amylose levels. The analysis using X-Ray diffraction, strearic acid 30% had the peak at 7.5°, 22° and 24°. Peak 7.5° was a amylose-lipid complex as RS5. The profile of starch gelatinization using Rapid Visco Analyzer (RVA) showed that the addition of fatty acid can decrease the value of breakdown, setback, and peak viscosity. These results indicates modification of tapioca starch with fatty acid (stearic acid or lauric acid) can form amylose-lipid complex (RS5).
Highlights
Starch is a food source that has high availability and can be used as energy reserves in the form of glycogen in the human body
AS30 produced the highest resistant starch content of 37.87±1.44%, whereas the starch content was resistant to the treatment of stearic acid with concentrations of 10 and 20% respectively of 26.89±0.93% and 31.61±0.73%
The amylose content obtained at the treatment controls was 22.84±1.55%, the results showed a significant decrease in the amylose levels in the native, due to the amylose leaching during the gelatinization process, allowing the formation of complex associations that could not form the complex with iodine in the retrogradation process (Wang et al, 2015)
Summary
Starch is a food source that has high availability and can be used as energy reserves in the form of glycogen in the human body. One type of starch that is widely used is cassava starch or tapioca. Cassava production in Indonesia reached 22 million tons in 2016 (Indonesia Ministry of Agriculture, 2016). One of the cassava varieties in Indonesia is the Manggu cassava variety which is a superior variety from Sukabumi Indonesia with a diameter of 4-5 cm (Carolina, 2009). The amount of amylose content in this cassava around 22.22% (Hartati and Hartati, 2019). Native starch has several deficiencies in physicochemical properties that can inhibit their application in industry, the modified starch techniques were used to produce resistant starch. Modification of starch can increase resistant starch that has functional properties that play a role in the processing, and resistant to digestion (Kusnandar, 2011; Faridah, et al, 2019). One type of resistant starch is a type 5 or RS5 resistant starch which is a amyloselipid complex
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