Abstract
This research aimed to investigate resistant starch content and RVA property of three flours (Banana; BN, Jackfruit seed; JS and Job’s tear; JT) with pre-treatment and dried under double drum dryer. Results showed that BN had the highest resistant starch content followed by JS and JT, respectively. The seven ratios of three flour mixtures from BN:JS:JT had been formulated using the mixture design. Results showed that the mixture containing BN:JS:JT ratio of 60:30:10 had the highest resistant starch content (42.85%). Therefore, the waffle cones had been made with the flour mixture (60:30:10) using a previously developed waffle cone recipe. The developed flour mixture could be able to replace wheat flour up to 30% of total flour according to the highest overall preference score. It was found that the final waffle cone recipe contained 9.96% and 54.60% of resistant and digestible starch, respectively. In conclusion, the developed flour mixture might be alternative flour for customers to reduce carbohydrate consumption and the nutritional enhancement of high resistant starch from banana, jackfruit seed and job’s tear mixed flour in prototype food product.
Highlights
Resistant starch or indigestible starch is a type of starch that is incompletely digested by digestive enzymes in human small intestine, so its absorption is very limited
Resistant starch has similar properties to dietary fiber [1] that can be able to get through the small intestine into the large intestine at where microbes are able to digest and produce short chain fatty acids, which is beneficial for the growth of other gut microbes in the large intestine, promoting and maintaining a healthy gut [2, 3]
Resistant starch can be classified into 5 groups: physically inaccessible starch, resistant granular starch, retrogradation starch, chemically modification starch and amylose-lipid complexed starch [7]
Summary
Resistant starch or indigestible starch is a type of starch that is incompletely digested by digestive enzymes in human small intestine, so its absorption is very limited. In retrogradation starch, rearrangement of hydrogen-bonds among amylose molecules, is prepared from decreasing temperature of gelatinized starch. This phenomenon is known as retrogradation of starch forming stronger 3D network of starch that can prevent enzymatic degradation [7, 8]. Consumption of low GI foods such as beans, cereals, and vegetables can promote slow and consistent absorption of sugar into the bloodstream. This could help to manage blood sugar levels. Several reports showed that it could suppress appetite, lower insulin levels, reduce fat and cholesterol levels [9, 10, 11]
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