Canna Starch Research Articles

Modified ganyong (Canna edulis Kerr.) starch prospective as wheat flour alternative

Ganyong tuber (Canna edulis Kerr.) had high carbohydrate content and has potential to be used as starch. However, the starch obtained was low quality, characterized by brownish color and limited functional properties. The main aim of this work was to obtained the optimum process to transform canna starch into commercial wheat flour SNI 3751:2009 by oxidizing with food grade hydrogen peroxide (H2O2). The raw material used was white canna tuber from Samarinda, East Kalimatan which have high carbohydrate content. Initially, the starch was oxidized by 35% H2O2 food grade to form 1%, 2%, 3% concentration, slurry ratio of 10%, 20%, 30% and time of oxidation was 30, 60, 90 and 120 mins. The ganyong tuber starch was then subjected to modification process by optimizing the slurry ratio and H2O2 oxidation time. The assessment was based on basic functional properties, swelling power and water solubility. The process was conducted using a mini-propeller chamber, and data were collected in triplicates for accuracy. The optimum result was achieved with a 60-min oxidation time, 10% slurry concentration and 2% H2O2 concentration. The swelling power value reached 2.9 g/g, and water solubility was measured at 6.09 g/g. Upon proximate analysis, the canna starch contained 85.956% carbohydrates, 2.365% protein, 11.425% water and 0.254% ash content. The color analysis indicated a white degree with brightness of 91.95. Despite the improvements achieved through the process, the functional and other properties of ganyong starch were still considerably below of wheat flour standard.

Canna Starch Improves Intestinal Barrier Function, Inhibits Allergen Uptake, and Suppresses Anaphylactic Symptoms in Ovalbumin-Induced Food Allergy in Mice.

Edible canna rhizomes contain extremely high levels of resistant starch among cereals and potatoes. We previously showed that feeding canna rhizome starch to mice may increase intestinal barrier function and improve the intestinal environment. Here, we investigated the effects of canna starch intake in a murine food allergy model. Five-week-old female BALB/c mice were divided into four groups: Control and OVA groups fed on the control diet (AIN-93G) ad libitum and Canna and OVA-Canna groups fed on the canna diet (AIN-93G with 10% replaced with canna starch). The OVA and OVA-Canna groups were sensitized to ovalbumin (OVA), and the anaphylactic response was assessed by measuring body temperature. Body temperature was significantly lower in the OVA group than in the non-sensitized group, but no decrease was observed in the OVA-Canna group. Fecal weight, fecal mucin content, and goblet cells of colorectal tissue were significantly increased in the Canna and OVA-Canna groups compared with those in the Control and OVA groups. Allergen uptake into the liver was also increased in the OVA group and decreased in the OVA-Canna group to the same level as in the non-sensitized group. These results indicate that canna starch supplementation in a murine food allergy model suppresses anaphylactic symptoms by improving the intestinal environment and reducing allergen uptake by increasing intestinal barrier function.

Effect of oxidation on physicochemical characteristics of thermoplastic canna starch

AbstractThe effects of oxidation on physicochemical characteristics of thermoplastic canna starch were investigated. Thermoplastic starch (TPS) of native canna starch (CS) and oxidized canna starch (OCS) were prepared with different contents of sodium hypochlorite (1%, 3%, and 5% w/w) and 30 wt% of glycerol as plasticizer. Native starch‐based TPS (NTPS) and oxidized starch‐based TPS (OTPS) samples were tested for physicochemical, morphological, thermal, and mechanical properties. In OCS, the content of carboxyl and carbonyl groups increased with the increase in the content of oxidant, and this contributed to the improvement in CS plasticization efficiency. SEM images indicated that the morphology of OTPS samples was smoother than that of NTPS. The stronger interaction between OCS and plasticizer in OTPS was indicated by FTIR spectra. XRD confirmed that the crystallite type of starch was changed and their decrease in crystallinity is attributed to effects of both oxidation and plasticization. The carbonyl and carboxyl content had a large impact on Tg and ΔHg of OTPS. The higher content of these groups in OCS leads to the lower Tg and the lower ΔHg, which could make the plasticization easier. Due to the better plasticization in OTPS, their mechanical properties and thermal stability were enhanced.

Pengaruh Penambahan Pati Ganyong (Canna Edulis K.) Termodifikasi Secara Heat Moisture Treatment (HMT) Terhadap Karakteristik Bakso Ayam


 
 
 Chicken meatballs are commonly made of chicken meat and flour with various seasonings. This study aimed to determine the effect of heat-moisture treatment (HMT) modified canna starch addition on the characteristics of chicken meatballs and also to determine the right amount of heat-moisture treatment (HMT) modified starch addition to produce chicken meatballs with the best characteristics. A Completely Randomized Design (CRD) were used, with HMT addition treatment consisting of 6 types: P0: control (tapioca 25%), P1:5%, P2:10%, P3:15%, P4:20%, P5:25%. The treatment was repeated 3 times, so 15 experimental units were obtained. The obtained data were analyzed by analyzed of varian (ANOVA) on the SPSS program which was followed by Duncan’s Multiple Range Test (DMRT). The observed parameters in this study are water absorption content, elasticity level, water content, ash content, protein content, fat content, carbohydrate content, sensory test (hedonic and scoring), and resistant starch content. The result showed that the addition of HMT-modified canna starch had a significant effect on water absorption content, elasticity level, water content, protein content, fat content, carbohydrate content, color (hedonic and scoring), and resistant content. Chicken meatballs with the best characteristics were obtained from the addition of modified canna starch by heat moisture treatment (HMT) 25% with water absorption capacity of 33.82%, elasticity 7.57 N, moisture content 64.33%, ash content 0.79% , protein content 13.36%, fat content 5.24%, carbohydrate content 16.25%, and resistant starch content 3.00% as well as sensory assessment of color, namely dark ash and preferred, ordinary aroma, slightly chewy texture and preferred, ordinary taste and overall acceptance is preferred.
 
 

Optimization of Cross-linking Modification on Canna Starch with Sodium Acetate Using Response Surface Methodology

Canna starch is obtained from the extraction of canna tubers. However, the unstable native of canna starch during processing makes its use limited. Crosslinking starch can make starch resistant to shear stress acid resistance and prevent viscosity decrease due to the rupture of starch granules during heating. The purpose of this study was to obtain the optimum conditions of concentration and duration of mixing sodium acetate for cross-linking modification of canna starch with viscosity as the primary response. This study used a factor of sodium acetate concentration and mixing time. The modification of canna starch by cross-linking affects the viscosity. Cross-linking in starch can strengthen the starch granules so that the starch granules are not easily gelatinized. The optimum viscosity condition was obtained from a sodium acetate concentration of 16.21% with a mixing time of 20.71 minutes to get the optimum viscosity of 43.7 cP. The high degree of substitution of sodium acetate in cross-linking modification affects the integrity of starch granules, where starch granules can affect the physicochemical characteristics of starch. The higher the DS value, the lower the amylose content and the solubility. However, increasing the degree of substitution can also increase the viscosity, swelling power, syneresis, and pH of the cross-linked modified starch.

Preparation and characterization of a modified Canna starch as a wall material for the encapsulation of methyleugenol improves its antifungal activity against Fusarium trichothecioides

In this study, α-amylase (α-A) and 2-octenylsuccinic anhydride (OSA)-modified Canna starch (Cs) were prepared and characterized as wall materials and encapsulated with methyleugenol (α-A-OSA-Cs-methyleugenol); their in vitro antifungal activity against Fusarium trichothecioides (F. trichothecioides) was also investigated. The encapsulation efficiency under optimal encapsulation conditions was 83.98%. The results of particle size, polydispersity index (PDI), zeta potential, electron scanning microscopy and Fourier transform infrared spectroscopy showed that the modified Cs had superior physicochemical properties; it was also demonstrated that methyleugenol successfully entered the pores of Cs. The in vitro release study showed that α-A-OSA-Cs could effectively reduce their volatility under different temperature environments. α-A-OSA-Cs have excellent performance as slow-release wall materials, and after encapsulation with methyleugenol, the inhibition ability of F. trichothecioides mycelium growth was dose-dependent and improved, extending the shelf life of potatoes, which has good commercial value in the field of slow-release preservatives.

Physical properties of long jawed mackerel fish (Rastrelliger kanagurta L.) balls with added concentration of canna starch (Canna edulis Kerr.)

Canna starch can be used in place of tapioca as a meatball filler, as fish meatballs are among the dishes that require filler. The purpose of the research was to determine the canna starch concentration that produces mackerel fish balls with the optimal physical properties. In this experiment, a completely randomized block design (CRBD) was used with a single factor, the concentration of canna starch. Seven concentrations of canna starch (w/w) were used as treatments: control with tapioca, 5%, 10%, 15%, 20%, 25%, and 30%. In this research, physical testing and fish ball production were utilized. The acquired data were analyzed statistically using the Bartlett and Tuckey test, the ANOVA test, and the High Significant Different test at the 5% significance level. The best addition of canna starch was determined to be treatment P1 (5%) with a hardness value of 277.75 N, a springiness value of 14.55 mm, and a cohesiveness value of 1.06.

Mechanical, Optical, and Microbiological Characteristics of Biocomposite Edible Film Based on Canna Starch and Nanochitosane with the Addition of Fish Oil: A Review

Edible film is a packaging development for environmentally friendly food that is composed of organic ingredients, so it is safe for consumption. Natural polymers that make up edible films include polysaccharides, lipids, and proteins to replace synthetic packaging materials. The characteristics of good edible film have properties like other plastic packaging, namely being easy to shape, transparent, flexible, not easily damaged, and cheap. Canna starch has the potential to be used as a building material because it contains high levels of amylose and amylopectin, and nanochitosan has good antimicrobial activity. The addition of fish oil to edible films is a solution to correct the deficiencies of edible film biocomposites, which can increase their hydrophobic properties and tensile strength.

Potential Edible Film Biocomposite (Canna Starch, Nanochitosan and Fish Oil) for Extend Shelf Life Pangasius Sausages Based on Organoleptic Characteristics, Water Content, and pH: A Review

In general, commercial sausages can only last at room temperature for 1 day, because sausages are made from raw materials that are easily degraded in quality, especially fish sausages where fish are included in perishable foods that are easily degraded due to the high water content in fish which is suitable for microbial growth so a solution is needed to overcome these problems. Biocompote film made from fish oil, nano chitosan and canna starch has the potential to be used as a packaging substitute for casings that are more environmentally friendly and can extend the shelf life by analyzing pH, water content and organoleptic to determine the effect of the application of edible film on catfish sausages.

Application of Starch-based Edible Coating on Tomato and Its Effect during Storage

The appropriate postharvest treatment is required for the tomato (Solanum lycopersicum L.) because it is a perishable commodity. Common procedures for maintaining quality and extending its shelf life is applying storage at low temperatures. Another alternatif is an application of coating on the tomatoes. Starch-based coating is widely used due to its positive effects on the agricultural commodities. The aim of this research is to determine the effect of various coating materials and sprayer nozzle size on the physical and chemical characteristics of tomatoes during storage. This study used an experimental method with a completely randomized design method with 2 factors, namely variations in the type of main coating material (P): canna starch (P1), potato starch (P2), sweet potato starch (P3) and variations in sprayer nozzle size. (N): 0.6 mm (N1); 1.0 mm (N2); 1.5 mm (N3). Each treatment was performed three times. The findings of the research show that the type of main coating material and variations in the diameter of the sprayer nozzle can maintain the brightness level and total soluble solids value of tomatoes on day 6 observation. The selected treatments are tomato fruit samples coated with sweet potato starch, and the sprayer nozzle diameter is 1.0 mm.

Physicochemical and Microstructural Properties of Gluten-Free Noodles with Dietary Enriched Pumpkin Flour

This work was aimed to investigate the physicochemical and microstructural properties of gluten-free noodles with dietary enriched pumpkin flour from canna or arrowroot starch which was enriched with pumpkin flour at different concentrations (0%, 5%, 10%, and 15%). The results showed that gluten-free noodles made from arrowroot starch exhibited higher cooking properties than that prepared from canna starch. The addition of pumpkin flour increased the chemical properties values (ash, protein, dietary fiber, beta-carotene) and the cooking properties values (cooking time, cooking loss, and water absorption). On the other hand, the lightness value, L*, was reduced and a* and b* values are chromaticity coordinates were raised when the percentages of pumpkin flour were increased. The microstructural analysis showed that all noodle samples exhibited no granular structures indicating fully gelatinized starch occurred during the noodle processing. The addition of pumpkin flour increased the small round rough surface particles that appeared on the noodle micro pictures.

Canna starch improves immune functions and the intestinal environment in mice.

The present study was conducted to elucidate the dietary effects of canna starch on the immune functions and intestinal luminal environment in mice. The amylose and resistant starch characteristics were determined for six types of starch, including edible canna. Canna starch was found to be higher in amylose and resistant starch compared with the other starches. BALB/c mice were fed 3.16% (low-canna group) and 6.32% (high-canna group) canna starch for 2 weeks, and then intestinal parameters were measured. Fecal IgA and mucin levels were markedly elevated by canna starch intake. IgA levels in serum and spleen lymphocytes were elevated by canna starch intake in the high-canna group, but not in the low-canna group. When the mice were fed canna starch, the cecum weight increased, and the pH in the cecum decreased. The high-canna group had significantly increased levels of Clostridium subcluster XIVa lactic acid, acetic acid, and n-butyric acid in the cecum compared with the control group. These results suggested that canna starch supplementation changed the intestinal microbiota and enhanced the intestinal immune and barrier functions and cecal organic acids in mice.

The effect of incorporation of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch based active edible film

The research objective was to analyse the incorporation effect of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch-based active edible film. This research used an experimental method consisting of two treatments, namely gambier filtrate (A): A1 = 3, A2 = 4, and A3 = 5 (% v/v), as well as rosella flower petals extract (B): B1 = 2, B2 = 4 and B3 = 6 (% v/v) and each treatment was replicated three times. The results showed that the two treatment interactions significantly influenced elongation percentage, water vapour transmission rate, and antioxidant activity. The edible film’s thickness, tensile strength, and water vapour transmission rate were 0.096-0.124 mm, 1.89-3.38 MPa, and 12.99-17.04 g.m-2.d-1, respectively. The edible film contains an antioxidant compound of the strong category with IC50 values of 34.53 to 48.02 ppm. Treatment of A3B2 [gambier filtrate 5% (v/v) and rosella flower petals extract 4% (v)] was the best treatment. This edible film is generally suitable for application as a packaging material for food having high lipid content to inhibit the oxidation process of that food.

Sensory and Chemical Properties of Long Jawed Mackerel (Rastrelliger kanagurta L.) Fish Balls with Addition of Canna (Canna edulis Kerr.) Starch Concentration as a Filler

The aim of this study was to investigated the characteristic of chemical and sensory properties of Long Jawed Mackerel fish balls which is uses canna starch concentration as a filler. The design of the research used Completely Randomized Block Design with one factor, canna starch concentration which is consist of 7 level concentration (control with tapioca starch, 5%, 10%, 15%, 20%, 25%, and 30%). The sensory parameters were observed scoring methods (color, scent, flavor, and texture), and hedonic methods (overall acceptance) by 20 panelists. Chemical parameters were observed a score of moisture content, and ash content. The best fish balls with concentration of canna starch based on sensory, moisture, and ash content were continued observed a score of protein, fat, and carbohydrate content. The result showed that the usage of canna starch as a filler affected the sensory and chemical characteristics of long jawed mackerel fish balls. Fish balls with 5% canna starch concentration was the best concentration as a filler which has sensory characteristic grayish white color, fish specific scent, fish specific taste, chewy texture, overall acceptance likes, and has 73,70% moisture content, 1,46% ash content, 16,51% protein content, 4,66% fat content, 3,67% carbohydrate content.

The effect of proportion of ganyong starch and waste of straw rice on biodegradable foam production as sustainable packaging

Biodegradable foam (biofoam) packaging is a prospective packaging material that could developed from starch. Canna as a starch sources tuber of 93.30% consist of amylose content of 42.40% and amylopectin 50.90% is not utilized optimally. Nevertheless, starch-based foams are brittle, hydrophilic and rigid. Natural fiber-based material such a rice straw could be added as a cavity filler; thus, obtained a strong and sturdy product. The method used for producing biofoam was the baking process at a temperature of 170°C for 15 minutes. The aim of this study was to determine the effect of canna starch and rice straw fiber proportion on biofoam quality. The formulations used between canna starch and rice straw fiber were 4:0, 3:1, 2:2, and 1:3. Treatment with a ratio of 2:2 showed the best biodegradability for an average solubility and degradation of 18.900% and 82.693%, respectively. Meanwhile, the density parameter obtained from treatment with ratio of 1:3 of 0.225 gr/cm3 as the lightest density due contains more straw fiber. The results of the SEM test showed that the dough was not homogeneous, and no cavity formed in the biofoam structure. In addition, the results of the FTIR showed there was not alteration in the compound content from biofoam produced.

ANALISIS KEBERLANJUTAN RANTAI PASOK APEL DI KABUPATEN MALANG MENGGUNAKAN DINAMIKA SISTEM

Salad dressing is a type of food that is usually used as a complementary ingredient (sauce) for salads belonging to the emulsion dressing group. Phase separation often occurs during emulsion storage, the stabilizing agent plays an important role in maintaining the stability of the emulsion in salad dressing products. The presence of starch in salad dressings serves as a gelling agent, binder, thickener, emulsifier, and stabilizer. The use of canna tubers in Indonesia is still limited. Canna flour and starch can be modified to develop the desired functional properties. Based on the potential application of modified starch, it is necessary to modify flour and canna starch so that it can be used as a stabilizing agent. The objective of this study was to determine the physical and sensory characteristics of salad dressing from acetylated and crosslinking modified canna flour and starch. The results showed that the application of chemically modified canna flour and starch as a stabilizing agent affected the physical and sensory characteristics of the resulting salad dressing. Modification of acetylation and crosslinking was able to maintain the pH value and emulsion stability during 30 days of storage. Modified canna flour and starch can improve the appearance of the resulting salad dressing. The panelists' preference value was highest on salad dressing samples that used acetylated canna starch as a stabilizing agent. Modification of canna starch by crosslinking and acetylation can be applied as a stabilizing agent in salad dressings. Keywords: acetylation, crosslinking, canna, salad dressing, stabilizing agent

Effect of natural active compound addition on mechanical and functional properties of canna starch based edible film

This research objective was to determine the additional effect of biopolymer materials of red palm oil and miserly leave extract on mechanical and functional characteristics of canna starch based edible film. The method used in this research was factorial randomized block design with two treatment factors consisting of red palm oil (0.5; 1.0; and 1.5%v/v) and miserly leave extract (1.0; 2.0; and 3.0%v/v). Research results showed that edible film had thickness of 0.18 to 0.24 mm, elongation percentage of 16.7 to 19.00%, compressive strength of 33.87 to 48.40 gf, water vapour transmission rate of 11.97 to 44.32 g.m-2.d-1, total phenol of 389.31 to 488.45ppm, antioxidant activity of 389.31 to 488.45 ppm and inhibition zone diameters of 0.1 to 0.73 mm, respectively. The concentration increase of red palm oil had increased the thickness, compressive strength, total phenol, antioxidant and antibacterial activity of the edible film, but the percent elongation and the rate of water vapor transmission had decreased. Water vapor transmission rate, compressive strength, total phenol, antioxidant and antibacterial activity had increased with the increase in miserly leave extract concentration. The best edible film formula was red palm oil with a concentration of 1.5%(v/v) and 1%(v/v) miserly leave extract (A3B1).

Eksplorasi Perintang Warna Alami pada Kualitas Batik

Exploration is important because it has the potential to increase creativity in the use of natural materials that are able to maintain the existence of written batik without reducing the essence of written batik itself. The method used is a literature study. This study aims to describe natural materials that can be used as color barriers, determine the results and quality of batik motifs produced from natural color barriers, and determine the process and results of batik coloring on natural color barriers. The natural ingredients explored are cassava peel and canna starch. The batik motifs produced by the two barriers depend on the drying time, the thickness of the paste application and the applicator used. In the use of natural cassava peel ingredients, the color barrier can block the color well when using a triangular plastic applicator because the quality obtained is good, namely the lines are firm and clear. Meanwhile, when using natural canna starch, the color barrier can block the color well when using the vinegar bottle applicator because the results of the imitation batik motifs produced are neat, even, and firm. The natural ingredients for cassava peel are dylon and wantex dyes, while the canna starch is used for napthol dyes.

Simple thermal and freezing treatments to improve absorption capacity and alter digestibility of canna starch granules

Swollen canna starches (SCS) were prepared by controlled heating of unmodified and heat-moisture treated (HMT) starch suspensions at sub-gelatinization temperatures; subsequently, freezing was conducted to stabilize the structure of the SCS. Sizes of both unmodified and HMT swollen granules increased with increasing heating temperatures (up to 2.5 times), and freezing resulted in a significant reduction of granular size. The absorption capacities of the swollen starches increased up to 6 times for water and 3 times for tributyrin and palm oil compared to unmodified starch. The differences in absorption capacities of the unmodified and HMT swollen starches were small. Freezing the swollen starches tended to decrease oil and water absorptions, except for unmodified starch swollen at 70 °C, where freezing increased water absorption. Freezing significantly decreased the susceptibility of the swollen unmodified starches to amylase digestion and slowed down the digestion of the swollen HMT starches.

Functional Characteristics Improvement of Edible Film through Addition of Gambier and Bay Leaf Extract

Background: In this study, the composition of the functional edible film focused on local materials was examined. However, the production of the edible film with strong capability as an antioxidant and antimicrobe has not been successful. Therefore, the incorporation of one or more functional compounds such as gambier and bay leaf extract into canna starch is a possible solution. Objective: These compounds work in synergy to improve the functional characteristics of edible film. Furthermore, the film should have mechanical characteristics which satisfy the Japanese Industrial Standard (JIS) (1975), i.e. strong category. Methods: This study examined the effects of gambier and bay leaf extract addition on edible film characteristics, by implementing a completely randomized design method. The two factors examined were gambier (1.0, 2.0 and 3.0 percent, w/v) and bay leaf extract (0.0, 3.0 and 6.0 percent, w/v) addition. Results: The parameters observed include mechanical (thickness, elongation percentage, water vapor transmission rate) and functional characteristics (antioxidant and antibacterial activity). The results showed that thickness, elongation percentage and water vapor transmission rate of the functional edible film were 0.18-0.27 mm, 7.33-9.00% and 30.43-46.07 g.m-2.d-1, respectively. While antioxidant and antibacterial activities (value of inhibition diameter) were 23.24-40.58 mg.mL-1 and 1.33- 1.83 mm, respectively. Conclusion: The edible film produced in this study had a strong category of antioxidant activity with a thickness that satisfied the JIS 1975 standard.