| Issue |
E3S Web Conf.
Volume 595, 2024
5th International Conference on Agribusiness and Rural Development (IConARD 2024)
|
|
|---|---|---|
| Article Number | 04007 | |
| Number of page(s) | 11 | |
| Section | Sustainable Agriculture | |
| DOI | https://doi.org/10.1051/e3sconf/202459504007 | |
| Published online | 22 November 2024 | |
Triple modification onto arrowroot starch production and its functional properties alterations
1 Research Center for Agroindustry, National Research and Innovation Agency (BRIN), Soekarno Integrated Science Center, Jl. Raya Jakarta-Bogor km 46, Cibinong, Bogor 16911, Indonesia
2 Department of Food Science and Technology, Bakrie University, Kawasan Rasuna Epicentrum, Jl. H. R. Rasuna Said No.2, Kuningan 12940, Jakarta, Indonesia
* Corresponding author: wida006@brin.go.id
The aim of this research was to obtain information about resistant starch (RS) content on modified arrowroot starch (AS) and its functional properties as a consequence of modification to meet suitable application in the food industry. Two treatments were used to increase RS content in the AS i.e. through branched chain cutting of AS using pullulanase enzyme with certain concentration (1.3 U/g or 10.4 U/g of AS) followed by autoclaving (heating)-cooling (AC) process, and combination of these treatments with acid hydrolysis (AH). Results show that the modification process significantly (p<0.05) influenced solubility, swelling power, water holding capacity (WHC), freeze-thaw stability, and color of AS pasta, but not RS content. Nevertheless, the modification process can change the gel strength and viscosity of the arrowroot RS. It had lower viscosity than the control model, making it may be applied to food products that have low viscosity.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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