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2021 (3)      July - September, 2021
https://doi.org/10.35495/ajab.2020.09.483

Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour
 

Beni Hidayat1, 3,*, Udin Hasanudin2, Siti Nurdjanah2, Neti Yuliana2, Syamsu Akmal3, M. Muslihudin3

1Doctorate Program, Agriculture Science, University of Lampung, Lampung, Indonesia

2Agricultural Product Technology Department, Faculty of Agriculture, University of Lampung, Lampung, Indonesia

3Agricultural Technology Department, Politeknik Negeri Lampung, Lampung, Indonesia

Abstract

Fermented cassava pulp flour-based composite flour (FCPF-based composite flour) is a composite flour consisting of fermented cassava pulp flour, cassava starch, and xanthan gum which has the potential to be developed as a gluten-free flour.  This study was aimed to increase the resistant starch (RS) content of FCBF-based composite flour through the application of the partial gelatinization (PG) autoclaving-cooling process.  Other aims were to characterize its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity, degree of starch hydrolysis. and estimated glycemic index (EGI).  The results of the study revealed that PG autoclaving for 15 min and cooling time 72 h was the optimal treatments that increased the RS content of  FCPF-based composite flour from 1.75% to 7.31%.   This study indicated that the increasing of resistant starch content of FCPF-based composite flour changed its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity; and lowering the degree of starch hydrolysis and value of estimated glycemic index (EGI). Increased the RS content would improve the functional properties of FCPF-based composite flour.

Keywords: resistant starch, fermented cassava pulp, composite flour, gluten-free flour

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