Autoclaving Cooling Method for Optimizing Resistant Starch Content and Physicochemical Properties of Modified Tannia Flour
Autoclaving Cooling Method for Optimizing Resistant Starch Content and Physicochemical Properties of Modified Tannia Flour
Wirawan Wira1, Noor Harini1, Damat Damat1, Bambang Yudi Ariadi1, Evika Sandi Savitri2,
Nguyen Ngoc Huu3, Trias Agung Pakarti4 and Indah Nur Sobach2
ABSTRACT
While bacteria-modified tannia (Xanthosoma sagittifolium (L.) Schott) flour has enhanced properties, it is open to further improvement. Resistant starch type III is beneficial in the attempts to control healthy body weight, blood sugar level, and digestion. Clarifies Autoclaving-Cooling process in 1 to 3 cycles, this research analyzed tannia starch fermented for 36 h with three microbial starters: Lactobacillus plantarum, lactic acid bacteria, and Bimo-CF. A randomized design involving nine treatments and three replications was executed to observe resistant starch content, swelling power, water solubility, color characteristics, and texture. All in all, the review reveals insight inti the Autoclaving-Cooling process boosted the resistant starch content in modified tannia starch from 22.79 % to 24.22 %, reduced the swelling power and water-soluble index from 29 % to 32 %, and toned down the brightness of color.
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July 2023
Vol. 39, Sp. Iss. 1
