Effect of Autoclaving-Cooling Treatments on Chemical Characteristic and Structure of Tacca (Tacca Leontopetaloides) Starch

DOI

10.2991/aer.k.200325.034How to use a DOI?

Keywords

Tacca starch, resistant starch, amylose content, autoclaving-cooling, SEM

Abstract

Tacca tubers (Tacca leontopetaloides) was used to produce many kind of foods but has limit in utilization. Tacca tubers has a high starch and amylose content which can be a functional food by increasing the resistant starch content. The objective of this research was to evaluated the effect of autoclaving-cooling treatments on chemical characteristic and structure of tacca starch. Tacca starch was modified by autoclaving-cooling in 1-5 cycle(s). Then, analysis of amylose and resistant starch content of the starch. An observation was done to the structure of the starch granules of samples using Scanning Electron Microscope. The results showed that the autoclaving-cooling significantly increased the resistant starch content from native starch 4,25 % to 39-53%, while the amylose content did not significantly increased. The microstructure of the starch granules have changed from coccus shape into crystalline structure through SEM observation.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - E.R.N Herawati
AU  - D Ariani
AU  - R Nurhayati
AU  - M Miftakhussolikhah
AU  - H Na’imah
AU  - Y Marsono
PY  - 2020
DA  - 2020/03/30
TI  - Effect of Autoclaving-Cooling Treatments on Chemical Characteristic and Structure of Tacca (Tacca Leontopetaloides) Starch
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 169
EP  - 172
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.034
DO  - 10.2991/aer.k.200325.034
ID  - Herawati2020
ER  -