Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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

Authors
E.R.N Herawati, D Ariani, R Nurhayati, M Miftakhussolikhah, H Na’imah, Y Marsono
Corresponding Author
E.R.N Herawati
Available Online 30 March 2020.
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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Volume Title
Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
Series
Advances in Engineering Research
Publication Date
30 March 2020
ISBN
10.2991/aer.k.200325.034
ISSN
2352-5401
DOI
10.2991/aer.k.200325.034How to use a DOI?
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/).

Cite this article

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  -