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Adil Basuki Ahza
Departemen IImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Improvement of Type III Resistant Starch on Food Material Using Hydrotermal Method Shinta Dewi Ardhiyanti; Bram Kusbiantoro; Adil Basuki Ahza; Didah Nur Faridah
Iptek Tanaman Pangan Vol 12, No 1 (2017): Juni 2017
Publisher : Puslitbang Tanaman Pangan

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Abstract

Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation.
Improvement of Type III Resistant Starch on Food Material Using Hydrotermal Method Shinta Dewi Ardhiyanti; Bram Kusbiantoro; Adil Basuki Ahza; Didah Nur Faridah
Iptek Tanaman Pangan Vol 12, No 1 (2017): Juni 2017
Publisher : Puslitbang Tanaman Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Resistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation.
Co-Authors Bram Kusbiantoro Didah Nur Faridah Shinta Dewi Ardhiyanti