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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Rani Liganti
Agricultural Product Technology Department, Faculty of Agricultural Technology, Andalas University, Padang
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Electrical & Electronics Engineering

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In Vitro Starch Digestibility and Total Carotenoid of Corn from Various Types of Processing Rina Yenrina; Fauzan Azima; Rani Liganti; Heriyenni Heriyenni
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 2 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.18 KB) | DOI: 10.29165/ajarcde.v4i2.55

Abstract

This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing. The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn
Co-Authors Fauzan Azima Heriyenni Heriyenni Rina Yenrina