Improvement of Type III Resistant Starch on Food Material Using Hydrotermal Method

Shinta Dewi Ardhiyanti (Balai Besar Penelitian Tanaman Padi Jl. Raya 9 Sukamandi Subang 41256, Indonesia)
Bram Kusbiantoro (Balai Besar Penelitian Tanaman Padi Jl. Raya 9 Sukamandi Subang 41256, Indonesia)
Adil Basuki Ahza (Departemen IImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia)
Didah Nur Faridah (Departemen IImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia)

Buletin Iptek Tanaman Pangan
Vol 12, No 1 (2017): Juni 2017

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.