Characteristics of RS3 Starch Gembolo (Dioscorea bulbifera bulbils) with Several Autoclaving-Cooling Cycles

https://doi.org/10.22146/ifnp.110598

Siti Fatimah(1), Priyanto Triwitono(2*), Wahyu Dwi Saputra(3)

(1) University Gadjah Mada
(2) University Gadjah Mada
(3) University Gadjah Mada
(*) Corresponding Author

Abstract


Gembolo (Dioscorea bulbifera bulbils) is a tuber that can be used as an alternative carbohydrate source. This tuber contains various essential minerals and vitamins; it also has a starch content of 6.627% and an amylose content of 30.63%. Research into gembolo has been limited to its physical and chemical characterization and its nutritional content. Using gembolo starch as a source of type RS3 via the autoclaving-cooling method has not yet been studied. RS3 promotes digestive and metabolic health by functioning as a type of fiber. Using gembolo starch as a source of type RS3 via the autoclaving-cooling method has not yet been studied. RS3 promotes digesti ve and metabolic health by functioning as a type of fiber. The cycle frequency used consisted of 1 to 5 autoclaving-cooling cycles. The analysis of the physicochemical properties included the following: RS, starch, amylose, amylopectin, water content, granule morphology, pasting properties, and water-holding capacity (WHC) and oil-holding capacity (OHC). After modification of gembolo starch with 1-5 autoclaving-cooling cycles, there was a 4.49% decrease in water content and a 9.65% decrease in starch content. There was also a 8.56% decrease in amylose content and a 33.29% increase in RS content. An increase in WHC of 144.22%, an increase in OHC of 2.91%, and a decrease in the pasting profile of 7753 cP. Based on these data, the treatment of 5 autoclaving-cooling cycles produced the highest RS of 74%. From this research, gembolo can be a potential source of functional RS3 starch.


Keywords


amylopectin, amylose, color, pasting profile, SEM

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DOI: https://doi.org/10.22146/ifnp.110598

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Indonesian Food and Nutrition Progress (print ISSN 0854-6177; online ISSN 2597-9388) is published by the Indonesian Association of Food Technologists in collaboration with the Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

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