Production by Lintnerization-Autoclaving and Physicochemical Characterization of Resistant Starch III from Sago Palm (Metroxylon sagu rottb)

https://doi.org/10.22146/ijc.21199

Wiwit Sri Werdi Pratiwi(1*), Anil Kumar Anal(2), Surya Rosa Putra(3)

(1) Department of Chemistry, Sepuluh Nopember Institute of Technology (ITS), Jl. Arief Rahman Hakim,Sukolilo, Surabaya 60111
(2) Food Engineering and Bioproccess Technology, Asian Institute of Technology, Klong Luang, Pathumthani 12120
(3) Department of Chemistry, Sepuluh Nopember Institute of Technology (ITS), Jl. Arief Rahman Hakim,Sukolilo, Surabaya 60111
(*) Corresponding Author

Abstract


Indonesia is one of the biggest central distributions of sago starch. There are some characteristics of sago starch which make it difficult to use in variation of foods. In this study, resistant starch type III (RS3) was produced from sago starch by using lintnerization-autoclaving (LA). Physicochemical characterizations of RS3 were compared by native sago starch (NA), hydrolyzed starch by distilled water (DW) and lintnerized starch (L). Amylose content decreased after hydrolyzed by DW and L, but increasing by using LA. Protein and fat contents decreased after hydrolysis, but crude fiber content increasing, the highest value was obtained lintnerized-autoclaved starch. Lintnerized-autoclaved starch has more compact and rigid structure. The RVA viscosity, swelling power and water holding capacity values reduced after all treatments. Oil in water emulsions were also analyzed by mixture of RS3 and emulsifier (casein or SPI). Viscosities of emulsions from RS casein were lower than those of RS-SPI. Emulsion capacity and emulsion stability values were better gotten using RS-SPI than RS-casein. The highest of emulsion capacity was obtained 11.33%. For storage period, the lowest peroxide and anisidine values of mixture RS-emulsifier were resulted from 5% emulsifier + 5% RS + 5% fish oil.

Keywords


sago starch; lintnerization-autoclaving method; resistant starch; fish oil; emulsion

Full Text:

Full Text Pdf


References

[1] Lin, J.H., and Chang, Y.H., 2006, J. Agric. Food Chem., 54 (16), 5880–5886.

[2] Singhal, R.S., Kennedy, J.F., Gopalakrishnan, S.M., and Kaczmarek, A., 2008, Carbohydr. Polym., 72 (1), 1–20.

[3] Ozturk, S., Koksel, H., and Ng, P.K.W., 2011, J. Food Eng., 103 (2), 156–164.

[4] Aparicio-Saguilán, A., Flores-Huicochea, E., Tovar, J., García-Suárez, F., Gutiérrez-Meraz, F., and Bello-Pérez, L.A., 2005, Starch-Stärke, 57 (9), 405–412.

[5] Zhao, X.H., and Lin, Y., 2009, Eur. Food Res. Technol., 228 (6), 1015–1021.

[6] Anal, A.K., and Singh, H., 2007, Trends Food Sci. Technol., 18, 240–251.

[7] Nasrin, T.A.A., and Anal, A.K., 2014, Food Hydrocolloids, 35, 403–409.

[8] AOAC, 2002, Official Method of Analysis, The Association of Official Analytical Chemistry, AOAC, Virginia.

[9] Xin, J.Y., Wang, Y., Liu, T., Lin, K., Chang, L., and Xia, C.G., 2012, Int. J. Mol. Sci., 13 (6), 7226–7236.

[10] Sandhu, K.S., Singh, N., and Lim, S.T., 2007, LWT Food Sci. Technol., 40 (9), 1527–1536.



DOI: https://doi.org/10.22146/ijc.21199

Article Metrics

Abstract views : 2017 | views : 2015


Copyright (c) 2015 Indonesian Journal of Chemistry

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.

Web Analytics View The Statistics of Indones. J. Chem.