Amylose Isolation of Cassava Starch with the Combination of High Shear Mixer and Centrifugation Treatment to Improve the Quality of Resistant Starch Type 3 (RS-3) Products

Siti Fatimah, Marisa Asrietd Hafied, Putu Ayu Yuliani Indiasih, Bramantyo Airlangga, Yeni Rahmawati, Achmad Roesyadi, Sumarno*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

Abstract

Cassava starch is a common food ingredient that has a high carbohydrate content. It can be modified into resistant starch type 3 (RS-3) that has lower glycemic index. The common production of RS-3 includes gelatinization to free the amylose from the granule structure, then followed by cooling to induce retrogradation. The granule structure of cassava starch resists the structure disintegration so that it is unable to produce high resistant starch content in the retrogradation process. In this study, High Shear Mixing (HSM) was used to help the gelatinization process to provide cassava starch structure disintegration. The centrifugation was carried out to separate the low free-amylose and high free-amylose liquid layers. This paper examines the relationship between the effect of variations in rotational speed (rpm) of HSM on the amount of resistant starch as a percentage of dietary fiber. A 1:20 starch-water suspension was processed using an HSM with rotational speeds of 9.000, 10.000, 11.000, and 12.000 at a temperature of 95°C for 15 minutes. After the stirring process, the water starch suspension was separated by centrifugation for 30 minutes. Then the samples were cooled in the refrigerator for 24 hours, then dried under freeze-drying method. The product that has been obtained is then analyzed by Total Dietary Fiber (TDF), amylose, and carbohydrate analysis. From the analysis of the result, this method can increase the TDF content of the product up to 14,66% at 12.000 rpm.

Original languageEnglish
Title of host publication4th International Seminar on Fundamental and Application of Chemical Engineering, ISFAChE 2022
EditorsHikmatun Ni'mah, Annas Wiguno, Rizky Tetrisyanda, Jan Degreve, Manabu Shimada, Yi-Hsu Ju, Arshad Ahmad, Rendra Panca Anugraha, Fahmi Fahmi, Wahyu Meka, Mohammad Irwan Fatkhur Rozy
PublisherTrans Tech Publications Ltd
Pages13-19
Number of pages7
ISBN (Print)9783036414959
DOIs
Publication statusPublished - 2024
Event4th International Seminar on Fundamental and Application of Chemical Engineering, ISFAChE 2022 - Virtual, Online
Duration: 26 Oct 202227 Oct 2022

Publication series

NameAdvances in Science and Technology
Volume138
ISSN (Print)1662-8969
ISSN (Electronic)1662-0356

Conference

Conference4th International Seminar on Fundamental and Application of Chemical Engineering, ISFAChE 2022
CityVirtual, Online
Period26/10/2227/10/22

Keywords

  • cassava starch
  • centrifugation
  • healthy food
  • resistant starch
  • shear mixing

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