TY - GEN
T1 - Resistant Starch Type-3 (RS-3) Production from Cassava Starch with High Rotational Speed of Rotor-Stator Mixer
AU - Sumarno,
AU - Trisanti, Prida Novarita
AU - Airlangga, Bramantyo
AU - Priyambodo, Abissantun
AU - Ganimeda, Aditya Rachman
N1 - Publisher Copyright:
© 2023 American Institute of Physics Inc.. All rights reserved.
PY - 2023/5/12
Y1 - 2023/5/12
N2 - Recently, researchers have shown an increased interest in resistant starch type 3 (RS-3) production due to its potential for one of the healthy food sources. Cassava starch is one of the potential resources for RS-3 production. However, the presence of high amylopectin content of cassava starch can prevent resistant starch formation from the retrogradation of cassava starch. Therefore, the development of the processing method is important to achieve a good yield of RS-3 from cassava starch. This research examines the emerging role of rotor-stator mixing or high shear mixing (HSM) in the production of RS-3 from cassava starch. The cassava starch was processed by HSM at its gelatination temperature to achieve better structure degradation so that produced a higher amount of resistant starch in the cooling process. From the result, the HSM process yields total dietary fiber content up to 3.672% with higher thermal resistance than the native starch.
AB - Recently, researchers have shown an increased interest in resistant starch type 3 (RS-3) production due to its potential for one of the healthy food sources. Cassava starch is one of the potential resources for RS-3 production. However, the presence of high amylopectin content of cassava starch can prevent resistant starch formation from the retrogradation of cassava starch. Therefore, the development of the processing method is important to achieve a good yield of RS-3 from cassava starch. This research examines the emerging role of rotor-stator mixing or high shear mixing (HSM) in the production of RS-3 from cassava starch. The cassava starch was processed by HSM at its gelatination temperature to achieve better structure degradation so that produced a higher amount of resistant starch in the cooling process. From the result, the HSM process yields total dietary fiber content up to 3.672% with higher thermal resistance than the native starch.
UR - http://www.scopus.com/inward/record.url?scp=85160654007&partnerID=8YFLogxK
U2 - 10.1063/5.0115471
DO - 10.1063/5.0115471
M3 - Conference contribution
AN - SCOPUS:85160654007
T3 - AIP Conference Proceedings
BT - Proceedings of 7th International Conference on Industrial, Mechanical, Electrical and Chemical Engineering 2021, ICIMECE 2021
A2 - Kaavessina, Mujtahid
A2 - Budiman, Anatta Wahyu
A2 - Ibrahim, Muhammad Hamka
A2 - Hisjam, Muhammad
A2 - Prabowo, Aditya Rio
A2 - Dyartanti, Endah Retno
A2 - Pramono, Subuh
PB - American Institute of Physics Inc.
T2 - 7th International Conference on Industrial, Mechanical, Electrical and Chemical Engineering 2021, ICIMECE 2021
Y2 - 5 October 2021
ER -