Production of resistence starch from avocado seeds (Persea americana Mill.) using autoclaving-cooling method

Abstract

Starch extraction and modified starch from starch in avocado seeds using the Autoclaving-Cooling method have been performed. This research aimed to analyze the content of starch in avocado seeds (Persea Americana Mill) and to determine the retrogradation temperature appropriates to produce the highest resistant starch from this research. The methods of this research were precipitation, decantation, and Autoclaving-Cooling. The research stages were starch extraction process from avocado seeds (Persea Americana Mill) using decantation and drying methods, then resistant starch production using Autoclaving-Cooling method. The high-temperature heating process used autoclave at temperature of 121°C, then the retrogradation process with temperatures of 4°C and -18°C. The analysis included analysis of starch content, water content, amylose content, and resistant starch content. The results showed that the starch content after the extraction process was 90% with 11% water content, 21% amylose content and 8% resistant starch. After the modification process was performed, the moisture content for cooling at temperature of 4°C was 6%, the amylose content was 29% and the resistant starch content was 27%. While the characteristics for the cooling temperature −18°C, namely 6% water content, 28% amylose content, and 17% resistant starch content. Conclusion: Retrogradation temperature of 4°C was the best cooling temperature by using autoclaving-cooling method to increase resistant starch content and other supporting characteristics.

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