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The effect of water content and cooling temperature on the increase of type III resistant starches (RS III) in lesser yam (Dioscorea esculenta L.) flour
Putri A.W.H.
Aip Conference Proceedings
Abstract
Resistant starch is a non-caloric starch that digestive enzymes cannot hydrolyze. Resistant starch in the large intestine is fermented and produces SCFA, which provides physiological effects to the body. Local foodstuffs that can be used as a source of resistant starch are lesser yam. Lesser yam is rich in bioactive compounds and high starch content. The resistant starch content can be increased significantly through physical modification such as heating. The purpose of this study was to determine the effect of heating methods on the hardness value of the lesser yam chips, the effect on differences in water content and cooling temperatures on the increased type III resistant starches of the lesser yam flour. This research method consists of a preliminary step to determine the heating method used. Then the main research consists of determining the water content used and cooling temperature used. The best treatment from the preliminary step was determined based on the highest hardness level on lesser yam chips, while the next step was determined based on the highest resistant starch content in lesser yam flour. The results from the preliminary step treatment were, the heating methods had no significant effect in increasing the hardness of the chips. The highest hardness value with autoclave is 12.80 g(force), steaming 12.40 g(force), and microwave 9.63 g(force). The results of the main treatment step on the water content of the chip (initial preparation) were significantly different. The highest resistant starch value was found at 75% water content is 47.86%, 45% water content is 30.22%, and 35% water content is 38.13%. The results of the temperature treatment were significantly different. The highest resistant starch value was found at 4 °C is 54.04%, 15°C is 41.67%, and 30°C is 28.76%. The heating method used in preliminary research did not increase the hardness of the lesser yam chips, so the three heating methods used could increase the chip hardness. In addition, the higher the water content in the initial preparation, the higher the resistant starch content produced. While the lower the cooling temperature, the higher the resistant starch content.