Production of Indonesian Canna edulis type IV resistant starch through acetylation modification

Carolina A., . and Ilmi F. N., . Production of Indonesian Canna edulis type IV resistant starch through acetylation modification. pp. 491-497. ISSN 2231-7546

Edible canna (Canna edulis) is a potential forest product that can be used for food diversification. The objective of this study was to obtain Type IV resistant starch which has been proven beneficial because of its physiological effect. In this study the production of resistant starch was done by chemical modification using different concentration of acetic anhydride namely 3 4 and 5 in 300 g of canna. Two types of canna used in this study were red and white canna. The degree of substitution gained through acetylation was 0.082 0.168 and 0.257 for red canna and 0.083 0.168 and 0.256 for white canna. Through proximate analysis modification of canna starch resulted in increase of water content and decrease of ash content while protein content lipid and carbohydrate content showed no significant difference. Total starch content (amylose and amylopectin) dietary fiber resistant starch content and digestibility of starch were measured for native and the selected modified canna starch (4 acetic anhydride concentration). The result also showed that modification through acetylation increased the resistant starch content. It increased about 3.54 in red canna while for the white one was about 3.80. This influenced the increasing of total dietary fiber with value of 2.45 for red canna and 1.95 for white one. The increasing of dietary fiber also resulted in the decreasing of starch digestibility with value of 1.58 for red canna and 1.98 for white one.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(6).pd...

Abstract

Edible canna (Canna edulis) is a potential forest product that can be used for food diversification. The objective of this study was to obtain Type IV resistant starch which has been proven beneficial because of its physiological effect. In this study the production of resistant starch was done by chemical modification using different concentration of acetic anhydride namely 3 4 and 5 in 300 g of canna. Two types of canna used in this study were red and white canna. The degree of substitution gained through acetylation was 0.082 0.168 and 0.257 for red canna and 0.083 0.168 and 0.256 for white canna. Through proximate analysis modification of canna starch resulted in increase of water content and decrease of ash content while protein content lipid and carbohydrate content showed no significant difference. Total starch content (amylose and amylopectin) dietary fiber resistant starch content and digestibility of starch were measured for native and the selected modified canna starch (4 acetic anhydride concentration). The result also showed that modification through acetylation increased the resistant starch content. It increased about 3.54 in red canna while for the white one was about 3.80. This influenced the increasing of total dietary fiber with value of 2.45 for red canna and 1.95 for white one. The increasing of dietary fiber also resulted in the decreasing of starch digestibility with value of 1.58 for red canna and 1.98 for white one.

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Item Type:	Article
AGROVOC Term:	Canna edulis
AGROVOC Term:	Edible canna
AGROVOC Term:	Product diversification
AGROVOC Term:	Starch
AGROVOC Term:	Acetylation
AGROVOC Term:	Physiological response
AGROVOC Term:	Water content
AGROVOC Term:	Ash content
AGROVOC Term:	Protein content
AGROVOC Term:	Lipid content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22522

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