Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)

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Physicochemical Properties of Modified Walur Starch Flour (Amorphopallus campanullatus) from Autoclaving-cooling Process

Authors
Rosida Rosida1, 2, *, Aziza Nur Alima2
1Food Technology Department, Engineering Faculty, University Pembangunan Nasional Veteran Jawa Timur, Jl. Rungkut Madya No.1, Gn. Anyar, Kec. Gn. Anyar, Surabaya, East Java, Indonesia
2Innovation Center of Appropriate Food Technology for Lowland and Coastal Area, East Java, Indonesia
*Corresponding author. Email: rosidaupnjatim@gmail.com
Corresponding Author
Rosida Rosida
Available Online 14 July 2024.
DOI
10.2991/978-94-6463-451-8_10How to use a DOI?
Keywords
Autoclaving-cooling; Modified; Walur
Abstract

Walur had high starch content and was potentially used as an alternative food ingredient. Walur starch was not heat resistant, making it difficult to be used in the food industry which requires high temperatures during processing. These limitations could be overcome by a modification process so that starch utilization is more optimal. Starch modified by autoclaving-cooling has the advantage of increasing the stability of starch paste, resistant starch, and reducing starch digestibility. The aim of the research was to determine the effect of heating time and number of autoclaving-cooling cycles on the physicochemical characteristics of modified walur starch. This research used a completely randomized design (CRD) with a factorial pattern with 2 factors, namely factor I heating time (10; 20; and 30 minutes) and factor II number of autoclaving-cooling cycles (1; 2; and 3 cycles). The data was analyzed by Analysis of Variance (ANAVA) and further test using the DMRT test. The research results showed that the best treatment was heating time of 20 minutes and 3 autoclaving-cooling cycles which produced modified walur starch with yield value of 77.65%, starch digestibility 24.86%, resistant starch 4.22%, swelling power 11.82 g/g, solubility 8.44%, gelatinization temperature 75.33℃, and gelatinization time 7.10.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
Series
Advances in Biological Sciences Research
Publication Date
14 July 2024
ISBN
10.2991/978-94-6463-451-8_10
ISSN
2468-5747
DOI
10.2991/978-94-6463-451-8_10How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Rosida Rosida
AU  - Aziza Nur Alima
PY  - 2024
DA  - 2024/07/14
TI  - Physicochemical Properties of Modified Walur Starch Flour (Amorphopallus campanullatus) from Autoclaving-cooling Process
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 104
EP  - 112
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_10
DO  - 10.2991/978-94-6463-451-8_10
ID  - Rosida2024
ER  -