ANANINGSIH, VICTORIA KRISTINA and Retnaningsih, Ch. (2014) Effect of Drying Temperature On Amylose And Resistant Starch Content In Arrowroot (Marantha arundinacea) Flour And Starch. Effect of Drying Temperature On Amylose And Resistant Starch Content In Arrowroot (Marantha arundinacea) Flour And Starch.
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Abstract
Person with Diabetes Mellitus Type II increase each year. Intake of low Glycemic Index (GI) foods was reported to associate with the reduced incidence and prevalence of diabetes. Glycemic Index strongly related with starch digestion is affected by several factors, such as amylose and resistant starch content. Drying process known as on method that can increase amylose and resistant starch content then lowering the starch digestion. Arrowroot (Marantha arundinacea) is a kind of local tuber that has high carbohydrate content and low GI. It used to be dried to produce flours and starch. Several drying temperatures (80 ͦ C, 90 ͦ C and 100ͦ C) were applicated in pproducing arrowroot flours and starch. Chemical analyses was done to measure amylose and resistant starch content. Result shows that the higher drying temperature produced higher amylose and resistant starch content. Arrowroot flours and starch that dried in highest temperature (100ͦ C) results the highest amount of amylose and resistant starch content.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 27 Nov 2020 07:35 |
| Last Modified: | 27 Nov 2020 07:35 |
| URI: | http://repository.unika.ac.id/id/eprint/22595 |
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