The physicochemical characteristics of arrowroot starch obtained by microwave-assisted extraction method

Arrowroot tubers are an excellent starch source because of their high content. The starch extracted from tubers includes several functional compounds like puerarin. Puerarin is a functional compound that is easily damaged. Therefore, removing it using traditional methods is not appropriate. As a result, the widely utilized microwave-assisted extraction, or MAE method, was used to remove volatile components from the extraction. In the MAE method, the heat was generated due to the movement of materials. Therefore, it releases more solutions that are higher than usual. MAE method was used to identify the physicochemical characteristics of starch derived from the arrowroot tuber so that it would not be damaged. The starch was heated for 1 to 4 mins. The extracted starch was then observed for its morphological shape to avoid damage, gelatinization profile, color and starch fraction analysis (amylose content). Based on the result of the study, it was found that there was no difference in the morphology between the granules starch and the original starch, and the starch gelatinization profile was of the same type, which was type A. The gelatinization profile of type A starch is characterized by a fairly high peak viscosity value and a fairly sharp breakdown viscosity. There was a whiter color change and a shift in the starch fraction. There was an increase in the amount of amylose due to heating in MAE. The extraction process on arrowroot tuber starch using MAE did not affect the physical properties of starch. On the other hand, the chemical properties have changed.