Study on the preparation of high‐resistant starch content from unripe <i>Artocarpus altilis</i> fruits

Abstract Resistant starch is known to have physiological effects such as increasing satiety, reducing energy intake, and improving insulin resistance. This study used an autoclave, microwave, and drying oven to prepare various types of starch with high amylose and resistant starch content from the unripe fruits of Artocarpus altilis . The A. altilis starch modified using the drying oven exhibited the highest values for both amylose and resistant starch content, with values of 42.68 mg/g and 29.32%, respectively. Additionally, all types of modified starch were evaluated for their physical properties, including water solubility index, water absorption, swelling powder, and light transmittance.