Triple modification onto arrowroot starch production and its functional properties alterations

The aim of this research was to obtain information about resistant starch (RS) content on modified arrowroot starch (AS) and its functional properties as a consequence of modification to meet suitable application in the food industry. Two treatments were used to increase RS content in the AS i.e. through branched chain cutting of AS using pullulanase enzyme with certain concentration (1.3 U/g or 10.4 U/g of AS) followed by autoclaving (heating)-cooling (AC) process, and combination of these treatments with acid hydrolysis (AH). Results show that the modification process significantly (p<0.05) influenced solubility, swelling power, water holding capacity (WHC), freeze-thaw stability, and color of AS pasta, but not RS content. Nevertheless, the modification process can change the gel strength and viscosity of the arrowroot RS. It had lower viscosity than the control model, making it may be applied to food products that have low viscosity.