Resistant Starch‐rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization

Abstract

Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content, swelling and solubility properties, thermal analysis and pasting profile. The autoclaved samples had higher RS content than their parental counterparts, but the chemical modification (lintnerization process) allowed development of higher RS proportions (19%, dry matter basis, dmb). The autoclaved samples (RS‐enriched products) showed similar swelling values (α = 0.05) at the temperatures assessed. These RS‐rich products exhibited a lower solubility in water than the corresponding raw materials. The peak temperatures of the thermal transition were 155.5 and 145.8°C for native autoclaved and lintnerized autoclaved starch, respectively. These values indicate that RS products have a marked thermal stability. The pasting behavior of the RS products was less pronounced than that of the raw counterparts. Hence, their potential use as processed food ingredients should not impact final product viscosity. These RS‐enriched products appear suitable for the formulation of functional foods.

Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source

“…Teknik modifikasi peningkatan pati resisten dengan siklus autoclaving-cooling telah dilaporkan oleh banyak peneliti, seperti Aparicio-Saguilan et al (2005), Gonzalez-Soto et al (2007), Zabar et al (2008), Sugiyono et al (2009), Vatanasuchart et al (2012, Asbar (2014). Prinsip dari teknik tersebut adalah pati disuspensikan dahulu dalam air dengan nisbah penambahan air tertentu (1:21:5).…”

“…Proses autoclaving-cooling secara berulang dapat menyebabkan semakin banyaknya pembentukan fraksi amilosa teretrogradasi atau terkristalisasi (Aparicio-Saguilan et al 2005). Fraksi amilosa yang berikatan dengan fraksi amilosa lainnya melalui ikatan hidrogen membentuk struktur double helix.…”

Bihon Type Noodles From Heat Moisture Treated Starch of Four Varieties of Sweet Potato

“…Heat moisture treatment consists of autoclaving-cooling and cross-linking can be applied to obtain resistant starches and improve the yield of resistant starches (Abdoulaye et al 2012;Aparicio-Saguilan et al 2005;Onyango et al 2006). The bihon dough is made from 5% pregelatinized starch (acting as the gluten in wheat flour dough) mixed with 95% of the remaining (native) starch and water to a dough.…”

Production by Lintnerization-Autoclaving and Physicochemical Characterization of Resistant Starch III from Sago Palm (<i>Metroxylon sagu</i> rottb)

“…RS is classified to type I (inaccessible starch in a cellular matrix), type II (native uncooked starch granules that form crystalline, and make them difficult to hydrolysis), type III (retrograded starch, which be formed in cooked), type IV (chemical modified starches) [4]. Nowadays, the scientists interest of RS formation especially utilization of RS in food production.…”

“…This method increases crystalline content, which becomes resistant by enzymatic hydrolysis. Reference [4] has investigated that resistant banana starch is obtained 16% from this method, and then autoclaved, its shows a lower solubility in water than native starch and RS value is higher than only lintnerized treatment. Besides that, Aparicio's research [4] has showed that resistant starch prepared by lintnerizedautoclaved contained slowly digestible carbohydrate.…”