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Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch

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@article{IJASEIT13886,
   author = {Nunuk Siti Rahayu and Danar Praseptiangga and Bambang Haryanto and - Samanhudi},
   title = {Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {4},
   year = {2021},
   pages = {1623--1632},
   keywords = {Cilacap breadfruit starch; RS3; autoclaving-cooling; acid hydrolysis; chemical; functional and physical properties.},
   abstract = {

The Cilacap breadfruit grown in Indonesia, possesses superior properties, although the application as a carbohydrate source is not very popular compared to other resources, including banana, corn, and cassava. Furthermore, they contain relatively high fiber content, hence the possibility of further development into beneficial resistant starch. This study aims to investigate the Cilacap breadfruit starch, and the type 3 resistant starch (RS3) produced at high temperatures, using a 3 cycle Autoclaving-Cooling method with strong acid hydrolysis. The autoclave was set at 100°C, 121°C, and 140°C, respectively, while the storage temperature was 4°C for 24 h and 48 h, followed by hydrolysis with 0.1 M HCl at 40°C for 24 h, and then neutralization using 1 M NaOH, at 4°C for 24 h. Therefore, both samples were evaluated based on chemical, functional, and physical characteristics. The results showed chemical changes in the Cilacap breadfruit starch converted to the resistant starch under similar autoclave treatment (100, 121, and 140°C). However, the extended cold storage (48 h) prompted a significant decline (p≤0.05) in carbohydrate, and starch levels, alongside increased antioxidant activity, insoluble fiber, and total dietary fiber content, compared to samples stored for 24-h. Furthermore, autoclaving at 140°C and cooling at 4°C for 48 h yielded products with the highest antioxidant activity (9.11%). Also, higher temperatures (121°C and 140°C), and subsequent storage at 4°C for 24, and 48 h causes an increase in the WAI and OHC values of native starch and modified the structure of the granule. The native starch has a type B crystal pattern.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13886},    doi = {10.18517/ijaseit.11.4.13886} }

EndNote

%A Rahayu, Nunuk Siti
%A Praseptiangga, Danar
%A Haryanto, Bambang
%A Samanhudi, -
%D 2021
%T Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch
%B 2021
%9 Cilacap breadfruit starch; RS3; autoclaving-cooling; acid hydrolysis; chemical; functional and physical properties.
%! Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch
%K Cilacap breadfruit starch; RS3; autoclaving-cooling; acid hydrolysis; chemical; functional and physical properties.
%X 

The Cilacap breadfruit grown in Indonesia, possesses superior properties, although the application as a carbohydrate source is not very popular compared to other resources, including banana, corn, and cassava. Furthermore, they contain relatively high fiber content, hence the possibility of further development into beneficial resistant starch. This study aims to investigate the Cilacap breadfruit starch, and the type 3 resistant starch (RS3) produced at high temperatures, using a 3 cycle Autoclaving-Cooling method with strong acid hydrolysis. The autoclave was set at 100°C, 121°C, and 140°C, respectively, while the storage temperature was 4°C for 24 h and 48 h, followed by hydrolysis with 0.1 M HCl at 40°C for 24 h, and then neutralization using 1 M NaOH, at 4°C for 24 h. Therefore, both samples were evaluated based on chemical, functional, and physical characteristics. The results showed chemical changes in the Cilacap breadfruit starch converted to the resistant starch under similar autoclave treatment (100, 121, and 140°C). However, the extended cold storage (48 h) prompted a significant decline (p≤0.05) in carbohydrate, and starch levels, alongside increased antioxidant activity, insoluble fiber, and total dietary fiber content, compared to samples stored for 24-h. Furthermore, autoclaving at 140°C and cooling at 4°C for 48 h yielded products with the highest antioxidant activity (9.11%). Also, higher temperatures (121°C and 140°C), and subsequent storage at 4°C for 24, and 48 h causes an increase in the WAI and OHC values of native starch and modified the structure of the granule. The native starch has a type B crystal pattern.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13886 %R doi:10.18517/ijaseit.11.4.13886 %J International Journal on Advanced Science, Engineering and Information Technology %V 11 %N 4 %@ 2088-5334

IEEE

Nunuk Siti Rahayu,Danar Praseptiangga,Bambang Haryanto and - Samanhudi,"Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 4, pp. 1623-1632, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.4.13886.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Rahayu, Nunuk Siti
AU  - Praseptiangga, Danar
AU  - Haryanto, Bambang
AU  - Samanhudi, -
PY  - 2021
TI  - Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 4
Y2  - 2021
SP  - 1623
EP  - 1632
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Cilacap breadfruit starch; RS3; autoclaving-cooling; acid hydrolysis; chemical; functional and physical properties.
N2  - 

The Cilacap breadfruit grown in Indonesia, possesses superior properties, although the application as a carbohydrate source is not very popular compared to other resources, including banana, corn, and cassava. Furthermore, they contain relatively high fiber content, hence the possibility of further development into beneficial resistant starch. This study aims to investigate the Cilacap breadfruit starch, and the type 3 resistant starch (RS3) produced at high temperatures, using a 3 cycle Autoclaving-Cooling method with strong acid hydrolysis. The autoclave was set at 100°C, 121°C, and 140°C, respectively, while the storage temperature was 4°C for 24 h and 48 h, followed by hydrolysis with 0.1 M HCl at 40°C for 24 h, and then neutralization using 1 M NaOH, at 4°C for 24 h. Therefore, both samples were evaluated based on chemical, functional, and physical characteristics. The results showed chemical changes in the Cilacap breadfruit starch converted to the resistant starch under similar autoclave treatment (100, 121, and 140°C). However, the extended cold storage (48 h) prompted a significant decline (p≤0.05) in carbohydrate, and starch levels, alongside increased antioxidant activity, insoluble fiber, and total dietary fiber content, compared to samples stored for 24-h. Furthermore, autoclaving at 140°C and cooling at 4°C for 48 h yielded products with the highest antioxidant activity (9.11%). Also, higher temperatures (121°C and 140°C), and subsequent storage at 4°C for 24, and 48 h causes an increase in the WAI and OHC values of native starch and modified the structure of the granule. The native starch has a type B crystal pattern.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13886 DO - 10.18517/ijaseit.11.4.13886

RefWorks

RT Journal Article
ID 13886
A1 Rahayu, Nunuk Siti
A1 Praseptiangga, Danar
A1 Haryanto, Bambang
A1 Samanhudi, -
T1 Preparation and Characterization of Type 3 Resistant Starch from Cilacap Breadfruit (Artocarpus altilis (Parkinson) Fosberg) Starch
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 4
YR 2021
SP 1623
OP 1632
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Cilacap breadfruit starch; RS3; autoclaving-cooling; acid hydrolysis; chemical; functional and physical properties.
AB 

The Cilacap breadfruit grown in Indonesia, possesses superior properties, although the application as a carbohydrate source is not very popular compared to other resources, including banana, corn, and cassava. Furthermore, they contain relatively high fiber content, hence the possibility of further development into beneficial resistant starch. This study aims to investigate the Cilacap breadfruit starch, and the type 3 resistant starch (RS3) produced at high temperatures, using a 3 cycle Autoclaving-Cooling method with strong acid hydrolysis. The autoclave was set at 100°C, 121°C, and 140°C, respectively, while the storage temperature was 4°C for 24 h and 48 h, followed by hydrolysis with 0.1 M HCl at 40°C for 24 h, and then neutralization using 1 M NaOH, at 4°C for 24 h. Therefore, both samples were evaluated based on chemical, functional, and physical characteristics. The results showed chemical changes in the Cilacap breadfruit starch converted to the resistant starch under similar autoclave treatment (100, 121, and 140°C). However, the extended cold storage (48 h) prompted a significant decline (p≤0.05) in carbohydrate, and starch levels, alongside increased antioxidant activity, insoluble fiber, and total dietary fiber content, compared to samples stored for 24-h. Furthermore, autoclaving at 140°C and cooling at 4°C for 48 h yielded products with the highest antioxidant activity (9.11%). Also, higher temperatures (121°C and 140°C), and subsequent storage at 4°C for 24, and 48 h causes an increase in the WAI and OHC values of native starch and modified the structure of the granule. The native starch has a type B crystal pattern.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13886 DO - 10.18517/ijaseit.11.4.13886