Functional cake characteristics of modified arrowroot starch (MAS) with the gelatinization-retrograde method

4th International Conference on Science, Technology and Interdisciplinary Research

工业技术（总论）;自然科学（总论）

Damat, D.^1 ; Tain, A.^2 ; Handjani, H.^3 ; Chasanah, U.^4 ; Siskawardani, D.D.^1

Department of Food Science and Technology, University of Muhammadiyah Malang, Malang, East Java Province

65144, Indonesia^1

Department of Agribusiness, University of Muhammadiyah Malang, Malang, East Java Province

65144, Indonesia^2

Department of Fisheries, University of Muhammadiyah Malang, Malang, East Java Province

65144, Indonesia^3

Department of Pharmacy, University of Muhammadiyah Malang, Malang, East Java Province

65144, Indonesia^4

关键词: Arrowroot starch;    Completely randomized designs;    Critical issues;    Expansion volumes;    Food production;    MAS applications;    Resistant starch;    Texture analysis;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/532/1/012017/pdf
DOI  :  10.1088/1757-899X/532/1/012017

来源: IOP

【 摘 要 】

Healthy food consumption is a critical issue which enhances the functional food production demand. This research aimed to identify the optimum modified arrowroot starch for the best functional cake characteristics. Completely Randomized Design with one factor (arrowroot starch: wheat flour proportion) which consisted five levels (0:100; 25:75; 50:50; 75:25 and 100:0) was applied. The first step was MAS production (gelatinization-retrograde method) then applied to functional cake followed by proximate, resistant starch, expansion volume index and texture analysis. The result showed that 100% MAS was the best treatment with the highest carbohydrate and resistant starch (25.85% and 59.28%), and the lowest ash content, hardness, and expansion volume index (1.8%, 104.95N/mm2 and 45.32%). It can be concluded that functional cake characteristic becomes better and resistant starch (RS) level become higher with MAS application.