Increasing Resistant Starch Type 3 of Modified Cassava Flour (MOCAF) using One Cycle of Autoclaving Cooling Treatment Followed with Debranching Enzymes Pullulanase

Abstract

Modified Cassava Flour (Mocaf) is widely used as food ingredients either because they have good functional values such as rich in fiber and contain no gluten that believed related to the occurrence of certain diseases such asautism. By increasing the content of resistant starch (RS) in Mocaf we can increase its role as aprebiotic. One type of RS that widely used is RS type3 (RS3) which formed through retrogradation process using heat and cooling (autoclaving- cooling) treatment. Previous study by Asbar et al, demonstrated that 3 cycle of autoclaving-cooling treatment on Mocaf can increase the levels of RS3 as much as 8.73 percent. In the other study conducted by Zahruniya et al, demonstrated that by adding debranching enzyme pullulanase after one cycle of autoclaving-cooling treatemment can increase levels of RS3 incassava starch by 87.64%. The purpose of this study is to increase the levels of RS3 in Mocaf by using one cycles autoclaving-cooling treatment followed with debranching enzyme pullulanase. The results demonstrate that this method can increase the levels of RS3 in Mocaf from 9.66% to 60.87 %.