scholarly journals Improving the resistance starch of rice through physical and enzymatic process

2019 ◽  
Vol 268 ◽  
pp. 01007
Author(s):  
Judy Retti Witono ◽  
Janice Juliani
Keyword(s):  
Acid Hydrolysis ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Starch ◽  
Gelatinization Temperature ◽  
Enzymatic Process ◽  
Obesity And Diabetes ◽  
Hydrolysis Process ◽  
Acid Acid ◽  
High Glycemic Index

People with obesity and diabetes mellitus in Indonesia have increased in number from year to year. One of the reasons is caused by high glycemic index (GI) value in rice as our staple food. The GI of the rice ranged from 64 ± 9 to 93 ± 11, where glucose = 100. The objective of this research is to compare several processes in decreasing the GI value of rice, i.e. acid hydrolysis; acid hydrolysis followed by autoclaving-cooling and hydrolysis by pullulanase enzyme. GI values in this study was determined through the percentage of the resistant starch (%RS) as the opposite of GI. The experiment was started by analyzing the viscosity and gelatinization temperature, moisture content, resistant starch, and carbohydrate content of the rice starch. Variations used in this experiment are the type of acid solution (hydrochloric acid, acetic acid, citric acid, and lactic acid), acid concentration (0.01, 0.05, 0.1, 0.15 and 0.2 mole / L), and period of pullulanase hydrolysis (2, 6, and 8 hours). Condition of heating cooling used was 121ºC and 4ºC. The results showed that the highest resistance starch content (7.6%) is obtained from the hydrolysis process using pullulanase enzyme for 8 hours.

scholarly journals Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 558 ◽  
Author(s):  
Sujitta Raungrusmee ◽  
Anil Kumar Anal
Keyword(s):  
Functional Properties ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Starch Content ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Water Holding Capacity ◽  
Rice Starch ◽  
Swelling Power ◽  
Water Holding

The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

scholarly journals HIDROLISIS POLISAKARIDA XILAN JERAMI MENGGUNAKAN LARUTAN ASAM KUATUNTUK BAHAN DASAR PRODUKSI BIOETANOL

2018 ◽  
Vol 18 (2) ◽  
pp. 113
Author(s):  
Gading Wilda Aniriani ◽  
Nurul Fitria Apriliani ◽  
Eko Sulistiono
Keyword(s):  
Hydrochloric Acid ◽  
Acid Hydrolysis ◽  
Strong Acid ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hydrolysis Process ◽  
Acid Acid ◽  
The Difference ◽  
Simple Sugar ◽  
And Control

HIDROLISIS POLISAKARIDA XILAN JERAMI MENGGUNAKAN LARUTAN ASAM KUAT UNTUK BAHAN DASAR PRODUKSI BIOETANOL ABSTRAKHidrolisis merupakan proses pemecahan polisakarida (gula kompleks) menjadi polimer yang lebih sederhana, mengingat syarat utama dari proses fermentasi untuk produksi bioetanol adalah gula monomer atau dimer. Polisakarida yang digunakan yakni hasil pretreatment dan ekstraksi jerami. Penggunaan cara kimiawi pada proses hidrolisis ini bertujuan untuk mendapatkan hasil yang optimum dengan waktu yang singkat. Metode penelitian yang digunakan adalah hidrolisis asam dengan membandingkan dua jenis larutan asam kuat yaitu asam sulfat (H2SO4) dan asam klorida (HCl) dengan konsentrasi masig-masing sebesar 0.5 N. Hidrolisis dilakukan dalam kondisi pada suhu 115 0C selama 60 menit pada tekanan 1 atm. Gula sederhana yang dihasilkan telah diuji dengan uji gula total, dengan hasil bahwa gula pereduksi diketahui dari selisih gula total pada kontrol tanpa perlakuan. Uji gula total dilakukan menggunakan metode Dubois, pengujian ini dilakukan pada hasil optimum dari hidrolisis yaitu asam klorida (HCl). Sampel yang diujikan yaitu, xilan (XI) dan kontrol (-) xilan (k-x). Analisis gula total menghasilkan sebanyak 2.906 mg/L untuk XI, sebanyak 728 mg/L untuk (k-x) dengan hasil bahwa  perolehan gula pereduksi sebesar 2.124 mg/L. Selisih hasil gula total yang diperoleh antara perlakuan dan kontrol mengindikasikan bahwa proses hidrolisis berhasil mendapatkan gula pereduksi.Kata kunci: gula kompleks, hidrolisis asam, gula sederhana, gula pereduksi dan gula total. HYDROLYSIS OF POLYCOXARIDA XYLANE STRAW USING STRONG ACID ACID SOLUTION FOR BASIC MATERIALS OF BIOETANOL PRODUCTION ABSTRACTHydrolysis is the process of breaking polysaccharides (sugar complexes) into simpler polymers, considering the main requirements of the fermentation process for bioethanol production are monomeric or dimeric sugars. The polysaccharides used are the results of pretreatment and extraction of straw. The use of chemical methods in the hydrolysis process aims to obtain optimum results with a short time. The research method used is acid hydrolysis by comparing two types of strong acid solutions namely sulfuric acid (H2SO4) and hydrochloric acid (HCl) with a concentration of each of 0.5 N. Hydrolysis is carried out under conditions at a temperature of 115 0C for 60 minutes at a pressure of 1 atm. The simple sugar produced was tested with a total sugar test, the result of the reducing sugar was known from the total sugar difference in the control without treatment. The total sugar test was carried out using the Dubois method, this test was carried out on the optimum results of hydrolysis, namely hydrochloric acid (HCl). The sample tested were, xylan (XI) and control (-) xylan (k-x). Analysis of total sugar yielded as much as 2,906 mg / L for XI, as much as 728 mg / L for (k-x) the result of the acquisition of reducing sugars was 2,124 mg / L. The difference of the result total sugar produced between treatment and control indicates that the hydrolysis process succeeded in obtaining reducing sugars.Keywords: complex sugar, acid hydrolysis, simple sugar, reducing sugar and total sugar

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

Effects of resistant starch content on mixture and cooking among different genotypes rice

2011 ◽  
Vol 36 (6) ◽  
pp. 605-608
Author(s):  
Shu-ming YANG ◽  
Tao YANG ◽  
Jin-jin WANG ◽  
Ya-wen ZENG ◽  
Juan DU ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content

scholarly journals PEMBUATAN BIOETANOL DARI KUPASAN KENTANG (Solanum tuberosum L.) DENGAN PROSES FERMENTASI

Jurnal Kimia ◽  
2016 ◽  
Author(s):  
Devi Esteria Hasianna Purba ◽  
Iryanti Eka Suprihatin ◽  
A.A.I.A. Mayun Laksmiwati
Keyword(s):  
Gas Chromatography ◽  
Renewable Energy ◽  
Solanum Tuberosum ◽  
Acid Hydrolysis ◽  
Sulphuric Acid ◽  
Solanum Tuberosum L ◽  
Alternative Source ◽  
Hydrolysis Process ◽  
Potato Peels ◽  
Detoxification Process

Ethanol fermented from potato peels is proposed as one alternative source of renewable energy called bioethanol. In this research bioethanol was produced through four stages namely acid hydrolysis, detoxification, fermentation and distillation. The acid hydrolysis process was carried out using sulphuric acid at 100oC for 60 minutes. The detoxification process was carried out by adding NH4OH into the hydrolyzate prior to fermentation. Distillation was performed up to 100oC and the distillate with the BP of 78-84oC was determined for its ethanol content using gas chromatography. The ethanol produced from 5 grams of dried potato peels through fermentation for 4, 5, 6, and 7 days 3.54%; 4,85%; 5,35%; and 6.15% respectively.

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

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