EFFECT OF PRODUCTION RESISTANT STARCH BY USING PULLULANASE ENZYME AND RETROGRADATION WITH HEAT-MOISTURE TREATMENT ON LEGUME STARCH
Keywords:resistant starch, legume starch, pullulanase enzyme, retrogradation, heat-moisture treatment
Flour and starch are importance of human energy source. It was digested to be sugar and absorbed while consuming to body. A high content of sugar in blood vessel caused an obesity. Functional food, especially food fiber have been used to be an ingredient in healthy food. The objective of this study was study of production of resistant starch (RS3) from mung bean, black bean and red kidney bean. Legume starches were debranced by Pullalulanase enzyme of 0.02 ml/g of starch at the temperature of 50 ๐C for 36 h. The study found that resistant starch was reduced (p<005). The debranched starches were then aged at 4 ๐C for 0, 1, 3, 7 and 14 days and were dried using freeze drying. The result showed that starch from 3 types of legume were higher of resistant starch (p<005). The debranced starch was modified with heat-moisture treatment process and the result showed that increasing of resistant starch were observed in 3 type of legume starches.
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