Properties of resistant starch from cassava flour cv. Rayong 9 by acid hydrolysis
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Abstract
Modification of starch to enhance resistant starch (RS) content has attracted growing interest because of its health benefits. Acid hydrolysis is considered a simple, safe, and scalable approach applicable to both smallholder and industrial production. However, its effectiveness in cassava flour remains unclear. This study aimed to investigate the potential of organic acid hydrolysis to produce RS-enriched cassava flour and evaluate its physicochemical properties for application in health-promoting food products. Cassava flours from three varieties recommended by the Department of Agriculture (Rayong 9, Rayong 11, and Rayong 15) were analyzed for yield, nutritional composition, and RS content. Rayong 9 exhibited the highest flour yield (28.60%), amylose content (26.27%), and RS content (3.84%). To further increase RS levels, Rayong 9 cassava flour was treated with citric acid and acetic acid at concentrations of 1.5, 2.0, and 2.5 M for 24 hours, compared with a control (distilled water). Treatments with 1.5–2.0 M acid slightly increased RS content, but the change was not statistically significant. Acid-hydrolyzed samples showed increased glossiness and brightness but reduced viscosity. Scanning electron microscopy revealed rougher starch granule surfaces compared to the control. Overall, the results indicate that organic acid hydrolysis is ineffective for enhancing RS content in cassava flour cv. Rayong 9, suggesting that alternative modification methods such as enzymatic or heat–moisture treatments should be further explored.
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สำนักงานนโยบายและยุทธศาสตร์การค้า กองนโยบายและยุทธศาสตร์การค้าสินค้าเกษตร. 2567. การศึกษาแนวทางการพัฒนาศักยภาพการค้า สำนักงานนโยบายและยุทธศาสตร์การค้า สินค้ามันสำปะหลัง. แหล่งข้อมูล: https://shorturl.at/EO6ct. ค้นเมื่อ 24 มกราคม 2568.
อัจฉรา ลิ่มศิลา, ดนัย ศุภาหาร, จรุงสิทธิ์ ลิ่มศิลา, ศุภชัย สารกาญจน์, สุนี ศรีสิงห์, อัมพร ยังโหมด, สมลักษณ์ จูฑังคะ, สมพงษ์ กาทอง, จิณณจาร์ หาญเศรษฐสุข, ประพิศ วองเทียม, จงรักษ์ จารุเนตร, วัลลีย์ อมรพลอุดม, จันทะมณี เอนก, สุวรรณหงส์ โอภาษ, บุญเส็ง เสาวรี, บำรุง อภิชาต, เมืองซอง เพียงเพ็ญ, ศรวัต วรยุทธ, ศิริชุมพันธ์ เมธี, คำหุ่ง วีระเด่น, วิจิตรจันทร์ สุชาติ, คำอ่อน ปิ่นแก้ว, ค้อชากุล วสันต์, วรรณจักรปรีชา แสงโสดา, พินิจ กัลยาศิลปิน, ปริญญา สีบุญเรือง, เสรีวัฒน์ จัตตุพรพงษ์, ธำรง เชื้อกิตติศักดิ์, ไชยยศ เพชระบูรณิน, สมศักดิ์ ทองศรี, วัฒนะ วัฒนานนท์ และธีรภัทร ศรีนรคุต. 2549. มันสำปะหลังพันธุ์ระยอง 9: พันธุ์ปริมาณแป้งสูงเพื่อผลิตเอทานอล. ศูนย์วิจัยพืชไร่ระยอง สถาบันวิจัยพืชไร่ กรมวิชาการเกษตร, กรุงเทพฯ.
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