Physicochemical characterization of resistant starch type V (RS5) from manggu cassava starch (Manihot esculenta)

Abstract

Resistant starch has been well known to have beneficial health effects, mainly for digestive tracts. Starch isolated from cassava showed characteristics required to produce resistant starch type 5 (RS5). In this study, we modified tapioca starch through the gelatinization process with the addition of palm oil, coconut oil, stearic acid and lauric acid with 3 treatments, i.e. concentration (1) 10%, (2) 20% and (3) 30%. The result of study showed that modification of starch can decrease starch digestibility, increase levels of resistant starch and lower amylose levels. The analysis using X-Ray diffraction, strearic acid 30% had the peak at 7.5°, 22° and 24°. Peak 7.5° was a amylose-lipid complex as RS5. The profile of starch gelatinization using Rapid Visco Analyzer (RVA) showed that the addition of fatty acid can decrease the value of breakdown, setback, and peak viscosity. These results indicates modification of tapioca starch with fatty acid (stearic acid or lauric acid) can form amylose-lipid complex (RS5).