Abstract
Fermented cassava pulp flour-based composite flour (FCPF-based composite flour) is a composite flour
consisting of fermented cassava pulp flour, cassava starch, and xanthan gum which has the potential to
be developed as a gluten-free flour. This study was aimed to increase the resistant starch (RS) content
of FCBF-based composite flour through the application of the partial gelatinization (PG) autoclavingcooling process. Other aims were to characterize its chemicals properties, granular morphology,
polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity,
degree of starch hydrolysis. and estimated glycemic index (EGI). The results of the study revealed that
PG autoclaving for 15 min and cooling time 72 h was the optimal treatments that increased the RS
content of FCPF-based composite flour from 1.75% to 7.31%. This study indicated that the increasing
of resistant starch content of FCPF-based composite flour changed its chemicals properties, granular
morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative
crystallinity; and lowering the degree of starch hydrolysis and value of estimated glycemic index (EGI).
Increased the RS content would improve the functional properties of FCPF-based composite flour.
Beni Hidayat, Udin Hasanudin, Siti Nurdjanah, Neti Yuliana, Syamsu Akmal, M. Muslihudin. (2021) Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour , Asian Journal of Agriculture and Biology, Volume-09, Issue-2.
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