Improvement of Type III Resistant Starch on Food Material Using Hydrotermal Method

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dc.contributoren-US
dc.creatorArdhiyanti, Shinta Dewi; Balai Besar Penelitian Tanaman Padi Jl. Raya 9 Sukamandi Subang 41256, Indonesia
dc.creatorKusbiantoro, Bram; Balai Besar Penelitian Tanaman Padi Jl. Raya 9 Sukamandi Subang 41256, Indonesia
dc.creatorAhza, Adil Basuki; Departemen IImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia
dc.creatorFaridah, Didah Nur; Departemen IImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Kampus IPB Darmaga, Bogor 16680, Indonesia
dc.date2017-07-31
dc.date.accessioned2018-06-04T07:35:31Z
dc.date.available2018-06-04T07:35:31Z
dc.descriptionResistant starch (RS) on food can not be degraded by human digestive enzyme, so that it gives positive effect on human health. The RS content can be enhanced by chemical, enzymatic or physical methods. Physical modification method that is frequently used including heating and cooling cycles, heat moisture treatment/HMT and annealing. These methods generally produce RS type III, which is the product of retrogradation. Physical modification process promotes the reorganization of starch crystalline, which elevate the level of RS or even decrease it. The interaction between intrinsic and extrinsic factors during modification process can produce variation of RS contents in a particular food materials. Different RS analyses method can also induce the variation.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/ippan/article/view/7590
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/4286
dc.languageeng
dc.publisherPuslitbang Tanaman Panganen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/ippan/article/view/7590/6634
dc.rightsCopyright (c) 2017 Iptek Tanaman Panganen-US
dc.source1907-4263
dc.sourceIptek Tanaman Pangan; Vol 12, No 1 (2017): Juni 2017en-US
dc.subjectfood material; type III resistant starch; physical modification; hydrothermal methoden-US
dc.titleImprovement of Type III Resistant Starch on Food Material Using Hydrotermal Methoden-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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