Effect of Butyrylated Arrowroot Starch to the Digesta Profile and Molar Ratio SCFA

Damat, Damat

doi:10.5539/jfr.v2n2p144

Cited by 10 publications

(11 citation statements)

References 17 publications

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“…Arrowroot (Maranta arundinacea L.) contains resistant fiber that ferments in the colon and produces SCFA (Short Chain Fatty Acid) (Damat, 2013) the way inulin and oat do, and modified arrowroot starch has high content of resistant starch (RS) (Damat et al, 2019). Hypothetically, combining cryoprotectant application and modified arrowroot starch utilization should be able to let dough lasts longer.…”

Section: Introductionmentioning

confidence: 99%

“…Besides, it will also be analyzed its potential as a functional sweet bread as a result of increasing levels of resistant starch (RS). Resistant starch in food products can reduce the glycemic index of these products, so that it will reduce postprandial blood sugar levels (Damat, 2013). Foods that contain RS content can be used can be classified as functional foods (Raigond;Ezekiel;Raigond, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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“…It is determined by the protein content of the flour, the starch damaged during milling, and the presence of non-starch carbohydrates (Murray et al, 2017). Seaweed contains fiber as a non-starch carbohydrate, dietary fiber consists of polysaccharides with β (1-4) bonds, which cannot be digested by the salivary glands and pancreas but can be metabolized bacteria present in in the large intestine and produce shortchain fatty acid (SCFA) (Damat, 2013;Holscher, 2017). Starchy foods absorb water more easily due to the availability of reactive amylopectin molecules from water molecules (Magallanes-Cruz et al, 2017).…”

Section: Physical Characteristicsmentioning

confidence: 99%

“…Its compact molecular structure can prevent damage by enzyme digestion, which can lead to blood glucose. Therefore, the resistant starch is considered suitable for diabetics (Damat et al, 2019a;Damat, 2013;Fuentes-Zaragoza et al, 2010;Shukri and Shi, 2015).…”

Section: Introductionmentioning

confidence: 99%

Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

Damat¹,

Setyobudi²,

Burlakovs³

et al. 2021

SJA

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Analog rice is a processed rice product produced from non-rice with slightly more carbohydrates than natural rice. Arrowroot (Maranta arundinacea L) can be used as raw material in analog rice, with red seaweed (Gracilaria spp.) are added to increase the fiber content. A disadvantage of analog rice is its bland taste, which can be improved by adding spices and seaweed, expected to increase the functional value. This study aims to determine the effect of the addition of various seaweed pulp concentrations and spice formulations on the characteristics of analog rice. Various formulas of concentrated seaweed pulp (5 g, 10 g, and 15 g) and spice formulations (onion, garlic, ginger, turmeric, and lemongrass) were applied, and a Randomized Block Design with three replications was used. Subsequently, observation variables included analysis of water content, ash, carbohydrate, protein, fat, antioxidant activity, fiber content, water absorption index, color intensity, and sensory evaluation. The data were analyzed by ANOVA and continued according to Duncan's multiple range test. The results showed that all formulas of analog rice produced from arrowroot starch, with the addition of seaweed pulp and spices, fulfill the chemical and physical properties of paddy rice requirements according to Indonesian National Standard No. 6128-2008. With an increasing concentration of the seaweed pulp, the food fiber, and the resistant starch content increased. The antioxidant activity of the analog rice also increased with the addition of spices, which provided a more attractive color and improved the taste and smell.

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“…Damat et.al [20] that the RS binds bile acids, increases the viscosity of the contents of the intestine so as inhibit absorbs various types of macro-nutrient, including lipids and reduction of absornsi bile acids from the intestine through the circulation of enterohepatic. It causes a decrease in cholesterol total, accompanied by a decrease in the concentration of LDL.…”

Section: In Vivo Evaluation Of Self Rising Gluten-eggs Free Cookiementioning

confidence: 99%

The Development of Gluten-Eggs Free Cookies as Functional Food

Nugraheni¹,

Sutopo²,

Purwanti³

et al. 2018

Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)

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This research aims to develop gluten-eggs free cookies based native Maranta Arundinaceae flour and Maranta Arundinaceae flour rich in RS3, to analyze the chemical composition, and to know the hedonic of semi trained panelists against cookies as well as in vivo evaluation in diabetes mellitus mice. Self rising gluten-eggs free cookies developed with the formula I, II and III. Chemical composition analysis are moisture, ash, protein, fat, carbohydrates, dietary fiber and resistant starch. In vivo tests using wistar mice and analyzed glucose and lipida profile. The results showed that self rising cookies formula I is the most like types of cookies by the panelists. The chemical composition of selected cookies (Formula I): moisture: 4.02 ± 0.66%, ash content 5.16 ± 0.16%, Protein: 0.31 ± at 14%, fat cotent 32.56 ± 0.08%, dietary fiber: 20.10 ± 0.21%, carbohydrates: 24.78 ± 0.32% and resistant starch: 3.50 ± 0.09%. Self rising gluten-eggs free cookies consumption on diabetes mellitus mice can lower glucose and lipida profile. The decrease in glucose profile rate: 45%. The decrease in Total cholesterol, triglycerides and LDL i.e. 30.61%, 30.61%, 20.35%; and 37.16%. Self rising consumption of gluten-free eggs raise HDL of 126.19%. Based on this research, self rising gluten-eggs free have the potential to be developed as functional foods to prevent and management of diabetes mellitus.

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Effect of Butyrylated Arrowroot Starch to the Digesta Profile and Molar Ratio SCFA

Cited by 10 publications

References 17 publications

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

The Development of Gluten-Eggs Free Cookies as Functional Food

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