Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food
DOI:
https://doi.org/10.3923/pjn.2017.322.330Keywords:
Functional food, gluten-free flour, Maranta arundinacea, proximate analysis, resistant starch type 3Abstract
Background: Maranta arundinacea is a local tuber grown in Indonesia that is used as a source of carbohydrates. Maranta arundinacea flour modifications may increase levels of resistant starch, thereby increasing the functional properties of gluten-free flour. Materials and Methods: In this study, Maranta arundinacea flour was modified by 3-cycle autoclaving-cooling and then, three types of gluten-free enriched, resistant starch type 3 were identified, namely; high fiber, high protein and self-rising. These were evaluated in terms of chemical composition and ability to manage glucose, lipids and short-chain fatty acids in healthy mice. Results: The modified Maranta arundinacea flour increased the levels of resistant starch to 104.65%. The high-fiber flour was rich in dietary fiber as well as soluble dietary fiber (1.88±0.10%), insoluble dietary fiber (15.73±0.13%) and total dietary fiber (17.61±0.08%). The high-protein flour contained 14.43±0.02% protein. Self-rising flour was at ash level, indicating high levels of minerals. The consumption of the three types of gluten-free flour enriched with resistant starch type 3 from Maranta arundinacea flour kept glucose and lipids (total cholesterol, triglycerides, high density lipoprotein and low density lipoprotein) under normal conditions. The dominant short-chain fatty acids were acetate, propionate and butyrate. Conclusion: This study indicates that gluten-free enriched resistant, starch type 3 flour from Maranta arundinacea can help keep glucose and lipids under normal conditions, suggesting its potential use as a functional food, especially in people who have difficulties in managing glucose and lipid profiles.
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