Effect of Cooling Methods and Drying Temperatures on the Resistant Starch Content and Acceptability of Dried-Growol
DOI:
https://doi.org/10.3923/pjn.2019.1139.1144Keywords:
Amylose, fermented-cassava, Growol, resistant-starch, retrogradationAbstract
Background and Objective: Growol is a local staple food made from cassava that is processed by spontaneous fermentation in water for 3-5 days. Previous research has shown that drying Growol could extend its shelf life, and fermentation during processing could increase the amylose content. Increasing the amylose would produce high retrograded starch, which is a resistant starch (RS). The aim of this study was to evaluate the effects of different cooling methods and drying temperatures on the amylose content, the resistant starch content and the acceptability of dried-Growol. Materials and Methods: The cassava used in this research was the Martapura variety, which was fermented for 24 h and cooked by use of an autoclave for 15 min. Samples were then either cooled to room temperature with no subsequent storage or stored in a refrigerator at 4-7°C for 24 h and then dried with temperature variations of 40, 50 and 60°C. The dried Growol samples were analyzed for their moisture content, starch, amylose, X-ray diffraction, resistant starch content and their acceptability by hedonic test. Results: The research showed that varying the cooling method and drying temperature affected the amylose and RS content, and the acceptability of dried Growol. Cooling at refrigerator resulted dried-Growol with high RS and acceptability. Conclusion: Acceptable dried-Growol was obtained by cooling by refrigeration and drying at temperatures of 50-60°C. This Growol had an amylose content of 42.92-44.63%, the degree of crystallinity was 25.81-26.16% and it had an RS content of 16.55-17.04 g/100 dry matter.
References
Anonymous, 2015. Growol, taste of kulon progo in the past. Kota Wates Informasi Batas Kota.
Putri, W.D.R., Haryadi, D.W. Marseno and M.N. Cahyanto, 2012. Isolation and characterization of amylolytic lactic acid bacteria during growol fermentation, an Indonesian traditional food. J. Teknologi Pertanian, 13: 52-60, (In Indonesian).
Wariyah, C. and D.S. Luwihana, 2015. Improvement of growol as a probiotic-functional food (case Study at Kalirejo, Kokap, Kulon Progo, DIY). Proceedings of the 1st International Seminar on Natural Resources Biotechnology: From Local to Global, Faculty of Biotechnology, September 8-9, 2015, Atmajaya University of Yogyakarta, pp: 150-156.
Prasetia, K.D. and T.W. Kesetyaningsih, 2015. Effectiveness of growol to prevent diarrhea infected by enteropathogenic Escherichia coli. Int. J. ChemTech. Res., 7: 2606-2611.
Wariyah, C. and D.S. Luwihana, 2013. Increasing of growol local staple food processing technology as a probiotic functional food. Communities Service Report. Mercu Buana Yogyakarta University, Yogyakarta, Indonesia, pp: 5-15.
Sajilata, M.G., R.S. Singhal and P.R. Kulkarni, 2006. Resistant starch-A review. Compr. Rev. Food Sci. Food Saf., Vol. 5.
Sullivan, W.R., J.G. Hughes, R.W. Cockman and D.M. Small, 2017. The effects of temperature on the crystalline properties and resistant starch during storage of white bread. Food Chem., 228: 57-61.
Matsuda, H., K. Kumazaki, R. Otokozawa, M. Tanaka, E. Udagawa and T. Shirai, 2016. Resistant starch suppresses postprandial hypertriglyceridemia in rats. Food Res. Int., 89: 838-842.
Si, X., P. Strappe, C. Blanchard and Z. Zhou, 2017. Enhanced anti-obesity effects of complex of resistant starch and chitosan in high fat diet fed rats. Carbohydr. Polym., 157: 834-841.
Leszczyñski, W., 2004. Resistant starch-classification, structure, production. Pol. J. Food Nutr. Sci., 13: 37-50.
AOAC., 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC, USA., Pages: 1010.
Williams, P.C., F.D. Kuzina and I. Hlynka, 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem., 47: 411-420.
Wariyah, C., Riyanto and B. Kanetro, 2018. Effects of fermentation duration and cooking method on the chemical properties and acceptability of growol. Proceedings of the 2nd International Seminar on Natural Resources Biotechnology: From Local to Global, July 13-14, 2018, Faculty of Biotechnology, Universitas Atma Jaya, Yogyakarta, pp: 56-63.
Ashwar, B.A., A. Gani, I.A. Wani, A. Shah, F.A. Masoodi and D.C. Saxena, 2016. Production of resistant starch from rice by dual autoclaving-retrogradation treatment: In vitro digestibility, thermal and structural characterization. Food Hydrocolloids, 56: 108-117.
Krammer, A.A. and B.A. Twigg, 1970. Fundamentals of Quality Control for the Food Industry. The AVI Publishing Company Inc., Westport, Connecticut, pp: 130-135.
Susilawati, S. Nurdjanah and S. Putri, 2008. Cassava (Manihot esculenta) physical and chemical properties of different plantation location and harvesting ages. J. Teknol. Industri Hasil Pertanian, 13: 59-72, (In Indonesian).
Putri, W.D.R., D.W. Haryadi and C. Marseno, 2011. Effect of biodegradation by lactic acid bacteria on physical properties of cassava starch. Int. Food Res. J., 18: 1149-1154.
Ogbo, F.C. and E.N. Okafor, 2015. The resistant starch content of some cassava based Nigerian foods. Niger. Food J., 33: 29-34.
Anonymous, 2008. Indonesian national standards: Rice SNI 6128:2008. National Standardization Agency, Indonesia
Nwokocha, L.M. and G.B. Ogunmola, 2014. Colour of starch-iodine complex as index of retrogradability of starch pastes. Afr. J. Pure Applied Chem., 8: 89-93.
Shah, A., F.A. Masoodi, A. Gani and B.A. Ashwar, 2016. In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch. Food Chem., 212: 749-758.
Nurhayati, 2011. Increased of prebiotic properties of banana flour with a low glycemic index through fermentation and a pressurized-cooling heating cycle. ostgraduate School, Institut Pertanian Bogor, Bogor, pp: 16-20
Lestari, T.I., Nurhidajah and M. Yusuf, 2018. Levels of protein, texture and characteristics of organoleptic cookies that substituted by ganyong flour (Canna edulis) and soybean flour (Glycine max L.). J. Pangan Gizi, 8: 53-63.
Downloads
Published
Issue
Section
License
Copyright (c) 2019 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
