Arrowroot’s Root Arrowroot starch is easily digested and because of that it is a good ingredient for baby’s food and people with dietary restrictions’ food. Arrowroot starch can also be used as food for children with autism and diet food for elderly as well as patients who still in recovery period (Ariesta , 2004). One of the food products made from arrowroot starch is baby biscuits. In the making process of baby biscuit, starch will undergo a process called gelatinization. Arrowroot starch will be gelatinized at the temperature 63, 96°C – 70°C. Arrowroot starch addition is a need to create an easily soluble in water biscuits. While arrowroots flour starch have digestibility value 84,35% and 86% protein digestibility value, arrowroot starch
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Basically, arrowroot starch has low level of starch resistance, and so the use of retrogradation technique is needed to enhance the starch resistance level. Starch retrogradation also can be induced by autoclaving or heating it at high temperature at 121°C then continued with cooling at 40°C for 24 hours (Lehmann et al., 2003). The purpose of this heating process is to gelatinize the starch and speed up the production of amylose molecule from starch granule. This process happened because amylose fraction is easier and faster to undergo the retrodagration than amylopectin (Shin et al., 2007). The purpose of cooling process is to speed up the starch retrogradation process. At the time retrogradation occurs, amilosaa with amilosa and amilosa with amylopectin bonded with each other through hydrogen bonds, creating more compact starch structure and more resistant to hydrolysis by the enzyme amylase. The final result is the modified arrowroot starch’s RS level multiplied 6,4 than natural arrowroot starch. The example of this product is arrowroot cookies. Organoleptic anylisis from arrowroot cookies made from modified arrowroot starch is these cookies have higher crunchyness level while having softer texture. RS addition to food products that need high temperature on the making can boost their
Basically, arrowroot starch has low level of starch resistance, and so the use of retrogradation technique is needed to enhance the starch resistance level. Starch retrogradation also can be induced by autoclaving or heating it at high temperature at 121°C then continued with cooling at 40°C for 24 hours (Lehmann et al., 2003). The purpose of this heating process is to gelatinize the starch and speed up the production of amylose molecule from starch granule. This process happened because amylose fraction is easier and faster to undergo the retrodagration than amylopectin (Shin et al., 2007). The purpose of cooling process is to speed up the starch retrogradation process. At the time retrogradation occurs, amilosaa with amilosa and amilosa with amylopectin bonded with each other through hydrogen bonds, creating more compact starch structure and more resistant to hydrolysis by the enzyme amylase. The final result is the modified arrowroot starch’s RS level multiplied 6,4 than natural arrowroot starch. The example of this product is arrowroot cookies. Organoleptic anylisis from arrowroot cookies made from modified arrowroot starch is these cookies have higher crunchyness level while having softer texture. RS addition to food products that need high temperature on the making can boost their