Arrowroot Starch Research Paper

Decent Essays
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 …show more content…
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

Related Documents

  • Improved Essays

    Quantitatively fats and oils are the third most important ingredient used in cookie making. From a sensory quality viewpoint, fat is one of the principal ingredient that affect cookie texture. As observed in many earlier studies, reducing the fat content or replacing fat with other ingredients have a significant impact on the texture characteristics of biscuits (Campbell et al., 1994; Zoulias et al., 2002; Rodríguez-García et al., 2012). Generally, higher percentages of fat produce more tender cookies (Lai and Lin, 2006). It can have animal or vegetable origin and is often plasticized (Quaglia, 1984; Manley, 1998).…

    • 766 Words
    • 4 Pages
    Improved Essays
  • Improved Essays

    Hot food takes longer to eat, and all that liquid and fiber will help you feel full longer. Avoid super-sugary oatmeal. Stirring in cinnamon or nutmeg will give you a sweet taste with less sugar. 16.Crispbreads Whole-grain rye crackers, sometimes called crispbreads, offer a low-fat, fiber-packed alternative to traditional crackers. Research suggests people who replace refined grains with whole grains tend to have less belly fat.…

    • 1469 Words
    • 6 Pages
    Improved Essays
  • Improved Essays

    Sugar increases dough yield. It is complementary to the Pyler which states that addition of sugars results in increases yield per dough (Pyler, 1973). Stable, elastic and softer dough are produced apart from enhancing the crumb texture and moistness. Increasing levels of sugar affect the gas producing of baker’s yeast and thus rate of dough raised ability since extra food for the yeast are provided by sugars. The main non-starch polysaccharides components in whole wheat flour are the arabinoxylans and pentosans.…

    • 263 Words
    • 2 Pages
    Improved Essays
  • Improved Essays

    Benefits Of Cashew Nuts

    • 1443 Words
    • 6 Pages

    Cashew nuts are nothing but seeds or fruits of cashew tree and they are having lot of useful proteins and etc. It is having highly in vitamins like C,E an K as well as iron, magnesium and protein etc in it, which will help you to keep healthy and active. The Cashew nuts are having a shape with kidney of human and you can use these Cashew nuts in your diet and snacks. You may get lot of benefits and healthy by adding Cashew nuts into your daily cooking items. Health Benefits Cashew Nuts Tips Cashew nuts (cashew nuts) is one of the delicious and healthy snack.…

    • 1443 Words
    • 6 Pages
    Improved Essays
  • Improved Essays

    Yogurt Research Paper

    • 720 Words
    • 3 Pages

    The variety made with a touch of honey is enough to satisfy your craving for something sweet, but it won’t add inches to your waistline. This fulfilling food contains 13 grams of protein, which will help to keep your hunger from returning too quickly. This is a great product to bring to work for a midday snack, and it can also serve as a main component in a balanced breakfast. Fage Plain Greek Yogurt With 2% Milk Fat Another solid choice is the plain Greek yogurt made by Fage. The 2% milk fat variety helps your system to fully absorb the vitamins in this yogurt that are fat-soluble, making it a better choice nutritionally than nonfat yogurt.…

    • 720 Words
    • 3 Pages
    Improved Essays
  • Superior Essays

    Overall effects could be additive or sometimes synergistic. Interactions of κ carrageenan with other ingredients such as locust bean gum (LBG) or xanthan gum have a positive effects on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. LBG and κ carrageenan form brittle, slightly elastic gels while xanthan gum and κ− carrageenan form soft cohesive gels. Increase in product hardness and resilience are attributed to the increase of starch proportion which greatly influence the texture and cooking yield. LBG and κ− carrageenan was found effective in improving the cooking yield and reducing the expressible moisture in formulations containing higher proportions of starch.…

    • 1156 Words
    • 5 Pages
    Superior Essays
  • Improved Essays

    You can replace some of the white flour with flaxseed flour, but be sure to increase the liquid in your recipe, as it requires more than regular wheat flour. After a few times baking with flaxseed…

    • 552 Words
    • 3 Pages
    Improved Essays
  • Superior Essays

    Gelatinization enthalpy and gelatinization peak temperature Tp are increased with increasing the sugar concentration. The shifting of Tp to the higher temperatures was found due to the immobilization of water by the sugar molecules and stabilization of the crystalline structure in starch. The effect is more in this order: sucrose, glucose, fructose. All the sugars prevents the retrogradation of sweet potato starch and the order of effectiveness is the similar to the order of increase in gelatinization temperature (Kohyama and Nishinari,…

    • 839 Words
    • 4 Pages
    Superior Essays
  • Improved Essays

    Amaranth Case Study

    • 2276 Words
    • 10 Pages

    Best textured and expanded form of product was obtained with 15% moisture. With this moisture condition the extrudate were having the greater expansion, shear force and greater surface area per unit weight, was noticed. Based on the conditions which results in maximum expansion ratio, extrusion product has high acceptable amaranth based snack product. Pedersen et al., (1987) has done work on nutritional value of amaranth (Amanathus caudatus) grain which is added to cereal to enhance nutritional value and also explained the effect of heat on nutritional quality of mixtures. They have blended popped amaranth flour in 0%, 10%, 25%, and 50% to maize, wheat, and low tannin sorghum which ever given to the growing rats.…

    • 2276 Words
    • 10 Pages
    Improved Essays
  • Improved Essays

    Optimal temperature of enzyme activity and damage because of heat is varies. Starch hydrolysis that is gelatinize will form dextrin and simple sugars, also in the same time water release happened. This process will lead to crumb stickiness and increase the intensity of crust color. Bread’s color is the result from the Maillard reaction, because of that oligosaccharide concentration increase and simple sugars that produced from the glucoamylase activity also resulting of increase browning…

    • 727 Words
    • 3 Pages
    Improved Essays