The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility
Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Bl...
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2021-08-01
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| Series: | Agritech |
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| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/44596 |
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| author | Jhauharotul Muchlisyiyah Tri Dewanti Widyaningsih Retno Wulansari Hera Sisca Prasmita |
| author_facet | Jhauharotul Muchlisyiyah Tri Dewanti Widyaningsih Retno Wulansari Hera Sisca Prasmita |
| author_sort | Jhauharotul Muchlisyiyah |
| collection | DOAJ |
| description | Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus. |
| first_indexed | 2024-12-16T11:16:25Z |
| format | Article |
| id | doaj.art-c219d663088044afaf6beb098e2c49da |
| institution | Directory Open Access Journal |
| issn | 0216-0455 2527-3825 |
| language | English |
| last_indexed | 2024-12-16T11:16:25Z |
| publishDate | 2021-08-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Agritech |
| spelling | doaj.art-c219d663088044afaf6beb098e2c49da2022-12-21T22:33:36ZengUniversitas Gadjah MadaAgritech0216-04552527-38252021-08-0141323824510.22146/agritech.4459627228The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch DigestibilityJhauharotul Muchlisyiyah0Tri Dewanti Widyaningsih1Retno Wulansari2Hera Sisca Prasmita3Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.https://jurnal.ugm.ac.id/agritech/article/view/44596coleus tuberosuscoolingin vitro digestibilityprocessingresistant starch |
| spellingShingle | Jhauharotul Muchlisyiyah Tri Dewanti Widyaningsih Retno Wulansari Hera Sisca Prasmita The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility Agritech coleus tuberosus cooling in vitro digestibility processing resistant starch |
| title | The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility |
| title_full | The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility |
| title_fullStr | The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility |
| title_full_unstemmed | The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility |
| title_short | The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility |
| title_sort | effect of processing and cooling methods on coleus tuberosus in vitro starch digestibility |
| topic | coleus tuberosus cooling in vitro digestibility processing resistant starch |
| url | https://jurnal.ugm.ac.id/agritech/article/view/44596 |
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