| Summary: | ABSTRACT
A study on the effect of steaming and "ceriping processing"(liced, dried, and fried) on Resistant Starch (RS) content and chemical composition of selected starchy foods has been conducted.
Eight starchy foods i.e. gembili, suweg, uwi, entik, sukun, banana, rice, and melinjo was selected. The foods (except melinjo) were steamed and analyzed for starch, RS, simple sugars and chemical composition. Similar analysis was also done for the uncooked products. Banana, cassava, sukun and melinjo were sliced, dried and fried ("ceriping" process) and analyzed as the steamed products.
It was found that steaming changed RS from - 1.4 mg/g to 3.9 mg/g or �16.8% to 32.7% of the uncooked products but decreased starch content varied from 0.8% to 4.1%. Simple sugar decreased significantly for banana, up to 202.5 mg/g or 61%. Ceriping process increased RS higher than steaming up to 47% (sukun ceriping). Both processes (steaming and ceriping) resulted in a small change in the chemical composition of the products.
Key word: starch, resistant starch, ceriping, steaming
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