The Potential of Gluten Free Flour Enriched with Resistant Starch Type 3 From Canna Edulis For The Management Profile of Glucose, Lipids and Short Chain Fatty Acid in Healthy Mice

摘要

This research aims to modifying Canna edulis flour to improve resistant starch content and identifying the effect of consumption of gluten-free enriched with resistent starch type 3 from Canna edulis flour toward profil of glucose, lipids and short chain fatty acids in healthy mice. Production of Canna edulis flour rich in resistant starch type 3 with modifications of 3 cycle autoclaving-cooling, and then formulation of the 3 types of gluten-free enriched RS3 from Canna edulis flour. In-vivo analysis was performed using the 24 rats wistar divided into 4 groups: the standard feed, high protein gluten free flour, high fiber gluten-free flour, and all purposes gluten-free flour. Evaluation in vivo done to know the profile of glucose, lipids and short chain fatty acids. The results show that 3 cycle autoclaving-cooling can increase the level of resistant starch at 39.5%. Diet of three types of gluten free can control the profile of glucose and lipids compared to standard feed. The main short chain fatty acids were acetic acid, propionic acid and butyric acid. This indicates that consumption of three types of gluten-free flour enriched RS3 from Canna edulis flour provides positive benefits for profiles of glucose, lipids and short chain fatty acids.