Functional cake characteristics of modified arrowroot starch (MAS) with the gelatinization-retrograde method

摘要

Healthy food consumption is a critical issue which enhances the functional food production demand. This research aimed to identify the optimum modified arrowroot starch for the best functional cake characteristics. Completely Randomized Design with one factor (arrowroot starch: wheat flour proportion) which consisted five levels (0:100; 25:75; 50:50; 75:25 and 100:0) was applied. The first step was MAS production (gelatinization-retrograde method) then applied to functional cake followed by proximate, resistant starch, expansion volume index and texture analysis. The result showed that 100% MAS was the best treatment with the highest carbohydrate and resistant starch (25.85% and 59.28%), and the lowest ash content, hardness, and expansion volume index (1.8%, 104.95N/mm2 and 45.32%). It can be concluded that functional cake characteristic becomes better and resistant starch (RS) level become higher with MAS application.