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Resistant starchtype III (RS3) possess various beneficial physiological effects as well as functionality in food containing resistant starch (RS). In this study, RS3 is produced from breadfruit (Artocarpus altilis) starch using different processing conditions involving disruption of starch granules, enzymatic debranching of starch polymer, starch retrogradation and drying. Then, the morphology and size of the starch granules were observed using scanning electron microscope (SEM). A sample with the highest RS content (54.59%), denoted as P8 was produced when the breadfruit starch was suspended in distilled water, gelatinised by heating at 90°C for 30 minutes, followed by starch debranching with 20 New Pullulanase Unit Novo (NPUN) enzyme per g starch at 60°C for 24 hours. The suspension was then autoclaved at 121°C for 1 hour and cold stored at 4°C for 24 hours. Further treatment of P8 sample with 0.5 M HCl acid at 60°C for 24 hours, produced HCl-breadfruit RS3 with 57.86% of RS content. It was observed that hydrolysis of breadfruit RS3 sample with HCl produced smoother starch granules with more crystalline region and proportionally increased the RS content when compared to other treated sample. This study revealed that different processing conditions were significantly influenced the percentage of yield and properties of RS type III produced from breadfruit starch.

The Effect of Processing Conditions on Production of Resistant Starch Type III (RS3) from Breadfruit Starch