Effects of Processing Conditions on Type 4 Resistant Starch Content from Jackfruit Seed Starch

Resistant starch type 4 (RS4) is produced from many types of starch by chemical methods.In this study, jackfruit seed starch was mixed with citric acid, lactic acid and acetic acid with an acid: starch ratio of 2:1, incubated for 20 hours and heated for 6 hours, the starch content was antagonistic.The sample using acetic acid had the highest RS of 84.83%, an increase of more than 21% compared to the initial amount of RS in the starch sample (63.47%), followed by the sample using citric acid with RS of 71.36.%.However, for samples treated with lactic acid, the amount of RS decreased to 33.44%.The results showed that the RS4 content increased or decreased depending on the nature of the acid.SEM of modified starch granules for citric acid has a rougher surface and larger average size of starch granules, while for the other two acids there is no obvious change compared to the starch granule configuration original powder.