Resistant starch (RS) originates from various natural sources and brings health benefits.Through retrogradation, RS3, RS4, and RS5 are formed.This has been demonstrated in a study using starch from initial jackfruit seeds containing 63.48% resistant starch, to produce RS5.In this study, jackfruit seed starch was combined with peanut oil, sunflower oil, soybean oil, olive oil at a ratio of 10:2 (w/w), along with palmitic acid, stearic acid at a ratio of 10:2 (w/w), processed under hydrothermal and non-hydrothermal conditions to form RS5. The results showed that using peanut oil resulted in the highest RS5 ratio when hydrothermally treated (86.48%) and non-hydrothermally treated (84.47%), surpassing other types of fatty oils: 81.38%, 76.15%, 73.46% respectively.Furthermore, when hydrothermally treated, using palmitic acid produced higher RS5 (80.58%) compared to stearic acid (75.87%), and the non-hydrothermally treated samples were 71.58% and 67.12% respectively.SEM analysis of the formed starch samples showed that non-hydrothermally treated samples retained their original granular structure, while hydrothermally treated samples underwent modification and agglomeration, resulting in increased resistance to hydrolysis, thus significantly increasing the RS content.Although type 5 resistant starch is not widely known, the results from the jackfruit seed starch study demonstrate great potential for future applications.
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Hao et al. (2024) studied this question.
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