Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2017 | Volume: 16 | Issue: 5 | Page No.: 322-330
DOI: 10.3923/pjn.2017.322.330
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food

Mutiara Nugraheni, Badraningsih Lastariwati and Sutriyati Purwanti

Abstract:
Background: Maranta arundinacea is a local tuber grown in Indonesia that is used as a source of carbohydrates. Maranta arundinacea flour modifications may increase levels of resistant starch, thereby increasing the functional properties of gluten-free flour. Materials and Methods: In this study, Maranta arundinacea flour was modified by 3-cycle autoclaving-cooling and then, three types of gluten-free enriched, resistant starch type 3 were identified, namely; high fiber, high protein and self-rising. These were evaluated in terms of chemical composition and ability to manage glucose, lipids and short-chain fatty acids in healthy mice. Results: The modified Maranta arundinacea flour increased the levels of resistant starch to 104.65%. The high-fiber flour was rich in dietary fiber as well as soluble dietary fiber (1.88±0.10%), insoluble dietary fiber (15.73±0.13%) and total dietary fiber (17.61±0.08%). The high-protein flour contained 14.43±0.02% protein. Self-rising flour was at ash level, indicating high levels of minerals. The consumption of the three types of gluten-free flour enriched with resistant starch type 3 from Maranta arundinacea flour kept glucose and lipids (total cholesterol, triglycerides, high density lipoprotein and low density lipoprotein) under normal conditions. The dominant short-chain fatty acids were acetate, propionate and butyrate. Conclusion: This study indicates that gluten-free enriched resistant, starch type 3 flour from Maranta arundinacea can help keep glucose and lipids under normal conditions, suggesting its potential use as a functional food, especially in people who have difficulties in managing glucose and lipid profiles.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Development of Gluten-free Cookies Rich in Resistant Starch Type 3 from Maranta arundinacea
How to cite this article:

Mutiara Nugraheni, Badraningsih Lastariwati and Sutriyati Purwanti, 2017. Proximate and Chemical Analysis of Gluten-free Enriched, Resistant Starch Type 3 from Maranta arundinacea Flour and its Potential as a Functional Food. Pakistan Journal of Nutrition, 16: 322-330.

DOI: 10.3923/pjn.2017.322.330

URL: https://scialert.net/abstract/?doi=pjn.2017.322.330

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom