Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour

Saskiawan, I.; Jenie, B. S. L.; Sulistiani; Setiarto, R. H. B.; Faridah, D. N.

Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour

2018

Saskiawan, I. | Jenie, B. S. L. | Sulistiani | Setiarto, R. H. B. | Faridah, D. N.

This research aimed to increase the resistant starch (RS) content of taro flour by using Lactic Acid Bacteria (LAB) fermentation and autoclaving-cooling method. Taro chips were fermented by mixed culture of Lactobacillus plantarum D-240 and Leuconostoc mesenteroides SU-LS 67 (1:1) at 370°C for 18 hr. Fermented taro chips were further autoclaved (1210°C, 15 mins)and cooled (40°C, 24 hr). The autoclaving-cooling cycle were performed for one and two cycles. Taro chips were then dried (700°C, 16hr), milled and sieved (80 mesh) to obtain the modified taro flour. Prebiotic properties of modified taro flour were evaluated and expressed as prebiotic effect, index and activity. The results showed that fermentation followed by one cycle autoclaving-cooling increased the RS content by 2.8 fold (from 4.13% to 11.45%) compared with control without fermentation. Fermentation of taro chips could be able to reduce the number of autoclaving-cooling cycle to only one cycle. The modified taro flour demonstrated prebiotic effect, index and activity better than control.

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