Low Glycemic Index Modified Plantain Flour as Functional Foods
Organized by
Supported by
World Association for
Sustainable Development
International Forum
For Public Health
Indonesian of Association
Food Technologist
Agricultural Technology Faculty
Widya Mandala Catholic University
Surabaya
SCHEDULE OF INTERNATIONAL FOOD CONFERENCE 2011
:friday, October 28 th 2011
Time
Activities
07.00-09.00
Registration, Coffee Morning
OPENING CEREMONY
09.00-09.30
Indonesia Raya Anthem
Welcome speech: Rector ofUKWMS, Dean of Food Technology Faculty UKWMS,
Chairperson of Organizing Committee
FIRST PLENARY SESSION
09.30-10.30
l)Margaretha Indah Epriliati, PhD
(Department ofFood Technology, Faculty ofAgricultural
Technology, Widya Mandala Surabaya Catholic University,
Indonesia)
Speech topic: Constructing a Framework to Safeguard Food
Technology for Betterment
Moderator:
Drs. Sutarjo
Surjoseputro,
MS
2)Dr. Dahrul Syah
(The Indonesian Association ofFood Technologis;)
Speech topic: Indonesian Food Technologist; Expected Role in
Context of National Devel()J2ment
SECOND PLENARY SESSION
3) Ihab Tewfik, PhD
(Human and Health Science, School ofLife Sciences, University of
Westminster, United Kingdom; International Forum for Public
. Health, United Kingdom)
10.30-11.30
Speech topic: Modern Functional Meal: a Potential Ans'Yer to the
Challenge of the Milleniurn Development Goals
-
11.30-11.45
4) Roy Sparringa, PhD
(The National Agency ofDrug and Foor,i Control, BPOM, Indonesia)
Speech topic: CUrrent Food Safety issues in Indonesia: Challenge &
Expectation
PT Ditek Jaya
11.45-12.30
Lunch break + Pray
12.30-13.30
Poster Session
13.30-17.00
Paralel Session
Evening Coffee and Expo
(in Indonesian Traditional Atmosphere)
17.00-18.30
Moderator:
Prof Y.
Marsono, PhD
..
\
. .
(
Saturday, October 29th 2011
Time
07.00-08.00
Activities
nd
2 day registration
08.00-10.20
Paralel Session
10.20-10.45
Coffee break
10.45 - 11.00
PT Campina Ice Cream Industry
THIRD PLENARY SESSION
l)Prof. Son Radu, PhD
(Food Science and Technology, Universiti Putra Malaysia,
Malaysia)
Speech topic: Microbiological Risk Assessment as a Decision
Support Tool: Reactive and Proactive Case Studies
2) Phillipe J. Blanc, PhD
(Institut National des Sciences Appliquees de Toulouse, France)
Speech topic: Trends in food biotechnology - Natural Food
Colorants: Biotechnology Aspect and Application in Food
Industry
11.00-12.30
-.
3)Johan M. Krop, PhD
(Process and Food Technology, The Hague University of
Applied Sciences, Netherlands)
Speech topic: Food Technology And Production In A Global
Perspective
-
12.30-12.45
Best and Favourite Poster Announcement
12.45-13.00
Closing ceremony
13.00-14.00
Lunch
Moderator:
Prof. Endang S.
Rahayu, PhD
.'
LIST OF PAPER
PAPER OF KEYNOTE SPEAKER
ｾｏ＠
SPEAKER
I
Dr. Dahrul Syah
(The Indonesian Association of
Food Technologis;)
3
Constructing a Framework to Safeguard Food
Technology for Betterment
Indonesian Food Technologist: Expected Role
in Context of National Development
K
1
K
2-11
Ihab Tewfik, PhD
(Human and Health Science, School
of Life Sciences, University of
Westminster, United Kingdom;
International Forum for Public
Health, United Kingdom)
4
PAGE
Margaretha Indah Epriliati, PhD
(Department of Food Technology,
Faculty of Agricultural
Technology, Widya Mandala
Surabaya Catholic University,
Indonesia)
2
TITLE
Roy Sparringa, PhD
(The National Agency of Drug and
Food Control, BPOM, Indonesia)
Modem Functional Meal: a Potential Answer
to the Challenge of the Millenium
Development Goals
K
12-20
Current Food Safety Issues in Indonesia:
Challenge & Expectation
K
21-32
Microbiological Risk Assessment as a
Decision Support. Tool: Reactive and Proactive
Case Studies
K
33-44
Trends in food biotechnology - Natural Food
Colorants: Biotechnology Aspect and
Application in Food Industry
K
45-54
Food Technology And Production In A Global
Perspective
K
54-59
-
5
Prof. Son Radu, PhD
(Food Science and Technology,
Universiti Putra Malaysia,
Malaysia)
6
Phillipe J. Blanc, PhD
(lnstitut National des Sciences
Appliquees de Toulouse, France)
7
Johan M. Krop, PhD
(Process and Food Technology,
The Hague University of Applied
Sciences, Netherlands)
LIST OF PAPER
PAPER OF ORAL PRESENTATION
NO
1
AUTHOR
Umi Purwandari, Galih
Suprianto, Dian Milanita,
Supriyanto And Burhan
Kitiya Suhem, Narumol Matan,
Mudtorlep Nisoa, and Nirundom
Matan
TITLE
Textural Properties Of Dioscorea Tubers Flour, Its
Effect On Bread Quality And Its Improvement
Using Hydrocolloid
The Effects Of Low Pressure RfPlasma On The
Mineral Content And Other Quality Parameters
Of A Brown Rice Snack Bar
PAGE
1-8
3
Santi Dwi Astuti and Rifda
Naufal in
14-21
4
Pudji Hastuti, Lukita
Purnamayati, Siswanti, and
Supriyanto
Somayeh Ghandehari, Sayed
Amir Hossein Goli, Mahdi
Kadivar
Mariyati Bilang
Formulation and Characterization of Functional
Biscuits Consisting of Canna Edulis, Kerr
Resistant Starch Type III, Granulated Palm Sugar,
and Soy Protein Concentrate
Roasting Effects of Indonesian Sesame Seed
(Sesamum Indicum L.) on Oil Yield, Antioxidant
Activity And Compounds in the Oil
Qualitative Evaluation Of Frying Oil Enriched By
Conjugated Linoleic Acid (CLA)
2
5
6
-
7
8
Chusnul Hidayat, Pudj i Hastuti,
Yulius-Bayu Prastowo
Maryam Jafari, Mahdi Kadivar,
Sayed Amir Hossein Goli
-
9
Siti Tamaroh
10
Sri Luwihana
11
12
13
14
15
16
-
Angelia Dwi Lestiyani, Thomas
Indarto P S., Ignatius Srianta
Tyas Utami, Palupi Melati
Pangastuti , Endang S. Rahayu
Thitikom Mahidsanan,Piyawan
Gasaluck
Balogun, 1.0; Otunla, E.T;
Olatidoye, O.P and AdebayoOyetoro, O.A
Meta Mahendratta, Abu Bakar
Tawali, Februadi Bastian, and
Mulyadi Tahir
Chatarina Wariyah and Riyanto
9-13
22-26
27-31
Study of Fermented Cow Milk Tofu (Fresh
Cheese) by Using Lactobacillus Lactis and
Soaked in Brine
32-39
Characterization of Native Jatropa curcas L
Protein -Isolates
Optimization of chemical synthesis of Cis-9 ,transII-Octadecadienoic acid through KOH-catalyzed
dehydration of castor oil by response surface
method (RSM)
Production of Instant Rice Arrowroot Low
Glycemic Index and Protein Quality
Beras Oyek Made from Various Tubers and Their
Acceptabili!y
Effect of Soybean And Sweet Com Ratio on The
Characteristics of Low Aflatoxin Soy Com
Yogurt
Acid production and antioxidant activity in peanut
milk fermented with Lactobacillus paracasei
SNP2 and Lactobacillus plantarum Dad 13
Effect of Freeze drying and maltodextrin on PolyI3-glutamic acid (I3-PGA) production ability of "
Bacillus subtilis starter powder
Effect of Fermentation with Rhizopus Species on
Some Physico-chemical Properties of Starch
Extracts from Velvet Bean (Mucuna uti/is)
Optimizing Production Process of Seasoning
Powder Made From Fermented Fish Products
40-48
Effect of Drying Temperature on Antioxidant
Activity and Acceptability of Aloe vera (Aloe
vera vaL Chinen sis) Powder
49-54
55-60
61-65
66-72
73-79
80-85
86-95
96-102
103-109
1/
APER OF ORAL PRESENTATION (Cont'd)
0
17
18
19
20
21
22
23
AUTHOR
Gatot Priyanto, Kiki Yuliati and
Lucyana
Misnawi, Ariza Budi Tunjung
Sari and Shinta Setiadevi
Junaedi Muhidong and Kartika
Ariestya Arlene A., Anastasia
Prima K., Tisadona Mulyanto
and Cynthia Suriya
Andri Cahyo Kumoro
Tang, J.Y.H., Izenty, B.l.,
Nur'Izzati, A.J., Rahmah, S.M.,
Roslan, A. and Abu Bakar, c.A.
Budi Sustriawan, Rahma
Pumama Sari
24'
Laksmi Widajanti, Dina R.
Pangestuti
25
Sabaianah Bachok, Chemah
Tamby Chik, Maaruf Abd Ghani
A, Aliffaizi ArsatA, J azziana
JamilA & Suria Sulaiman
26
Siti Nur Afifah Jaafar, Margaret
Lumbers and Anita Eves
27
Hasnelly
-28
Baiq Rien Handayani And
Stanley E. Gilliland
TITLE
Nitrogen Gas Application for Packaging of Nil a
Chips on Various Storage Times and
Temperatures
Process of Producing Polyphenol from
Unfermented Cocoa Bean Using Various
Extracting Solvents
Volumetric-Shrinkage Model of Cocoa Beans
Red Food Coloring Extraction From Rosella
(Hibiscus sabdarifJa)
Preliminary Investigation on the Preparation of
Wanang From Jackfruit (Artocarpus heterophyllus
Lam) Juice Using Saccharomyces cereviseae
Survival of Vibrio Cholerae 01 in Cooked Rice,
Coffee and Tea
Study of lead contaminant on seafood at seafood
restaurants in Purwokerto
Hygiene and sanitation ofwarung makan in
Tembalang Sub-district, Semarang City, Central
Java, Indonesia
PAGE
110-117
118-122
123-128
129-133
139-144
145-152
153-159
160-163
-
The Impac ofHalal Logo Implementation on
Malaysian Restaurant Operators
The Role of Food Quality in Determining
Consumer Satisfaction, Post-purchase Attitudes
and Behavioral Intentions in the Restaurants
Strategies of Market Based on Customer Loyalty
of Green Food Products in Indonesia
Antibacterial Activity Of Coffee Berry Pulp
Fractions And Their Phenolics Content
The Effect of Irradiation And Storage On Chicken
Processed Food
164-167
168-176
177-186
187-194
195-201
29
Harsojo
30
Nurhayati, B. Sri Laksmi Jenie,
Sri Widowati, Harsi D
Kusumaningrum
Low glycemic index modified plantain flour as
functional foods
202-208
31
Jayus, Nuri and Andri Tilaqza
Anti-diabetic Activities ofEthanolic Extract of
Merremia mammosa (Lour.) Hall. f. Tuber in
Diabetic Rats by in vivo Glucose Tolerance Test
209-213
32
Tejasari and Ali Santoso
Health Effects of Nutrafosin Beverage on Lipid
Profile of Patient with Dislipidemia
214-223
33
Budi Laksono, Hadisaputro
Suharyo' Suwandono A " and
GasemMH
34
Rio Jati Kusuma, Sri Lestari,
Finotia Astari, Fadhila
Pratamasari, and Susetyowati
The Influence of Phylanthus Niruri Extract on
The Progression of HN / AIDS Infection as
Indicated by Monitoring of CD4 and TNF Alpha
Levels
Planting a hope from lactic acid bacteria: reducing
the risk of cardiovascular disease in acute renal
failure with black soygurt
224-233
234-240
PAPER OF ORAL PRESENTATION (Cont'd)
NO
35
AUTHOR
Babji, A.S., Yusop, S. M.,
Ghassem, M. and Azhana, H.
36
Siti Baitul Mukarromah
37
Anton Rahmadi, Elisabeth
Hansen, Lezanne Ooi, Gerald
MUnch
38
Caesariana Ariyani Priatko 1 and
Amelia Juwana
TITLE
PAGE
Edible Bird Nest, The 21st Century's New Health
Supplement
241-246
Effect of PMT and Iron Supplementation on The
Level of Serum Hb of Women Athletes with Low
Hb Problem in Central Java
A Versatile Microglia-Neuron and MacrophageNeuron Co-Culture System for the Identification
and Screening of Anti-Inflammatory and
Neuroprotective Drugs from Natural Plant
Extracts.
Functional Properties of Leaf Mustard (Brasssica
JUl1cea) Along the "Sayur Asin" Production Chain
247-251
252-256
257-264
LIST OF PAPER
PAPER OF POSTER PRESENTATION
ｾｯ＠
l.
2.
3.
4.
AUTHOR
Nurul Amira Buslima, Asmah
Rahmat, Fauziah Othman and
Hadijah Hassan
Wanlabha Kuekkong and
Suwattana Pruksasri
Fungki Sri Rejeki, Endang
Retno Wedowati and Diana
Puspitasari
Mongkon Thanyacharoen,
Witsanu Sri la, Budsarapom
Ngampanya, Adisak Jaturapiree
and Phimchanok Jaturapiree
5.
Eveline,
Donald
W.
R.
Pokatong, dan Meliani Oktavia
Suryadi
6.
Endang Noerhartati, Tri
Rahayuningsih and Endang
Retno Wedowati
7.
Murniyati and Bambang Priono
8.
Erryna Tripuspitasari, Dina R.
Pangestuti and Apoina Kartini
9.
Jalil Genisa
10.
Diah Kartikawati, Dyah
Ilminingtyas WH, Retno
Murwani and Ninik Rustanti
Murdinah and Isnani Syafarini
11.
12.
13.
14.
15.
Meliany, Ignatius Srianta,
Chatarina Yayuk Trisnawati and
Susana Ristiarini
Renny Evelyn Hartono, Netty
Kusumawati, Ignatius Srianta,
Indah Kuswardani
Stephanie Rosarie Dina
Puspitadewi, Ignatius Srianta,
and Netty Kusumawati
Chomdao Sikkhamondhol and
Wanida Tewaruth
TITLE
Effect Of Different Drying Methods On Total
Phenolic, Total Flavonoid, And Antioxidant
Activities Of Strobilanthes crispus Plant
In Vitro Study Of Lactobacillus acidophilus
Tistr1338 Growth On Fructooligosaccharides
Extracted From Bananas
Optimization Molded Siwalan Sugar Process
Productions Of Prebiotic Galactooligosaccharides (Gos) By Beta-Galactosidase
from
Lactobacillus delbrueckii Subsp. Bulgaricus Tistr
892
Application Of Ganyong (Canna Edulis Ker.)
Starch And Glycerol As Edible . Coating For
Strawberry (Fragaria Ananasa)
Purple Sweet Potato Anthocyanins Substance
(Ipomoea Batatas L.)
As Natural Food Dyes: Extraction And
Characterizati on
The Effect Of Salt And Sugar Consentration On
Lactic Acid Bacteria Of Fermented Sea Urchin
(Echinotrix Calamaris) Gonad
The Effect Of Food Safety Comic To The
Student's Preference Of Snack Food
The Effect Of Sugar And Pectin Addition On The
Product Of Palm Fruit Jam (Borassus flabellifer
Linn)
Effect Of Organic Iron And Pumpkin Provitamin
A Fortification In Wet Noodle On Iron Status In
Deficient-Mouse Infected With Escherichia Coli
Formulation And Characteq stic Quality Of Ice
Cream With Phycocolloid As Stabilizing Agents
Effect Of Carrageenan And Agar Proportion On
Physicochemical And Sensory Properties Of
Cogon Grass (Imperata cylindrica) Jelly Drink
Antibacterial Activity Of Probolinggo Biru
Grapefruit Extract Against Escherichia coli,
Staphylococcus aureus And Bacillus subtilis
Monascus Pigment Production By Monascus sp.
KJR 2 Growth On Petruk Durian Seeds Through
Solid-State Fermentation
Using Germinated Brown Rice Flour, Hom-Dang
Rice Flour And Hom-Nil Rice Flour In Gluten
Free Mini Cupcake
PAGE
265-271
272-276
277-286
287-290
291-299
300-307
308-311
312-316
317-324
325-333
334-342
343-348
349-355
356-361
362-368
PAPER OF POSTER PRESENTATION (Cont'd)
16.
Asmah Rahmat, Sim Wei Guan,
Nurul Amira Buslima and Van
See Wan
17.
Joek Hendrasari Arisasmita,
Chatarina Yayuk Trisnawati dan
Ignatius Srianta
Lilis Nuraida, Suliantari, Fitri
Syawaliyah, Yessica Sinaga,
Vanya A. Muthia and Ulfa
Nurmaida
Endang Kusdiyantini
18.
19.
20.
Anita Maya Sutedja and
Chatarina Yayuk Trisnawati
21.
Dwi Sutiningsih and Eko
Kumiasih
22.
Anang Lastriyanto, Sudjito
Soeparman, Rudy Soenoko,
Sumardi HS
369-372
Comparison Of Phenolic Content And
Antioxidant Activity Of Fresh Durian (Durio
zibethinus) And Rambutan (Nephelium
lappaceum) To Their Freeze-Dried Forms
Physicochemical And Sensory Properties Of
Calcium-Fortified Red Rice-Soy Milk
373-378
Evaluation On Potency Of Green Chinesse Leaf
(Brassicajuncea L) Juice Fermented By Lactic
Acid Bacteria Isolated From Breast Milk As Wet
Noodles Evaluation On Potency Of Preservatives
Rhodosporidium paludigenum DUCC Y-007 As
An Alternative Of Natural Pigment Source: Study
On The Growth And Carotenoids Production
Kinetics
Rice Cake Characteristics: Effect Of Com Flour
Subtitution And Natrium Carboxymethyl
Cellulose
Survey On Contamination Of Clostridium
Botulinum On Sardines Product Which Sold At
Some Traditional Market In Semarang
Determination Of Water Removal Rate Constant
Under Vacuum Frying Of Peanaples
-
379-387
388-392
393-399
400-411
412-420
II
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
LOW GLYCEMIC INDEX MODIFIED PLANTAIN FLOUR AS
FUNCTIONAL FOODS
Nurhayati 1*, B. Sri Laksmi Jenie 2, Sri Widowate and Harsi D Kusumaningrum 2
lDepartment of Agricultural Products Technology, Faculty of Agricultural Technology1ember University, Kampus Tegalboto 11. Kalimantan I, 1ember 68121, Indonesia
2Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor
Agricultural University Kampus IPB Darmaga, Bogor 16680, Indonesia
3Indonesian Center for Agricultural Postharvest Research and Development
11. Tentara Pelajar No. 12, Bogor 16111, Indonesia
* Corresponding author Email: nhyati04@yahoo.com
Telphone/Faximile: +62331-321784/+62331-321784
ABSTRACT
One of the current tendencies in nutrition and health is consuming low-carbohydrate food
products. Modified plantain flour was made from "var agung semeru" horn plantain (Musa
paradisiaca formatypica). The flour were produced by spontaneous fermentation ofplantain slices for 24 h at room temperature, retrogradation (two cycles of autoclaving following by
cooling) process, and the combination of spontaneous fermentation with retrogradation
process. The glycemic index (GI) of native and modified plantain flour was evaluated by teen
volunteers. The results showed that the GI score decreasedfrom moderate GI (65.84 - 66.03)
to low GI (45.72 - 51.96) when two cycles of retrogradation process were applied. The
combination process increased resistant starch content up to about five times, resulted in
lowering the GI of the flour. It can be concluded that modified plantain flour by two cycles of
retrogradation process or the combination process can be recommended for use in the diet of
low GI. More research is needed to evaluate prebiotic properties of resistant starch-rich
plantain flour.
Key Words: plantain flour, spontenous fermentation, retrogradation process, glycemic
index, functional food
daily
2000).
INTRODUCTION
Recent knowledge diet may modulate
various functions in the body and may play
beneficial effects in some diseases. Foods
are expanding from emphasis on survival,
hunger satisfaction, and preventing
adverse effects to emphasizing the use of
foods to promote a state of well-being and
better health and to help reduce the risk of
disease. They are called as functional
foods. A functional food component can
be a macronutrient if it has specific
physiologic effects (e.g. resistant starch,
n23 fatty acids) or an essential
micronutrient if its intake is more than the
recommendations
(Roberfroid,
One of the current tendencies in nutrition
and health is consuming low-carbohydrate
food products. The glycemic index (GI) is
a quantity which can be used to compare
the glycemic responses of different foods
containing carbohydrates. GI is defined as
the area under the glucose response curve
after consumption of 50 g of carbohydrates
from a test food divided by the area under
the curve after consumption of 50 g of
carbohydrates from a control food, either
white bread or glucose (Ludwig, 2000).
202
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
Plantain of var agung semeru (Musa
'Jaradisiaca formatypica), also called hom
Jlantain, is widely cultivated in Lumajang
Regency, East Java Province, Indonesia.
[he plantain is a major source of
ｾ｡ｲ｢ｯｨｹ､ｴ･Ｎ＠
Jenie et at. (2009) reported
:hat Musa paradisiaca formatypica contain
nore than 70% starch on a dry weight
Jasis and about 6% resistant starch (RS)
ｾｯｮｴ･Ｎ＠
RS is indigestible compounds of
;tarchy food so the food has moderate GI
Juarez-Garcia et al., 2006). Tribbes et al.
ｾ ＲＰＹＩ＠
reported that The RS content of
Janana flour was influenced by the
ｾｯｭ｢ｩｮ｡ｴ＠
of drying conditions. Drying
;ondition on 55 °C/1.4 m S-l and 55 °C/l.O
n S-l presented higher content of resistant
itarch.
h. The slices were drained and pressurecooked (autoclave) at 121°C for 15 min,
then cooled at room temperature and
stored at 4°C for 24 h. Retrogdaration
(autoclaving-cooling)
process
were
repeated two cycles. After that, the
plantain slices were dried at 50°C in a
convection oven for 8 h and ground into
80 mesh. There were three kinds of
modified plantain flour (MPF) I.e
fermented
plantain
flour
(FPF),
retrogradated plantain flour (RPF), and
fermented-retrogradated plantain flour
(FRPF). Native and modified plantain
flour were analyzed for chemical
composition including moisture, ash,
protein, fat and carbohydrate content
(AOAC, 1999). Rapidly digestible starch
(RDS), slowly digestible starch (SDS) and
resistant starch (RS) content were
determined according to Englyst et al
(1992).
viodification processes on the plantain
vere conducted by retrogradation (two
:ycles of autoclaving-cooling) process and
of
spontaneous
he
combination
ermentation on plantain slices with two
:ycles of retrogradation process. In this
:tudy, functional properties of modified
>lantain flour was evaluated based on the
ｾｬｹ｣･ｭｩ＠
index as diet functional food.
Experimental ､･ｳｾｧｮ＠
Non-diabetic volunteers (n = 10; 2 males,
8 females, aged 21 - 30 years) were
offered a single meal of one of the four test
foods on different days. The volunteers
were administered 50 g glucose in 300 ml
distilled water. The serving size was
determined by calculating the quantity of
the test food that will give 50 g
carbohydrate when eaten. Blood samples
were collected before feeding (0 min) and
at 30, 60 90 and 120 min after the test
meal was given. The subjects were not
allowed to perform strenuous activities on
the day of GI determination. The
experimental design to evaluate the banana
flour GI by volunteers (in vivo
determination) was approved by Ministry
of Health Republic of Indonesia through
Ethical Approval No. LB.03.04/KE/83201
2010.
MATERIALS AND METHODS
\1aterial
>lantain of var agung semeru (Musa
1aradisiaca formatypica) was used for this
:tudy. The fully mature but unripe banana
iuits were obtained from Central Supply
n Lumajang Regency, which were
1arvested at 120 days after flowering.
\1odified banana flour preparation
-.J'ative plantain flour (NPF) was prepared
>y peeling the fruits, cutting into 5 mm,
trying at 50°C in a convection oven for 8
1,
grinding
to
pass
80
mesh.
ｾ･ｴｲｯｧ｡､ｩｮ＠
process was conducted on
he plantain slices. The fruits were peeled,
md sliced into 5 mm. For spontaneous
ermentation the slices were immediately
'insed in sterile distilled water (750 giL),
hen incubated at room temperature for 24
Determination of blood glucose
On the morning of each test, finger-prick
capillary blood samples were collected to
determine baseline glucose levels. Ten
minutes were allowed for the test foods to
203
,/
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
be eaten and over 2 h following the start of
each test meal, 0.5 mL capillary blood
samples were collected at 0, 30, 60, 90 and
120 min. Blood samples were taken using
a Easy Touch® device and blood glucose
concentration was determinated by a Easy
Touch® glucometer (Chiuan Rwey
Enterprise, Ltd. Taiwan).
which influences water absorption to a
large extent. There were no difference (P :s
0.05) in fat and protein content of the
flour, but there was difference (P :s 0.05)
in ash and carbohydrate content. The
carbohydrate content decreased from
88.75 ± 0.06 g!100g to 85.66 ± 0.03
g!100g of flour.
GI determination
GI was calculated from the blood glucose
response curve of teen volunteers
(subject). The incremental area under the
curve (LAUC) for each test meal foreach
subject was calculated as the sum of the
surface triangle and trapezoids of the
blood glucose curve and the horizontal
baseline running in parallel to the time axis
from the beginning of the curve to the
point at 120 min. There reflect the total
rise of blood glucose concentration after
eating the test food. The LAUC for test -and
control (50 g of pure glucose - LAUCS)
was obtained in a similar way. GI for each
food was calculated from the formulae:
GI = (LAUC/LAUCS) x 100%.
For both modified banana flour,
retrogradated plantain flour (RPF) and
retrogradated-fermented plantain flour
(RPF) , had lower amounts of starch
compared to native plantain flour (NPF).
The starch can be degradated by microbial
activity for 24 h spontaneous fermentation
process. While the starch was leaching for
retrogradation process.
The results demonstrated that during 24 h
of spontaneous fermentation the amylose
. content was increase but the starch content
was decrease. Amylose content increased
from 13.56 ± 0.05 g!100g of starch (NPF)
to 16.54 ± 0.53 g!100g of starch (FRPF).
During fermentation debranching of
amylopectin might occur and amylose with
lower degree of polymerization (DP) was
formed. Soto et al (2004) reported that the
linear fragments of starch (amylose) can
contributed to starch retrogradation and
decreased the enzymatic susceptibility of
starch.
Statistical analysis
Chemical compotition of plantain flour
were expressed as the mean values ±
standard error of the two separate
determinations. Comparison of means was
performed by one-way analysis of variance
(ANOVA) followed by Fisher's LSD
(Least Significant Difference) at a
significance level of 5% (a :s 0.05).
Digestible starch
Rapidly digestible starch (RDS), slowly
digestible starch (SDS) and resistant starch
(RS) fractions are shown in the Table 2.
RDS and SDS were calculated from the in
vitro starch digestion at 30 and 120 min of
enzymatic incubation respectively (Englyst
et al., 1992). The RDS was higher for the
native plantain flour and significantly
lower for all modified plantain flour. But
the SDS was higher on fermented plantain
flour. The result showed that spontaneous
fermentation can reduce RDS but not for
SDS.
RESULT AND DISCUSSION
Chemical composition
Chemical composition of native and
modified plantain flour are presented in
the Table 1. The moisture content of
modified plantain flour was slightly higher
compared to native plantain flour. The
difference may be attributed to the
particular formulation of the flour. Slade
and Levine (1991) explaned water content
can be related to the relative abundance of
amorphous starch zones in native flour,
204
Surabaya, October 28 th - 29 th 2011
Proceeding of IFe 2011
temperatures result in a significant
polymorphism in starches isolated from
com, wheat and high amylose com
(Shamai et ai., 2003).
Fermented-retrogradated plantain flour had
the highest amount of RS than the others.
Modification two cycles of autoclavingcooling process could be able to increase
the RS content significantly. RS content of
native plantain flour (RS2) was 10.48 ±
0.06 g/100g of flour, while RS content of
modified plantain flour (RS3) was 45.83 ±
0.96 g/100g of flour.
Glycemic index
Glycemic index of native and modified
plantain flour are presented in Figure 1.
Moderate GI were showed by native and
fermented plantain flour. Juarez-Garcia et
ai. (2006) reported that unripe plantain
flour is a starchy food that contains a high
proportion of indigestible compounds such
as resistant starch and non-starch
polysaccharides, included in the dietary
fiber content so the flour has moderate GI.
RS3 was formed by heating and cooling
while RS2 was formed native starch
granules and unstable if the granules were
gelatinized by hydrothermal process.
Autoc1aving-cooling process can destroy
the starch granular crystalline structure so
decreased RS2 content. A high content of
resistant starch was detected in the native
plantain flour (30.4%), but the value
decreased drastically after boiling the
plantain flour (3.6%) (Ambriz et aI.,
2008). Combination of debranching by
using pullulanase with autoclaving
processes (121°C for 30 min) followed by
cooling process (4°C for 24 h) can increase
RS content of plantain starch up to six
times (Soto et ai., 2007).
Retrogradated plantain flour (RPF) and
retrogradated-fermented plantain flour
(RPF), had low glycemic index than native
or fermented plantain flour. The GI
reduced from moderate (66) to low GI (
46-52). This could be due to the fact that
two cycles of autoclaving-cooling process
could cause reducing of digestible starch
and increasing RS content, thus making it
resistant for amylase digestion and release
of glucose into the bloodstream. This
confirms the research of Frie 'et ai. (2003)
that storing rice in the refrigerator (4°C for
24 h) led to a reduction of the estimated
glycemic index for all cultivars. Tahvonen
et al. (2006) reported that cooling after
cooking decreased
the potato GI
significantly.
According to Goni et ai. (1996), breakfast
cereals have low (1-2.5%) to intermediate
(2.5-5.0%) RS content depending on the
process and processing conditions used.
During
extrusion
cooking,
high
temperature and high shear forces cause
increasing of the starch susceptibility to
enzyme hydrolysis (Holm et ai., 1985).
Other factors that explain the differences
in RS quantities beside degree of starch
gelatinization and particle size, are the
type of cellular structure and the presence
of other components such as dietary fiber
and antinutrients (Rosin et ai., 2002).
According to Foster-Powell et ai. (2002),
the reasons for differing GI values of the
same type of foods may be due to different
processing methods, different testing
methods of GI, different testing methods
used for determining the digestible
carbohydrate content of the test foods and
inherent botanical differences. Roasting
decreased the GI of unripe plantain flour
from 65 to 57 (Ayodele and Erema, 2010).
Astawan and Widowati (2011) reported
that sweet potatoes showed low GI after
frying process.
A part of gelatinized starch is known to
crystallize
during
storage,
this
phenomenon being faster at low
temperatures, because the hydrogen bonds
are strong in cool temperatures. The
recrystallization conditions determine the
crystal structure. Different retrogradation
205
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
CONCLUSION
of
nutritionally
measurement
important starch fractions. Eur J Clin
Nutr 46:S33-S50.
Foster-Powell, K., Holt, S.H.A., BrandMiller, J.C., (2002). International
table of glycemic index and
glycemic load values. American J
Clinical Association 76, 5-56.
Frei M, P Siddhuraju, K Becker. 2003.
Studies on the in vitro starch
digestibility and the glycemic index
of six different indigenous rice
cultivars from the Philippines. J
Food Chern 83: 395-402.
Goni, 1., L. GarcIa-Diaz, E. Manas, F.
Saura-Calixto, (1996). Analysis of
resistant starch. A method for food
products. J Food Chemistry. 56:445449.
Jenie, B.S.L., Widowati, S., Nurjannah, S.,
Nurhayati. (2009). Development of
low
glycemic
and
prebiotics
properties banana flour products as
functional foods. Report of National
Strategic Research (Indonesian).
Bogor Agricultural University.
Juarez-Garcia, E., Agama-Acevedo, E.,
Sayago-Ayerdi, S. G., RodriguezAmbriz, S. L., Bello-Perez, L. A.
(2006). Composition, digestibility
and application in breadmaking of
banana flour. J Plant Food for
Human Nutrition, 61, 131-137.
Ludwig, D.S. (2000). Dietary glycemic
index and obesity. J Nutr. 130: 280283.
Pascal G. (1996) Functional foods in the
European Union. -J Nutr Rev.
54:S29-32.
Roberfroid, M.B. (2000) Concepts and
strategy of functional food science:
the European Perspective. Am J Clin
Nutr. 71: 1660S-4S
Saguilan, A.A., S.G.S. Ayerdi, A.V.
Torresa, J. Tovar, T.E.A.Oterb,
L.A.B. Perez. (2007). Slowly
digestible cookies prepared from
resistant
starch-rich
lintnerized
banana starch. J Food Composition
and Analysis. 20: 175-181
Modified plantain flour by retrogradation
(two cycles of autoclaving-cooling)
processes (RPF) and the combination of
spontaneous
fermentation
with
retrogradation process (FRPF) were able to
reduce glycemic index of plantain flour.
The modification process can increase the
amount of resistant starch up to five times.
RPF and FRPF can be suggested for
dietary staples to control and reduce
hyperglycemia of diabetic patient. More
research is needed to evaluate functional
properties of the modified plantain flour
as the prebiotic candidate based on high
resistant starch content.
ACKNOWLEDGMENTS
The research was supported by National
Strategic Research of Directorate General
Higher Education Department of National
Education-Indonesia 2009/2010.
REFERENCES
Ambriz, S.L.R., J.1.1. Hernandez, E.A.
Acevedo, J. Tovar, L.A.B. Perez.
(2008). Characterization of a fibrerich powder prepared by liquefaction
of unripe banana flour. J Food Chern
107: 1515-1521.
AOAC (1999). Official Methods of
Analysis of AOAC International 16th .
USA
Astawan, M. dan S Widowati. 2011.
Evaluation of nutrition and glycemic
index of sweet potatoes and its
appropriate
processmg
to
hypoglycemic foods. Indonesian
Journal of Agricultural Science Vol
12 (1)
Ayodele, O.H., Erema, V.G. (2010).
Glycemic indices of processed
unripe plantain (Musa paradisiaca)
meals. African J Food Sci. 4(8): 514
- 521.
Englyst H.N., Kingman S.M., Cummings
J.H. (1992). Classification and
206
Surabaya, October 28 th - 29 th 2011
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:hamai, K., Bianco-Peled, H. , Shimonic,
E. (2003). Polymorphism of resistant
starch type III . J Carbohy Polymers
Tahvonena, R., R.M. Hietanena, J.
Sihvonena, E. Salminen. (2006)
Influence of different processing
methods on the glycemic index of
potato (Nicola). J Food Composition
and Analysis. 19: 372-378
Tribess, T.B., Hernandez-Uribe, · J.P.,
Mendez-Montealvo,
M.G.C.,
Menezes, E.W., Bello-Perez, L.A.,
Tadini. C.C. (2009). Thermal
properties and resistant starch
content of green banana flour (Musa
cavendishii) produced at different
drying
conditions.
LWT-Food
Science and Technology. 42, 10221025.
S4,363-369.
aade, L. , Levine, H. (1991). Beyond
water activity. Recent advances
based on an alternative approach to
the assessment of food quality and
safety. Critical Review of Food
Science and Nutrition 30, 11S-360.
:oto RAG, RM Escobedo, HH Sanchez,
MS Rivera, LAB Perez. 2007. The
influence of time and storage
temperature on resistant starch
formation
from
autoc1aved
debranched banana starch. J Food
Research Int 40: 304-310.
Table 1. Chemical composition of native and modified plantain flour
Plantain Flour
Chemical
ｾ｡ｴｩｶ･＠
(NPF) Fermentated Retrogradated Fermented(FPF)
(RPF)
Retrogradate
Composition (%) _
d (FRPF)
Water!
S.03 ± O.OSd
9.74 ± 0.03 a
7.79 ± 0.03 6 6.72 ± 0.02 c
Ash 2
1.67 ± O.Old
1.77 ± O.Olc
2.21 ± O.OSa
1.84 ± 0.04b
a
a
a
Fat 2
1.09 ± 0.03
1.07 ± 0.04a
1.02 ± 0.03
1.07 ± 0.06
a
a
a
2
1.86 ± 0.04 a
1.89 ± 0.04
Protein
1.99 ± 0.03
2.04 ± 0.06
d
8S.66 ± 0.03
88 .7S± 0.06 a 87.47 ± .030c 88.32 ± O.OSb
Carbohydrate2
d
2
67.67 ± 0.52c
70.16±0.12a 69.79 ± 0. 14b 67.12 ± 0.86
Starch
3
13.S6 ± O.OSd 15.44 ± O.Olb 14.52 ± 0.01 c
16.S4 ± 0.S3 a
Amylose
1 wet basis
2 dry basis
3 dry basis based on starch
Values followed by the same letter in the same row are not significantly different (P < O.OS)
Table 2. Digestable starch of native and modified plantain flour
Plantain Flour
ｾ｡ｴｩｶ･＠
(NPF) Fermentated Retrogradated FermentedChemical
(FPF)
(RPF)
Retrogradate
Composition (%)
d (FRPF)
RDS·
38.1S ± O.OSa 32.64 ± 0.16 6 21.S3 ± 0.07 c
18.26 ± 0.33 d
SDS·
24.66±0.01b 32.80±0.3S a 19.42±0.14c
18.39 ± 0.12 d
a
c
d
4S.83 ± 0.96
Resistant starch*
10.48 ± .06
6.24± 0.73
38.97 ± 0.32b
* dry basis based on starch .
Values followed by the same letter in the same row are not significantly different (P <
O.OS)
207
Surabaya, October 28 th - 29 th 2011
Proceeding ofIFC 2011
80
70
ｾ＠
:9
60
50
(.)
.- 40
5
ｾ＠
30
6
20
10
o
NPF
FPF
RPF
FRPF
Figure 1. Glycemic index of native plantain flour (NPF), fermented plantain flour (FPF),
retrogradated plantain flour (RPF) and fermented-retrogradated plantain flour
(FRPF) -
208
Supported by
World Association for
Sustainable Development
International Forum
For Public Health
Indonesian of Association
Food Technologist
Agricultural Technology Faculty
Widya Mandala Catholic University
Surabaya
SCHEDULE OF INTERNATIONAL FOOD CONFERENCE 2011
:friday, October 28 th 2011
Time
Activities
07.00-09.00
Registration, Coffee Morning
OPENING CEREMONY
09.00-09.30
Indonesia Raya Anthem
Welcome speech: Rector ofUKWMS, Dean of Food Technology Faculty UKWMS,
Chairperson of Organizing Committee
FIRST PLENARY SESSION
09.30-10.30
l)Margaretha Indah Epriliati, PhD
(Department ofFood Technology, Faculty ofAgricultural
Technology, Widya Mandala Surabaya Catholic University,
Indonesia)
Speech topic: Constructing a Framework to Safeguard Food
Technology for Betterment
Moderator:
Drs. Sutarjo
Surjoseputro,
MS
2)Dr. Dahrul Syah
(The Indonesian Association ofFood Technologis;)
Speech topic: Indonesian Food Technologist; Expected Role in
Context of National Devel()J2ment
SECOND PLENARY SESSION
3) Ihab Tewfik, PhD
(Human and Health Science, School ofLife Sciences, University of
Westminster, United Kingdom; International Forum for Public
. Health, United Kingdom)
10.30-11.30
Speech topic: Modern Functional Meal: a Potential Ans'Yer to the
Challenge of the Milleniurn Development Goals
-
11.30-11.45
4) Roy Sparringa, PhD
(The National Agency ofDrug and Foor,i Control, BPOM, Indonesia)
Speech topic: CUrrent Food Safety issues in Indonesia: Challenge &
Expectation
PT Ditek Jaya
11.45-12.30
Lunch break + Pray
12.30-13.30
Poster Session
13.30-17.00
Paralel Session
Evening Coffee and Expo
(in Indonesian Traditional Atmosphere)
17.00-18.30
Moderator:
Prof Y.
Marsono, PhD
..
\
. .
(
Saturday, October 29th 2011
Time
07.00-08.00
Activities
nd
2 day registration
08.00-10.20
Paralel Session
10.20-10.45
Coffee break
10.45 - 11.00
PT Campina Ice Cream Industry
THIRD PLENARY SESSION
l)Prof. Son Radu, PhD
(Food Science and Technology, Universiti Putra Malaysia,
Malaysia)
Speech topic: Microbiological Risk Assessment as a Decision
Support Tool: Reactive and Proactive Case Studies
2) Phillipe J. Blanc, PhD
(Institut National des Sciences Appliquees de Toulouse, France)
Speech topic: Trends in food biotechnology - Natural Food
Colorants: Biotechnology Aspect and Application in Food
Industry
11.00-12.30
-.
3)Johan M. Krop, PhD
(Process and Food Technology, The Hague University of
Applied Sciences, Netherlands)
Speech topic: Food Technology And Production In A Global
Perspective
-
12.30-12.45
Best and Favourite Poster Announcement
12.45-13.00
Closing ceremony
13.00-14.00
Lunch
Moderator:
Prof. Endang S.
Rahayu, PhD
.'
LIST OF PAPER
PAPER OF KEYNOTE SPEAKER
ｾｏ＠
SPEAKER
I
Dr. Dahrul Syah
(The Indonesian Association of
Food Technologis;)
3
Constructing a Framework to Safeguard Food
Technology for Betterment
Indonesian Food Technologist: Expected Role
in Context of National Development
K
1
K
2-11
Ihab Tewfik, PhD
(Human and Health Science, School
of Life Sciences, University of
Westminster, United Kingdom;
International Forum for Public
Health, United Kingdom)
4
PAGE
Margaretha Indah Epriliati, PhD
(Department of Food Technology,
Faculty of Agricultural
Technology, Widya Mandala
Surabaya Catholic University,
Indonesia)
2
TITLE
Roy Sparringa, PhD
(The National Agency of Drug and
Food Control, BPOM, Indonesia)
Modem Functional Meal: a Potential Answer
to the Challenge of the Millenium
Development Goals
K
12-20
Current Food Safety Issues in Indonesia:
Challenge & Expectation
K
21-32
Microbiological Risk Assessment as a
Decision Support. Tool: Reactive and Proactive
Case Studies
K
33-44
Trends in food biotechnology - Natural Food
Colorants: Biotechnology Aspect and
Application in Food Industry
K
45-54
Food Technology And Production In A Global
Perspective
K
54-59
-
5
Prof. Son Radu, PhD
(Food Science and Technology,
Universiti Putra Malaysia,
Malaysia)
6
Phillipe J. Blanc, PhD
(lnstitut National des Sciences
Appliquees de Toulouse, France)
7
Johan M. Krop, PhD
(Process and Food Technology,
The Hague University of Applied
Sciences, Netherlands)
LIST OF PAPER
PAPER OF ORAL PRESENTATION
NO
1
AUTHOR
Umi Purwandari, Galih
Suprianto, Dian Milanita,
Supriyanto And Burhan
Kitiya Suhem, Narumol Matan,
Mudtorlep Nisoa, and Nirundom
Matan
TITLE
Textural Properties Of Dioscorea Tubers Flour, Its
Effect On Bread Quality And Its Improvement
Using Hydrocolloid
The Effects Of Low Pressure RfPlasma On The
Mineral Content And Other Quality Parameters
Of A Brown Rice Snack Bar
PAGE
1-8
3
Santi Dwi Astuti and Rifda
Naufal in
14-21
4
Pudji Hastuti, Lukita
Purnamayati, Siswanti, and
Supriyanto
Somayeh Ghandehari, Sayed
Amir Hossein Goli, Mahdi
Kadivar
Mariyati Bilang
Formulation and Characterization of Functional
Biscuits Consisting of Canna Edulis, Kerr
Resistant Starch Type III, Granulated Palm Sugar,
and Soy Protein Concentrate
Roasting Effects of Indonesian Sesame Seed
(Sesamum Indicum L.) on Oil Yield, Antioxidant
Activity And Compounds in the Oil
Qualitative Evaluation Of Frying Oil Enriched By
Conjugated Linoleic Acid (CLA)
2
5
6
-
7
8
Chusnul Hidayat, Pudj i Hastuti,
Yulius-Bayu Prastowo
Maryam Jafari, Mahdi Kadivar,
Sayed Amir Hossein Goli
-
9
Siti Tamaroh
10
Sri Luwihana
11
12
13
14
15
16
-
Angelia Dwi Lestiyani, Thomas
Indarto P S., Ignatius Srianta
Tyas Utami, Palupi Melati
Pangastuti , Endang S. Rahayu
Thitikom Mahidsanan,Piyawan
Gasaluck
Balogun, 1.0; Otunla, E.T;
Olatidoye, O.P and AdebayoOyetoro, O.A
Meta Mahendratta, Abu Bakar
Tawali, Februadi Bastian, and
Mulyadi Tahir
Chatarina Wariyah and Riyanto
9-13
22-26
27-31
Study of Fermented Cow Milk Tofu (Fresh
Cheese) by Using Lactobacillus Lactis and
Soaked in Brine
32-39
Characterization of Native Jatropa curcas L
Protein -Isolates
Optimization of chemical synthesis of Cis-9 ,transII-Octadecadienoic acid through KOH-catalyzed
dehydration of castor oil by response surface
method (RSM)
Production of Instant Rice Arrowroot Low
Glycemic Index and Protein Quality
Beras Oyek Made from Various Tubers and Their
Acceptabili!y
Effect of Soybean And Sweet Com Ratio on The
Characteristics of Low Aflatoxin Soy Com
Yogurt
Acid production and antioxidant activity in peanut
milk fermented with Lactobacillus paracasei
SNP2 and Lactobacillus plantarum Dad 13
Effect of Freeze drying and maltodextrin on PolyI3-glutamic acid (I3-PGA) production ability of "
Bacillus subtilis starter powder
Effect of Fermentation with Rhizopus Species on
Some Physico-chemical Properties of Starch
Extracts from Velvet Bean (Mucuna uti/is)
Optimizing Production Process of Seasoning
Powder Made From Fermented Fish Products
40-48
Effect of Drying Temperature on Antioxidant
Activity and Acceptability of Aloe vera (Aloe
vera vaL Chinen sis) Powder
49-54
55-60
61-65
66-72
73-79
80-85
86-95
96-102
103-109
1/
APER OF ORAL PRESENTATION (Cont'd)
0
17
18
19
20
21
22
23
AUTHOR
Gatot Priyanto, Kiki Yuliati and
Lucyana
Misnawi, Ariza Budi Tunjung
Sari and Shinta Setiadevi
Junaedi Muhidong and Kartika
Ariestya Arlene A., Anastasia
Prima K., Tisadona Mulyanto
and Cynthia Suriya
Andri Cahyo Kumoro
Tang, J.Y.H., Izenty, B.l.,
Nur'Izzati, A.J., Rahmah, S.M.,
Roslan, A. and Abu Bakar, c.A.
Budi Sustriawan, Rahma
Pumama Sari
24'
Laksmi Widajanti, Dina R.
Pangestuti
25
Sabaianah Bachok, Chemah
Tamby Chik, Maaruf Abd Ghani
A, Aliffaizi ArsatA, J azziana
JamilA & Suria Sulaiman
26
Siti Nur Afifah Jaafar, Margaret
Lumbers and Anita Eves
27
Hasnelly
-28
Baiq Rien Handayani And
Stanley E. Gilliland
TITLE
Nitrogen Gas Application for Packaging of Nil a
Chips on Various Storage Times and
Temperatures
Process of Producing Polyphenol from
Unfermented Cocoa Bean Using Various
Extracting Solvents
Volumetric-Shrinkage Model of Cocoa Beans
Red Food Coloring Extraction From Rosella
(Hibiscus sabdarifJa)
Preliminary Investigation on the Preparation of
Wanang From Jackfruit (Artocarpus heterophyllus
Lam) Juice Using Saccharomyces cereviseae
Survival of Vibrio Cholerae 01 in Cooked Rice,
Coffee and Tea
Study of lead contaminant on seafood at seafood
restaurants in Purwokerto
Hygiene and sanitation ofwarung makan in
Tembalang Sub-district, Semarang City, Central
Java, Indonesia
PAGE
110-117
118-122
123-128
129-133
139-144
145-152
153-159
160-163
-
The Impac ofHalal Logo Implementation on
Malaysian Restaurant Operators
The Role of Food Quality in Determining
Consumer Satisfaction, Post-purchase Attitudes
and Behavioral Intentions in the Restaurants
Strategies of Market Based on Customer Loyalty
of Green Food Products in Indonesia
Antibacterial Activity Of Coffee Berry Pulp
Fractions And Their Phenolics Content
The Effect of Irradiation And Storage On Chicken
Processed Food
164-167
168-176
177-186
187-194
195-201
29
Harsojo
30
Nurhayati, B. Sri Laksmi Jenie,
Sri Widowati, Harsi D
Kusumaningrum
Low glycemic index modified plantain flour as
functional foods
202-208
31
Jayus, Nuri and Andri Tilaqza
Anti-diabetic Activities ofEthanolic Extract of
Merremia mammosa (Lour.) Hall. f. Tuber in
Diabetic Rats by in vivo Glucose Tolerance Test
209-213
32
Tejasari and Ali Santoso
Health Effects of Nutrafosin Beverage on Lipid
Profile of Patient with Dislipidemia
214-223
33
Budi Laksono, Hadisaputro
Suharyo' Suwandono A " and
GasemMH
34
Rio Jati Kusuma, Sri Lestari,
Finotia Astari, Fadhila
Pratamasari, and Susetyowati
The Influence of Phylanthus Niruri Extract on
The Progression of HN / AIDS Infection as
Indicated by Monitoring of CD4 and TNF Alpha
Levels
Planting a hope from lactic acid bacteria: reducing
the risk of cardiovascular disease in acute renal
failure with black soygurt
224-233
234-240
PAPER OF ORAL PRESENTATION (Cont'd)
NO
35
AUTHOR
Babji, A.S., Yusop, S. M.,
Ghassem, M. and Azhana, H.
36
Siti Baitul Mukarromah
37
Anton Rahmadi, Elisabeth
Hansen, Lezanne Ooi, Gerald
MUnch
38
Caesariana Ariyani Priatko 1 and
Amelia Juwana
TITLE
PAGE
Edible Bird Nest, The 21st Century's New Health
Supplement
241-246
Effect of PMT and Iron Supplementation on The
Level of Serum Hb of Women Athletes with Low
Hb Problem in Central Java
A Versatile Microglia-Neuron and MacrophageNeuron Co-Culture System for the Identification
and Screening of Anti-Inflammatory and
Neuroprotective Drugs from Natural Plant
Extracts.
Functional Properties of Leaf Mustard (Brasssica
JUl1cea) Along the "Sayur Asin" Production Chain
247-251
252-256
257-264
LIST OF PAPER
PAPER OF POSTER PRESENTATION
ｾｯ＠
l.
2.
3.
4.
AUTHOR
Nurul Amira Buslima, Asmah
Rahmat, Fauziah Othman and
Hadijah Hassan
Wanlabha Kuekkong and
Suwattana Pruksasri
Fungki Sri Rejeki, Endang
Retno Wedowati and Diana
Puspitasari
Mongkon Thanyacharoen,
Witsanu Sri la, Budsarapom
Ngampanya, Adisak Jaturapiree
and Phimchanok Jaturapiree
5.
Eveline,
Donald
W.
R.
Pokatong, dan Meliani Oktavia
Suryadi
6.
Endang Noerhartati, Tri
Rahayuningsih and Endang
Retno Wedowati
7.
Murniyati and Bambang Priono
8.
Erryna Tripuspitasari, Dina R.
Pangestuti and Apoina Kartini
9.
Jalil Genisa
10.
Diah Kartikawati, Dyah
Ilminingtyas WH, Retno
Murwani and Ninik Rustanti
Murdinah and Isnani Syafarini
11.
12.
13.
14.
15.
Meliany, Ignatius Srianta,
Chatarina Yayuk Trisnawati and
Susana Ristiarini
Renny Evelyn Hartono, Netty
Kusumawati, Ignatius Srianta,
Indah Kuswardani
Stephanie Rosarie Dina
Puspitadewi, Ignatius Srianta,
and Netty Kusumawati
Chomdao Sikkhamondhol and
Wanida Tewaruth
TITLE
Effect Of Different Drying Methods On Total
Phenolic, Total Flavonoid, And Antioxidant
Activities Of Strobilanthes crispus Plant
In Vitro Study Of Lactobacillus acidophilus
Tistr1338 Growth On Fructooligosaccharides
Extracted From Bananas
Optimization Molded Siwalan Sugar Process
Productions Of Prebiotic Galactooligosaccharides (Gos) By Beta-Galactosidase
from
Lactobacillus delbrueckii Subsp. Bulgaricus Tistr
892
Application Of Ganyong (Canna Edulis Ker.)
Starch And Glycerol As Edible . Coating For
Strawberry (Fragaria Ananasa)
Purple Sweet Potato Anthocyanins Substance
(Ipomoea Batatas L.)
As Natural Food Dyes: Extraction And
Characterizati on
The Effect Of Salt And Sugar Consentration On
Lactic Acid Bacteria Of Fermented Sea Urchin
(Echinotrix Calamaris) Gonad
The Effect Of Food Safety Comic To The
Student's Preference Of Snack Food
The Effect Of Sugar And Pectin Addition On The
Product Of Palm Fruit Jam (Borassus flabellifer
Linn)
Effect Of Organic Iron And Pumpkin Provitamin
A Fortification In Wet Noodle On Iron Status In
Deficient-Mouse Infected With Escherichia Coli
Formulation And Characteq stic Quality Of Ice
Cream With Phycocolloid As Stabilizing Agents
Effect Of Carrageenan And Agar Proportion On
Physicochemical And Sensory Properties Of
Cogon Grass (Imperata cylindrica) Jelly Drink
Antibacterial Activity Of Probolinggo Biru
Grapefruit Extract Against Escherichia coli,
Staphylococcus aureus And Bacillus subtilis
Monascus Pigment Production By Monascus sp.
KJR 2 Growth On Petruk Durian Seeds Through
Solid-State Fermentation
Using Germinated Brown Rice Flour, Hom-Dang
Rice Flour And Hom-Nil Rice Flour In Gluten
Free Mini Cupcake
PAGE
265-271
272-276
277-286
287-290
291-299
300-307
308-311
312-316
317-324
325-333
334-342
343-348
349-355
356-361
362-368
PAPER OF POSTER PRESENTATION (Cont'd)
16.
Asmah Rahmat, Sim Wei Guan,
Nurul Amira Buslima and Van
See Wan
17.
Joek Hendrasari Arisasmita,
Chatarina Yayuk Trisnawati dan
Ignatius Srianta
Lilis Nuraida, Suliantari, Fitri
Syawaliyah, Yessica Sinaga,
Vanya A. Muthia and Ulfa
Nurmaida
Endang Kusdiyantini
18.
19.
20.
Anita Maya Sutedja and
Chatarina Yayuk Trisnawati
21.
Dwi Sutiningsih and Eko
Kumiasih
22.
Anang Lastriyanto, Sudjito
Soeparman, Rudy Soenoko,
Sumardi HS
369-372
Comparison Of Phenolic Content And
Antioxidant Activity Of Fresh Durian (Durio
zibethinus) And Rambutan (Nephelium
lappaceum) To Their Freeze-Dried Forms
Physicochemical And Sensory Properties Of
Calcium-Fortified Red Rice-Soy Milk
373-378
Evaluation On Potency Of Green Chinesse Leaf
(Brassicajuncea L) Juice Fermented By Lactic
Acid Bacteria Isolated From Breast Milk As Wet
Noodles Evaluation On Potency Of Preservatives
Rhodosporidium paludigenum DUCC Y-007 As
An Alternative Of Natural Pigment Source: Study
On The Growth And Carotenoids Production
Kinetics
Rice Cake Characteristics: Effect Of Com Flour
Subtitution And Natrium Carboxymethyl
Cellulose
Survey On Contamination Of Clostridium
Botulinum On Sardines Product Which Sold At
Some Traditional Market In Semarang
Determination Of Water Removal Rate Constant
Under Vacuum Frying Of Peanaples
-
379-387
388-392
393-399
400-411
412-420
II
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
LOW GLYCEMIC INDEX MODIFIED PLANTAIN FLOUR AS
FUNCTIONAL FOODS
Nurhayati 1*, B. Sri Laksmi Jenie 2, Sri Widowate and Harsi D Kusumaningrum 2
lDepartment of Agricultural Products Technology, Faculty of Agricultural Technology1ember University, Kampus Tegalboto 11. Kalimantan I, 1ember 68121, Indonesia
2Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor
Agricultural University Kampus IPB Darmaga, Bogor 16680, Indonesia
3Indonesian Center for Agricultural Postharvest Research and Development
11. Tentara Pelajar No. 12, Bogor 16111, Indonesia
* Corresponding author Email: nhyati04@yahoo.com
Telphone/Faximile: +62331-321784/+62331-321784
ABSTRACT
One of the current tendencies in nutrition and health is consuming low-carbohydrate food
products. Modified plantain flour was made from "var agung semeru" horn plantain (Musa
paradisiaca formatypica). The flour were produced by spontaneous fermentation ofplantain slices for 24 h at room temperature, retrogradation (two cycles of autoclaving following by
cooling) process, and the combination of spontaneous fermentation with retrogradation
process. The glycemic index (GI) of native and modified plantain flour was evaluated by teen
volunteers. The results showed that the GI score decreasedfrom moderate GI (65.84 - 66.03)
to low GI (45.72 - 51.96) when two cycles of retrogradation process were applied. The
combination process increased resistant starch content up to about five times, resulted in
lowering the GI of the flour. It can be concluded that modified plantain flour by two cycles of
retrogradation process or the combination process can be recommended for use in the diet of
low GI. More research is needed to evaluate prebiotic properties of resistant starch-rich
plantain flour.
Key Words: plantain flour, spontenous fermentation, retrogradation process, glycemic
index, functional food
daily
2000).
INTRODUCTION
Recent knowledge diet may modulate
various functions in the body and may play
beneficial effects in some diseases. Foods
are expanding from emphasis on survival,
hunger satisfaction, and preventing
adverse effects to emphasizing the use of
foods to promote a state of well-being and
better health and to help reduce the risk of
disease. They are called as functional
foods. A functional food component can
be a macronutrient if it has specific
physiologic effects (e.g. resistant starch,
n23 fatty acids) or an essential
micronutrient if its intake is more than the
recommendations
(Roberfroid,
One of the current tendencies in nutrition
and health is consuming low-carbohydrate
food products. The glycemic index (GI) is
a quantity which can be used to compare
the glycemic responses of different foods
containing carbohydrates. GI is defined as
the area under the glucose response curve
after consumption of 50 g of carbohydrates
from a test food divided by the area under
the curve after consumption of 50 g of
carbohydrates from a control food, either
white bread or glucose (Ludwig, 2000).
202
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
Plantain of var agung semeru (Musa
'Jaradisiaca formatypica), also called hom
Jlantain, is widely cultivated in Lumajang
Regency, East Java Province, Indonesia.
[he plantain is a major source of
ｾ｡ｲ｢ｯｨｹ､ｴ･Ｎ＠
Jenie et at. (2009) reported
:hat Musa paradisiaca formatypica contain
nore than 70% starch on a dry weight
Jasis and about 6% resistant starch (RS)
ｾｯｮｴ･Ｎ＠
RS is indigestible compounds of
;tarchy food so the food has moderate GI
Juarez-Garcia et al., 2006). Tribbes et al.
ｾ ＲＰＹＩ＠
reported that The RS content of
Janana flour was influenced by the
ｾｯｭ｢ｩｮ｡ｴ＠
of drying conditions. Drying
;ondition on 55 °C/1.4 m S-l and 55 °C/l.O
n S-l presented higher content of resistant
itarch.
h. The slices were drained and pressurecooked (autoclave) at 121°C for 15 min,
then cooled at room temperature and
stored at 4°C for 24 h. Retrogdaration
(autoclaving-cooling)
process
were
repeated two cycles. After that, the
plantain slices were dried at 50°C in a
convection oven for 8 h and ground into
80 mesh. There were three kinds of
modified plantain flour (MPF) I.e
fermented
plantain
flour
(FPF),
retrogradated plantain flour (RPF), and
fermented-retrogradated plantain flour
(FRPF). Native and modified plantain
flour were analyzed for chemical
composition including moisture, ash,
protein, fat and carbohydrate content
(AOAC, 1999). Rapidly digestible starch
(RDS), slowly digestible starch (SDS) and
resistant starch (RS) content were
determined according to Englyst et al
(1992).
viodification processes on the plantain
vere conducted by retrogradation (two
:ycles of autoclaving-cooling) process and
of
spontaneous
he
combination
ermentation on plantain slices with two
:ycles of retrogradation process. In this
:tudy, functional properties of modified
>lantain flour was evaluated based on the
ｾｬｹ｣･ｭｩ＠
index as diet functional food.
Experimental ､･ｳｾｧｮ＠
Non-diabetic volunteers (n = 10; 2 males,
8 females, aged 21 - 30 years) were
offered a single meal of one of the four test
foods on different days. The volunteers
were administered 50 g glucose in 300 ml
distilled water. The serving size was
determined by calculating the quantity of
the test food that will give 50 g
carbohydrate when eaten. Blood samples
were collected before feeding (0 min) and
at 30, 60 90 and 120 min after the test
meal was given. The subjects were not
allowed to perform strenuous activities on
the day of GI determination. The
experimental design to evaluate the banana
flour GI by volunteers (in vivo
determination) was approved by Ministry
of Health Republic of Indonesia through
Ethical Approval No. LB.03.04/KE/83201
2010.
MATERIALS AND METHODS
\1aterial
>lantain of var agung semeru (Musa
1aradisiaca formatypica) was used for this
:tudy. The fully mature but unripe banana
iuits were obtained from Central Supply
n Lumajang Regency, which were
1arvested at 120 days after flowering.
\1odified banana flour preparation
-.J'ative plantain flour (NPF) was prepared
>y peeling the fruits, cutting into 5 mm,
trying at 50°C in a convection oven for 8
1,
grinding
to
pass
80
mesh.
ｾ･ｴｲｯｧ｡､ｩｮ＠
process was conducted on
he plantain slices. The fruits were peeled,
md sliced into 5 mm. For spontaneous
ermentation the slices were immediately
'insed in sterile distilled water (750 giL),
hen incubated at room temperature for 24
Determination of blood glucose
On the morning of each test, finger-prick
capillary blood samples were collected to
determine baseline glucose levels. Ten
minutes were allowed for the test foods to
203
,/
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
be eaten and over 2 h following the start of
each test meal, 0.5 mL capillary blood
samples were collected at 0, 30, 60, 90 and
120 min. Blood samples were taken using
a Easy Touch® device and blood glucose
concentration was determinated by a Easy
Touch® glucometer (Chiuan Rwey
Enterprise, Ltd. Taiwan).
which influences water absorption to a
large extent. There were no difference (P :s
0.05) in fat and protein content of the
flour, but there was difference (P :s 0.05)
in ash and carbohydrate content. The
carbohydrate content decreased from
88.75 ± 0.06 g!100g to 85.66 ± 0.03
g!100g of flour.
GI determination
GI was calculated from the blood glucose
response curve of teen volunteers
(subject). The incremental area under the
curve (LAUC) for each test meal foreach
subject was calculated as the sum of the
surface triangle and trapezoids of the
blood glucose curve and the horizontal
baseline running in parallel to the time axis
from the beginning of the curve to the
point at 120 min. There reflect the total
rise of blood glucose concentration after
eating the test food. The LAUC for test -and
control (50 g of pure glucose - LAUCS)
was obtained in a similar way. GI for each
food was calculated from the formulae:
GI = (LAUC/LAUCS) x 100%.
For both modified banana flour,
retrogradated plantain flour (RPF) and
retrogradated-fermented plantain flour
(RPF) , had lower amounts of starch
compared to native plantain flour (NPF).
The starch can be degradated by microbial
activity for 24 h spontaneous fermentation
process. While the starch was leaching for
retrogradation process.
The results demonstrated that during 24 h
of spontaneous fermentation the amylose
. content was increase but the starch content
was decrease. Amylose content increased
from 13.56 ± 0.05 g!100g of starch (NPF)
to 16.54 ± 0.53 g!100g of starch (FRPF).
During fermentation debranching of
amylopectin might occur and amylose with
lower degree of polymerization (DP) was
formed. Soto et al (2004) reported that the
linear fragments of starch (amylose) can
contributed to starch retrogradation and
decreased the enzymatic susceptibility of
starch.
Statistical analysis
Chemical compotition of plantain flour
were expressed as the mean values ±
standard error of the two separate
determinations. Comparison of means was
performed by one-way analysis of variance
(ANOVA) followed by Fisher's LSD
(Least Significant Difference) at a
significance level of 5% (a :s 0.05).
Digestible starch
Rapidly digestible starch (RDS), slowly
digestible starch (SDS) and resistant starch
(RS) fractions are shown in the Table 2.
RDS and SDS were calculated from the in
vitro starch digestion at 30 and 120 min of
enzymatic incubation respectively (Englyst
et al., 1992). The RDS was higher for the
native plantain flour and significantly
lower for all modified plantain flour. But
the SDS was higher on fermented plantain
flour. The result showed that spontaneous
fermentation can reduce RDS but not for
SDS.
RESULT AND DISCUSSION
Chemical composition
Chemical composition of native and
modified plantain flour are presented in
the Table 1. The moisture content of
modified plantain flour was slightly higher
compared to native plantain flour. The
difference may be attributed to the
particular formulation of the flour. Slade
and Levine (1991) explaned water content
can be related to the relative abundance of
amorphous starch zones in native flour,
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Surabaya, October 28 th - 29 th 2011
Proceeding of IFe 2011
temperatures result in a significant
polymorphism in starches isolated from
com, wheat and high amylose com
(Shamai et ai., 2003).
Fermented-retrogradated plantain flour had
the highest amount of RS than the others.
Modification two cycles of autoclavingcooling process could be able to increase
the RS content significantly. RS content of
native plantain flour (RS2) was 10.48 ±
0.06 g/100g of flour, while RS content of
modified plantain flour (RS3) was 45.83 ±
0.96 g/100g of flour.
Glycemic index
Glycemic index of native and modified
plantain flour are presented in Figure 1.
Moderate GI were showed by native and
fermented plantain flour. Juarez-Garcia et
ai. (2006) reported that unripe plantain
flour is a starchy food that contains a high
proportion of indigestible compounds such
as resistant starch and non-starch
polysaccharides, included in the dietary
fiber content so the flour has moderate GI.
RS3 was formed by heating and cooling
while RS2 was formed native starch
granules and unstable if the granules were
gelatinized by hydrothermal process.
Autoc1aving-cooling process can destroy
the starch granular crystalline structure so
decreased RS2 content. A high content of
resistant starch was detected in the native
plantain flour (30.4%), but the value
decreased drastically after boiling the
plantain flour (3.6%) (Ambriz et aI.,
2008). Combination of debranching by
using pullulanase with autoclaving
processes (121°C for 30 min) followed by
cooling process (4°C for 24 h) can increase
RS content of plantain starch up to six
times (Soto et ai., 2007).
Retrogradated plantain flour (RPF) and
retrogradated-fermented plantain flour
(RPF), had low glycemic index than native
or fermented plantain flour. The GI
reduced from moderate (66) to low GI (
46-52). This could be due to the fact that
two cycles of autoclaving-cooling process
could cause reducing of digestible starch
and increasing RS content, thus making it
resistant for amylase digestion and release
of glucose into the bloodstream. This
confirms the research of Frie 'et ai. (2003)
that storing rice in the refrigerator (4°C for
24 h) led to a reduction of the estimated
glycemic index for all cultivars. Tahvonen
et al. (2006) reported that cooling after
cooking decreased
the potato GI
significantly.
According to Goni et ai. (1996), breakfast
cereals have low (1-2.5%) to intermediate
(2.5-5.0%) RS content depending on the
process and processing conditions used.
During
extrusion
cooking,
high
temperature and high shear forces cause
increasing of the starch susceptibility to
enzyme hydrolysis (Holm et ai., 1985).
Other factors that explain the differences
in RS quantities beside degree of starch
gelatinization and particle size, are the
type of cellular structure and the presence
of other components such as dietary fiber
and antinutrients (Rosin et ai., 2002).
According to Foster-Powell et ai. (2002),
the reasons for differing GI values of the
same type of foods may be due to different
processing methods, different testing
methods of GI, different testing methods
used for determining the digestible
carbohydrate content of the test foods and
inherent botanical differences. Roasting
decreased the GI of unripe plantain flour
from 65 to 57 (Ayodele and Erema, 2010).
Astawan and Widowati (2011) reported
that sweet potatoes showed low GI after
frying process.
A part of gelatinized starch is known to
crystallize
during
storage,
this
phenomenon being faster at low
temperatures, because the hydrogen bonds
are strong in cool temperatures. The
recrystallization conditions determine the
crystal structure. Different retrogradation
205
Surabaya, October 28 th - 29 th 2011
Proceeding of IFC 2011
CONCLUSION
of
nutritionally
measurement
important starch fractions. Eur J Clin
Nutr 46:S33-S50.
Foster-Powell, K., Holt, S.H.A., BrandMiller, J.C., (2002). International
table of glycemic index and
glycemic load values. American J
Clinical Association 76, 5-56.
Frei M, P Siddhuraju, K Becker. 2003.
Studies on the in vitro starch
digestibility and the glycemic index
of six different indigenous rice
cultivars from the Philippines. J
Food Chern 83: 395-402.
Goni, 1., L. GarcIa-Diaz, E. Manas, F.
Saura-Calixto, (1996). Analysis of
resistant starch. A method for food
products. J Food Chemistry. 56:445449.
Jenie, B.S.L., Widowati, S., Nurjannah, S.,
Nurhayati. (2009). Development of
low
glycemic
and
prebiotics
properties banana flour products as
functional foods. Report of National
Strategic Research (Indonesian).
Bogor Agricultural University.
Juarez-Garcia, E., Agama-Acevedo, E.,
Sayago-Ayerdi, S. G., RodriguezAmbriz, S. L., Bello-Perez, L. A.
(2006). Composition, digestibility
and application in breadmaking of
banana flour. J Plant Food for
Human Nutrition, 61, 131-137.
Ludwig, D.S. (2000). Dietary glycemic
index and obesity. J Nutr. 130: 280283.
Pascal G. (1996) Functional foods in the
European Union. -J Nutr Rev.
54:S29-32.
Roberfroid, M.B. (2000) Concepts and
strategy of functional food science:
the European Perspective. Am J Clin
Nutr. 71: 1660S-4S
Saguilan, A.A., S.G.S. Ayerdi, A.V.
Torresa, J. Tovar, T.E.A.Oterb,
L.A.B. Perez. (2007). Slowly
digestible cookies prepared from
resistant
starch-rich
lintnerized
banana starch. J Food Composition
and Analysis. 20: 175-181
Modified plantain flour by retrogradation
(two cycles of autoclaving-cooling)
processes (RPF) and the combination of
spontaneous
fermentation
with
retrogradation process (FRPF) were able to
reduce glycemic index of plantain flour.
The modification process can increase the
amount of resistant starch up to five times.
RPF and FRPF can be suggested for
dietary staples to control and reduce
hyperglycemia of diabetic patient. More
research is needed to evaluate functional
properties of the modified plantain flour
as the prebiotic candidate based on high
resistant starch content.
ACKNOWLEDGMENTS
The research was supported by National
Strategic Research of Directorate General
Higher Education Department of National
Education-Indonesia 2009/2010.
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Acevedo, J. Tovar, L.A.B. Perez.
(2008). Characterization of a fibrerich powder prepared by liquefaction
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107: 1515-1521.
AOAC (1999). Official Methods of
Analysis of AOAC International 16th .
USA
Astawan, M. dan S Widowati. 2011.
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index of sweet potatoes and its
appropriate
processmg
to
hypoglycemic foods. Indonesian
Journal of Agricultural Science Vol
12 (1)
Ayodele, O.H., Erema, V.G. (2010).
Glycemic indices of processed
unripe plantain (Musa paradisiaca)
meals. African J Food Sci. 4(8): 514
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J.H. (1992). Classification and
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:hamai, K., Bianco-Peled, H. , Shimonic,
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Tahvonena, R., R.M. Hietanena, J.
Sihvonena, E. Salminen. (2006)
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M.G.C.,
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Tadini. C.C. (2009). Thermal
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Table 1. Chemical composition of native and modified plantain flour
Plantain Flour
Chemical
ｾ｡ｴｩｶ･＠
(NPF) Fermentated Retrogradated Fermented(FPF)
(RPF)
Retrogradate
Composition (%) _
d (FRPF)
Water!
S.03 ± O.OSd
9.74 ± 0.03 a
7.79 ± 0.03 6 6.72 ± 0.02 c
Ash 2
1.67 ± O.Old
1.77 ± O.Olc
2.21 ± O.OSa
1.84 ± 0.04b
a
a
a
Fat 2
1.09 ± 0.03
1.07 ± 0.04a
1.02 ± 0.03
1.07 ± 0.06
a
a
a
2
1.86 ± 0.04 a
1.89 ± 0.04
Protein
1.99 ± 0.03
2.04 ± 0.06
d
8S.66 ± 0.03
88 .7S± 0.06 a 87.47 ± .030c 88.32 ± O.OSb
Carbohydrate2
d
2
67.67 ± 0.52c
70.16±0.12a 69.79 ± 0. 14b 67.12 ± 0.86
Starch
3
13.S6 ± O.OSd 15.44 ± O.Olb 14.52 ± 0.01 c
16.S4 ± 0.S3 a
Amylose
1 wet basis
2 dry basis
3 dry basis based on starch
Values followed by the same letter in the same row are not significantly different (P < O.OS)
Table 2. Digestable starch of native and modified plantain flour
Plantain Flour
ｾ｡ｴｩｶ･＠
(NPF) Fermentated Retrogradated FermentedChemical
(FPF)
(RPF)
Retrogradate
Composition (%)
d (FRPF)
RDS·
38.1S ± O.OSa 32.64 ± 0.16 6 21.S3 ± 0.07 c
18.26 ± 0.33 d
SDS·
24.66±0.01b 32.80±0.3S a 19.42±0.14c
18.39 ± 0.12 d
a
c
d
4S.83 ± 0.96
Resistant starch*
10.48 ± .06
6.24± 0.73
38.97 ± 0.32b
* dry basis based on starch .
Values followed by the same letter in the same row are not significantly different (P <
O.OS)
207
Surabaya, October 28 th - 29 th 2011
Proceeding ofIFC 2011
80
70
ｾ＠
:9
60
50
(.)
.- 40
5
ｾ＠
30
6
20
10
o
NPF
FPF
RPF
FRPF
Figure 1. Glycemic index of native plantain flour (NPF), fermented plantain flour (FPF),
retrogradated plantain flour (RPF) and fermented-retrogradated plantain flour
(FRPF) -
208