Functional properties of resistant starch type-III from Metroxylon sagu as affected by processing conditions

Type iii resistant starch (rs3) was produced from native sago starch using different processing conditions. native sago starch contained 93.5% total starch, of which was 25.8% amylose and 67.7% amylopectin. a sample with the highest rs3 content (35.7%) was produced when the native sago starch was suspended in distilled water, gelatinised by autoclaving at 121°c for 1 h,followed by debranching with 20u pullulanase per g starch at 60°c for 24 h, autoclaved again at 121°c for 1 h before storage at 4°c for 24 h. the sago rs3 sample contained 54.0% amylose and 38.8% amylopectin. the powder had solubility,swelling power, water-holding and oil-holding capacity of 27.4%,2.8g/g,1.7g/g and 1.1g/g,respectively. treatment of the sago rs3 with 0.5m hcl acid at 60°c for 24 h produced hcl-sago rs3 with 68.30% rs3 content. the solubility and swelling power of hcl-sago rs3 was 14.9% and 1.9g/g,respectively. different processing conditions had significantly influenced the amount and properties of rs3 produced from sago starch.