How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

Gita Nevara Addelia; Shyan Yea Chay; Kharidah Muhammad; Hasanah Mohd Ghazali; Roselina Karim

doi:10.24925/turjaf.v7i11.1795-1798.2621

Authors

Gita Nevara Addelia Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Jl. Tan Malaka Bukit Cangang/Belakang Balok Bukittinggi, 26136 Sumatera Barat http://orcid.org/0000-0002-2530-6212
Shyan Yea Chay Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400 Selangor http://orcid.org/0000-0002-8624-4764
Kharidah Muhammad Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400 Selangor http://orcid.org/0000-0002-9908-1503
Hasanah Mohd Ghazali Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400 Selangor http://orcid.org/0000-0003-2086-4829
Roselina Karim Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400 Selangor http://orcid.org/0000-0003-0105-6666

DOI:

https://doi.org/10.24925/turjaf.v7i11.1795-1798.2621

Keywords:

Anthocyanin, Antioxidant, Pullulanase, Resistant starch, Sweet potato

Abstract

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.