Paper Title
INFLUENCE OF VEGETABLE OIL AND PHENOLIC COMPOUND ADDITION ON PASTING PROPERTIES AND STARCH DIGESTIBLE PROFILES OF CASSAVA STARCH

Abstract
The starch-lipid complex (V-amylose complex) is a complex that can be formed by the amylose component and several ligands. In particular, the starch-lipid complex has been designated as a resistant starch type 5 (RS5). V-amylose has been linked to changes in pasting qualities, a decrease in retrogradation, and an increase in the amount of resistant starch in starch. The present investigation examined the impact of vegetable oil and phenolic compound addition on cassava starch's pasting characteristics and digestible starch profiles.Cassava starch slurry was prepared and heated before 10% of phenolic compounds (quercetin and gallic acid) soybean oil (SBO), and palm kernel oil (PKO) were added. The heated starch sample without phenolic compounds or lipid addition was a control. The results indicated thatvegetable oil and phenolic addition altered the pasting viscosity behavior of cassava starch. Adding vegetable oil and gallic acid reduces viscosity while adding vegetable oil with quercetin increased almost all pasting characteristics except for the breakdown values and pasting time. The study on a complex index (CI) of starch-lipid-complex and starch-phenolic complex found that adding soybean oil alone, soybean oil with quercetin, and palm kernel oil combined with quercetin gave the highest CI in the range from 30.29 to 32.90%. The starch vegetable oil complex prepared by adding SBO was applied to evaluate the effect on starch digestible profiles. The amylose content of the starch-oil complex was decreased while the fat content increased. Thedigestible starch profiles of the starch-oil complex were improved by lowering the rapid digestible starch (RDS) content (55.84%), while the slow digestible starch (SDS) and resistant starch digestion (RS) were increased (39.65, and 2.63%, respectively). These results suggested that the V-amylose complex could enhance the RS production of cassava starch by adding vegetable oils and phenolic substances. This study suggested that vegetable oils and phenolic compound additionhad the potential to increase the RS formation of cassava starch through the V-amylose complex and simplify the development process for RS starch preparation. Keywords - Amylose-Lipid Complex, Amylose-Phenolic Complex, V-Amylose, Resistant Starch