The Role of Coconut Milk Ratio and Cooling-Reheating Cycle in Resistant Starch Type 5 of Buras as Indonesian Traditional Rice Cake
DOI:
https://doi.org/10.48048/tis.2025.9449Keywords:
Resistant starch, Coconut milk ratio, Cooling-reheating, Starch digestibility, BurasAbstract
Some traditional carbohydrate-based foods in various Southeast Asian countries use coconut milk as one of their ingredients. One is a typical Indonesian rice cake called Buras. The presence of coconut milk can increase the resistant starch (RS) type 5 content in Buras because coconut milk contains fat. Another influential factor besides fat is cooling-reheating. This study aims to determine the effect of coconut milk ratio and cooling reheating on RS Buras. Four different ratios of coconut milk (Water: Coconut milk) were used for making Buras: 1:1, 2:1, 3:1 and 4:1. Increasing the ratio increased the RS content. The results showed that coconut milk ratio factors significantly increased the RS content (p<0.05). Buras R1 or Buras with a coconut milk ratio of 1:1 (100 mL water: 100 mL coconut milk) produced the highest RS content (30.55 %). Two cycles of cooling-reheating resulted in higher RS. Two cycles (S2) of cooling-reheating increased the RS content of the R1 Buras sample by 9.57 % and had the lowest digestibility at 180 min (18.94 %). The best-treated sample was R1 with two cooling-reheating cycles (R1S2). The coconut milk ratio also decreases starch digestibility. The best-treated sample was also R1S2 because it had the lowest digestibility. The low digestibility and high RS are due to the crystalline phase and the presence of an amylose-lipid complex, as shown by XRD and FTIR analysis. SEM analysis of the Buras with the best ratio (R1) showed a smooth, luminous granule surface surrounded by fat.
HIGHLIGHTS
- Amylose-lipid complex or RS5 is formed during rice-coconut milk gelatinization and retrogradation.
- One of the high-RS5 products can be found in Buras, a traditional food from Indonesia.
- Coconut milk ratio affects the increase of resistant starch content to 30.55 %.
- Two cycles of cooling-reheating increased the resistant starch content of the Buras without and with coconut milk addition by 11.44 and 9.57 %.
- Amylose-lipid complex presence confirmed by XRD with diffraction peaks of 17, 20 and 21 °, and FTIR analysis with absorption bands at 2,925 and 2,585 cm−1.
- The SEM analysis shows that the Buras granule surface tends to be altered due to gelatinization, and the presence of fat makes it smooth and shiny.
GRAPHICAL ABSTRACT
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