Production of resistant starch type 3 from cassava starch with high shear mixing and centrifugation treatment to increase its total dietary fibre content

Summary Cassava starch has a big potential to be a source material for producing low‐calorie starch by converting it to resistant starch. However, its original structure can prevent retrogradation of the amylose fraction to produce resistant starch so that reduce the total dietary fibre value. In this research, high shear mixing (HSM) is used to assist the gelatinisation process to provide disintegration of the cassava starch structure. Centrifugation was carried out to separate the top layers which have a high content of free amylose resulting in better retrogradation. The starch–water suspension was processed using HSM at a rotational speed of 9000–12 000 at 95 °C for 15 min. Then, the starch suspension was separated by centrifugation for 30 min. The product was then analysed using total dietary fibre (TDF), component carbohydrate analysis, scanning electron microscope (SEM) and x‐ray diffraction (XRD). From the analysis results, this method can increase the TDF content of the product up to 14.66% at 12 000 rpm.