Enhancing Resistant Starch and Functional Properties of Corn Flour via Dual Modification with Organic Acids and Annealing

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Published May 30, 2026
https://doi.org/10.55043/jaast.v10i2.519
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Vol. 10 No. 2 (2026): Journal of Applied Agricultural Science and Technology

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Akhmad Mustofa
Universitas Slamet Riyadi
Vivi Nuraini
Universitas Slamet Riyadi
Eri Wahyu Riadi
Universitas Slamet Riyadi
Kelvin Matthew Richardo
Universitas Slamet Riyadi
Dinda Fitria
Universitas Slamet Riyadi

Abstract

Corn flour holds a potential for functional food through chemical and thermal modification. This study examines the impact of dual modification—organic acid esterification (using citric, acetic, or lactic acid) followed by annealing—on the physicochemical and morphological properties of corn flour. Citric acid treatment, combined with annealing, yielded the lowest swelling power and the highest clarity, indicating improved stability and transparency. Acetic acid modification produced the highest RS values, suggesting strong applicability in functional food development. The increase in RS content implies potential health benefits such as glycemic control and gut microbiota modulation, making the modified flour suitable for preventive nutrition applications

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Author Biographies

Akhmad Mustofa, Universitas Slamet Riyadi

 Department of Food Technology, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Surakarta, Indonesia

Vivi Nuraini, Universitas Slamet Riyadi

 Department of Food Technology, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Surakarta, Indonesia

Eri Wahyu Riadi, Universitas Slamet Riyadi

 Department of Food Technology, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Surakarta, Indonesia

Kelvin Matthew Richardo, Universitas Slamet Riyadi

 Department of Food Technology, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Surakarta, Indonesia

Dinda Fitria, Universitas Slamet Riyadi

 Department of Food Technology, Faculty of Technology and Food Industry, Universitas Slamet Riyadi, Surakarta, Indonesia

How to Cite
1.
Mustofa A, Nuraini V, Riadi EW, Richardo KM, Fitria D. Enhancing Resistant Starch and Functional Properties of Corn Flour via Dual Modification with Organic Acids and Annealing. J. appl. agricultural sci. technol. [Internet]. 2026May30 [cited 2026May31];10(2):313-27. Available from: https://jaast.org/index.php/jaast/article/view/519

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