Effects of Modified Taro Flour by Heat Moisture Treatment Substitution on Dietary Fiber, Glycemic Index, and Elongation of Pasta

Abstract

Tubers are a high-carbohydrate local food commodity with great potential to be turned into flour and processed into various food products, such as pasta. One type of tuber that can produce functional pasta products is taro. Taro has a high fiber content and a low glycemic index, making it safer for individuals with Diabetes Mellitus (DM) compared to commercial pasta available in the market. However, taro flour needs to be physically modified using the Heat Moisture Treatment (HMT) technique to improve its characteristics and enhance its functional value. HMT can reduce swelling power and solubility while producing a stable texture, thus optimizing the physicochemical characteristics of starch and making it suitable as a pasta raw material. Furthermore, HMT treatment can also increase Slowly Digestible Starch (SDS) and Resistant Starch (RS), resulting in a lower glycemic index. This research aims to produce high-fiber and low-glycemic index pasta. In this study, a comparison was made between pasta with modified HMT taro flour substitution, 100% semolina-based control pasta, and commercial pasta. The variables analyzed in this product are fiber content, glycemic index, and elongation. This research is expected to yield functional pasta products that are high in dietary fiber and have a low glycemic index, serving as a functional food alternative for individuals with DM based on local food sources. Pasta with 30% taro flour substitution contains a total dietary fiber content of 4.49%; glycemic index 22.39; and an extension of 20.17%.