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APPLICATION OF ENZYME TECHNIQUE FOR ANALYZING RESISTANT STARCH CONTENT IN PURPLE YAM (DIOSCOREA ALATA)Hao Le Thi Hong1, Tuyet Nguyen Anh1, Son Tran Cao1, Anh Nguyen Thi Kieu2, Khanh Cao Cong1,*Abstract: Enzyme technology has raised the focus and has been applied in many lives. Regarding food quality analysis, enzyme, and enzyme technology have played a key role in improving the testing result. Enzymes can enhance the produce performance by catalyzing the cleavage of specific bonds and minimizing the use of some environmentally unfriendly chemicals. An effective method for determining the content of resistant starch in purple yam (Dioscorea alata) has been developed using the enzyme treatment approach. Generally, the analysis method is simple to operate with high accuracy and can be easily applied at other laboratories. The method validation results showed that all criteria such as the specificity, detection limit, quantification limit, repeatability, accuracy, and intermediate reproducibility met the requirements of AOAC. Initial implementation of resistant starch content analysis on some samples collected in some localities in Vietnam shows that purple yam has great potential for processing into nutritional products.1 National Institue for Food Control.2 Hanoi University of Pharmacy.* Corresponding author: khanhcc@nifc.gov.vn.