Page 384 - Demo

388 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYThe results showed that the method for determining resistant starch content in food has a measurement uncertainty of 7.53%.3.3. Analysis of collected sample The purple yam samples were peeled, homogenized, and analyzed for resistant starch content in their natural state. The powdered samples were thoroughly mixed and analyzed according to the investigated procedure. Each sample analysis was repeated twice, and the average value was calculated. The analysis results for the samples are shown in Table 11.Table 11. Resistant Starch content in purple yam samples.Sample RS Content Sample RS ContentTG1 (fresh) 14.9% LA4 (fresh) 14.5%TG2 (fresh) 10.8% HN1 (fresh) 12.9%TG3 (fresh) 14.1% HN2 (fresh) 11.6%TG4 (fresh) 12.9% KM1 (powder) 13.2%LA1 (fresh) 10.4% KM2 (powder) 12.1%LA2 (fresh) 16.7% KM3 (powder) 10.6%LA3 (fresh) 12.0% KM4 (powder) 12.8%4. DISCUSSIONInvestigation of sample preparationThe results in Table 1 show that the enzyme mixture of %u03b1-amylase 30 CU/mL and amyloglucosidase 3.0 U/mL gives the best recovery and the most accurate results. In the case of using amyloglucosidase enzyme with activity < 3.0 U/mL, the results show that the hydrolysis reaction of digested starch into glucose is not complete, it is not strong enough to completely hydrolyze digested starch into glucose. Therefore, a part of digested starch that is not hydrolyzed will remain in the sample, leading to a recovery of > 100% (109% and 127%) in the form