Arrowroot: The Gentle Starch Transforming Gluten-Free Foods

RRI.CO.ID, Jakarta - Arrowroot (Maranta arundinacea), known in Indonesia as garut, is a traditional tuber valued for its fine starch texture and easy digestibility. For generations, arrowroot flour has been used in traditional foods, especially for children and individuals requiring gentle carbohydrate sources.

A study published in the journal Food Chemistry reported that arrowroot starch possesses functional characteristics including high digestibility, smooth texture, and potential applications in specialized food products. Its starch structure makes it attractive for gluten-free food development.

One of the most recognized advantages of arrowroot is its gentle nature on the stomach. The starch is considered easy to digest, which has contributed to its traditional use in foods for people recovering from gastrointestinal discomfort.

Arrowroot has also gained attention in modern food innovation. Researchers are exploring its potential as a gluten-free ingredient for baked goods, noodles, and nutritional foods designed for consumers seeking alternative starch sources.

Beyond food applications, arrowroot starch has potential uses in cosmetic and pharmaceutical formulations. Its fine texture and absorbent properties make it useful in powders and natural products.

Although arrowroot is considered safe and nutritious, its health benefits depend on preparation methods and overall dietary patterns. More research is still needed regarding specific metabolic effects.