Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment
Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat treat...
| Main Authors: | , , , , |
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| Format: | Article |
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Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101578/ |
| _version_ | 1848863588914036736 |
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| author | Zailani, Mohd Alhafiizh Hanisah Kamilah Ahmad Husaini Awang Seruji, Awang Zulfikar Rizal Sarbini, Shahrul Razid |
| author_facet | Zailani, Mohd Alhafiizh Hanisah Kamilah Ahmad Husaini Awang Seruji, Awang Zulfikar Rizal Sarbini, Shahrul Razid |
| author_sort | Zailani, Mohd Alhafiizh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat treatment with two different pre-treatment which were washing (WMHT) or cold-soaking (SMHT). The modified starches exhibit better solubility in water (95 °C), oil and water binding capacity, and resistant starch (RS) content of cooked samples compared to its native. Additionally, an increase in amylose content and degree of double helix together with morphological changes on the starch granules (WMHT) were also observed. In conclusion, the changes in granules morphology and availability of amylose content by the treatments had influenced the improved some of the starch functionality and RS content. Further study is required to determine the potential of the modified starch as a low glycaemic food ingredient. |
| first_indexed | 2025-11-15T13:35:19Z |
| format | Article |
| id | upm-101578 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:35:19Z |
| publishDate | 2022 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1015782023-08-11T08:47:23Z http://psasir.upm.edu.my/id/eprint/101578/ Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment Zailani, Mohd Alhafiizh Hanisah Kamilah Ahmad Husaini Awang Seruji, Awang Zulfikar Rizal Sarbini, Shahrul Razid Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat treatment with two different pre-treatment which were washing (WMHT) or cold-soaking (SMHT). The modified starches exhibit better solubility in water (95 °C), oil and water binding capacity, and resistant starch (RS) content of cooked samples compared to its native. Additionally, an increase in amylose content and degree of double helix together with morphological changes on the starch granules (WMHT) were also observed. In conclusion, the changes in granules morphology and availability of amylose content by the treatments had influenced the improved some of the starch functionality and RS content. Further study is required to determine the potential of the modified starch as a low glycaemic food ingredient. Elsevier 2022 Article PeerReviewed Zailani, Mohd Alhafiizh and Hanisah Kamilah and Ahmad Husaini and Awang Seruji, Awang Zulfikar Rizal and Sarbini, Shahrul Razid (2022) Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment. Food Hydrocolloids, 122. art. no. 107042. pp. 1-9. ISSN 0268-005X; ESSN: 1873-7137 https://www.sciencedirect.com/science/article/pii/S0268005X21004586 10.1016/j.foodhyd.2021.107042 |
| spellingShingle | Zailani, Mohd Alhafiizh Hanisah Kamilah Ahmad Husaini Awang Seruji, Awang Zulfikar Rizal Sarbini, Shahrul Razid Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment |
| title | Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment |
| title_full | Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment |
| title_fullStr | Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment |
| title_full_unstemmed | Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment |
| title_short | Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment |
| title_sort | functional and digestibility properties of sago (metroxylon sagu) starch modified by microwave heat treatment |
| url | http://psasir.upm.edu.my/id/eprint/101578/ http://psasir.upm.edu.my/id/eprint/101578/ http://psasir.upm.edu.my/id/eprint/101578/ |