Effect of Heat Moisture Treatment on Psychochemical Modification of Sago Starch Diyah Yumeina, Kasmira, Makkarennu
Universitas Hasanuddin
Abstract
Sago is one of the potential local foodstuffs as an alternative raw material to support food diversification programs. However, wet sago produced in South Sulawesi has limited applications among others is the loss of viscosity in conditions low pH, high temperature or mechanical treatment. Heat-Moisture Treatment (HMT) is a hydrothermal treatment that modifies the physicochemical properties of starch, without destroying it^s granular structure. The objective of this research were: (1) Determine the effect of starch modification process using heat moisture treatment (HMT) on the physical characteristics of sago, including: changes in granule shape and size, starch crystal structure, gelatinization characteristics, swelling power and solubility of sago starch, (2) Determine the optimum heating temperature in the foraging process to obtain the best physicochemical characteristic of sago starch. Sago starch that HMT modified by 3 type of temperatures 90, 95 and 100C showed A type pasting profile. HTM modified starch with A type pasting profile showed influenced for amylose and amylopectin. Furthermore, HMT sago starch has larger granule size, higher degree of whiteness and higher starch content than those of native sago starch.
