Physicochemical properties of microwave heated sago (Metroxylon sagu) starch
Sago starch is an underutilized starch due to its low functionality in food formulation. Modification is effective in improving starch functional properties. In this study, the starch were modified to enhance its functional properties. The starch was microwave-heated with different treatment duratio...
| Príomhchruthaitheoirí: | , , , |
|---|---|
| Formáid: | Alt |
| Foilsithe / Cruthaithe: |
Taylor & Francis
2021
|
| _version_ | 1825937492530954240 |
|---|---|
| author | Zailani, Mohd Alhafiizh Abd Razak, Hanisah Kamilah Awang Husaini, Awang Ahmad Sallehin Sarbini, Shahrul Razid |
| author_facet | Zailani, Mohd Alhafiizh Abd Razak, Hanisah Kamilah Awang Husaini, Awang Ahmad Sallehin Sarbini, Shahrul Razid |
| author_sort | Zailani, Mohd Alhafiizh |
| collection | UPM |
| description | Sago starch is an underutilized starch due to its low functionality in food formulation. Modification is effective in improving starch functional properties. In this study, the starch were modified to enhance its functional properties. The starch was microwave-heated with different treatment durations of 5, 10, 15, or 20 min, separately, yielding microwave-heated starches (MHT1, MHT2, MHT3, and MHT4). The modified starches have irregular shaped granules and fissures while maintaining their mean diameters. The degree of double helix had increased, indicating more double helix structure of amylose formed. The modified starches’ moisture content, solubility, and paste clarity were significantly decreased. The MHT4 had its swelling power and syneresis increase. In conclusion, the treatment duration influenced the physicochemical properties of the sago starch, which is related to the formation of amylose double helix structure. Further study should focus on the formation of double helix structure in starch and its impact towards food structure. |
| first_indexed | 2024-03-06T11:00:20Z |
| format | Article |
| id | upm.eprints-94593 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:00:20Z |
| publishDate | 2021 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | upm.eprints-945932022-12-07T01:06:13Z http://psasir.upm.edu.my/id/eprint/94593/ Physicochemical properties of microwave heated sago (Metroxylon sagu) starch Zailani, Mohd Alhafiizh Abd Razak, Hanisah Kamilah Awang Husaini, Awang Ahmad Sallehin Sarbini, Shahrul Razid Sago starch is an underutilized starch due to its low functionality in food formulation. Modification is effective in improving starch functional properties. In this study, the starch were modified to enhance its functional properties. The starch was microwave-heated with different treatment durations of 5, 10, 15, or 20 min, separately, yielding microwave-heated starches (MHT1, MHT2, MHT3, and MHT4). The modified starches have irregular shaped granules and fissures while maintaining their mean diameters. The degree of double helix had increased, indicating more double helix structure of amylose formed. The modified starches’ moisture content, solubility, and paste clarity were significantly decreased. The MHT4 had its swelling power and syneresis increase. In conclusion, the treatment duration influenced the physicochemical properties of the sago starch, which is related to the formation of amylose double helix structure. Further study should focus on the formation of double helix structure in starch and its impact towards food structure. Taylor & Francis 2021-06 Article PeerReviewed Zailani, Mohd Alhafiizh and Abd Razak, Hanisah Kamilah and Awang Husaini, Awang Ahmad Sallehin and Sarbini, Shahrul Razid (2021) Physicochemical properties of microwave heated sago (Metroxylon sagu) starch. CyTA - Journal of Food, 19 (1). 596 - 605. ISSN 1947-6345 https://www.tandfonline.com/doi/full/10.1080/19476337.2021.1934550 10.1080/19476337.2021.1934550 |
| spellingShingle | Zailani, Mohd Alhafiizh Abd Razak, Hanisah Kamilah Awang Husaini, Awang Ahmad Sallehin Sarbini, Shahrul Razid Physicochemical properties of microwave heated sago (Metroxylon sagu) starch |
| title | Physicochemical properties of microwave heated sago (Metroxylon sagu) starch |
| title_full | Physicochemical properties of microwave heated sago (Metroxylon sagu) starch |
| title_fullStr | Physicochemical properties of microwave heated sago (Metroxylon sagu) starch |
| title_full_unstemmed | Physicochemical properties of microwave heated sago (Metroxylon sagu) starch |
| title_short | Physicochemical properties of microwave heated sago (Metroxylon sagu) starch |
| title_sort | physicochemical properties of microwave heated sago metroxylon sagu starch |
| work_keys_str_mv | AT zailanimohdalhafiizh physicochemicalpropertiesofmicrowaveheatedsagometroxylonsagustarch AT abdrazakhanisahkamilah physicochemicalpropertiesofmicrowaveheatedsagometroxylonsagustarch AT awanghusainiawangahmadsallehin physicochemicalpropertiesofmicrowaveheatedsagometroxylonsagustarch AT sarbinishahrulrazid physicochemicalpropertiesofmicrowaveheatedsagometroxylonsagustarch |