| Sumari: | The effects of steeping starch (sago, corn, and potato) in 0.025 M of sodium hydroxide and hydrochloric acid for 0, 15, and 30 days at 30°C on its granular structure and other physicochemical properties were investigated. Changes in the morphology of starch granules indicated that the alkaline and acid solution affected the granular structure of the starch to different extent, depending on starch type and their botanical sources. Pasting studies showed that the peak viscosity, breakdown, and setback of alkali-treated sago and potato starch decreased significantly,
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