No abstract

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. RESUMENEl almidón de sagú es infrautilizado debido asu baja funcionalidad para la formulación de alimentos. Su modificación puede resultar eficaz para mejorar sus propiedades funcionales. El presente estudio modificó el almidón para lograr este objetivo. Para ello, el almidón fue calentado por microondas, realizándose tratamientos de diferentes duraciones, 5, 10, 15 o20 minutos, por separado, lo que dio lugar aalmidones calentados por microondas (MHT1, MHT2, MHT3 yMHT4). Los almidones modificados de esta manera presentaron gránulos yfisuras de forma irregular, manteniendo sus diámetros medios. Se constató que aumentó el grado de doble hélice, lo que indica que se formó una estructura adicional de doble hélice de la amilosa. Por otra parte, el grado de humedad, la solubilidad yla claridad de la pasta de los almidones modificados disminuyeron significativamente. El MHT4 incrementó su poder de hinchamiento ysu sinéresis. En conclusión, se comprobó que la duración del tratamiento incidió en las propiedades fisicoquímicas del almidón de sagú relacionadas

Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.