Effect of Heat Moisture Treatment of Sago Starch on Its Noodle Quality

Abstract

Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110 o C for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50 o C in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.

Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review

“…The noodles obtained from the sago starch showed increased toughness and flexibility as well as decreased adhesiveness in comparison to those prepared from native starch. Lower cooking loss, rehydration weight and increased cooking time were also reported (Purwani et al 2006). Collado et al (2001) reported that sensory evaluation of sautéed noodles resulted in 100% heat-moisture treated sweet potato starch noodles, which was most preferred due to their distinct flavor and chewiness.…”

A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches

“…The effect of HMT on sago starch has been reported by Purwani et al (2006) and Pukkahuta and Varavinit (2007). Purwani et al (2006) used a moisture level of 25% and heating temperature of 110°C for 16 h in an oven, while Pukkahuta and Varavinit (2007) conducted HMT tests on sago starch by using an autoclave at 100, 110, and 120°C with an adjusted moisture content of 20%. Pukkahuta and Varavinit (2007) also reported that using HMT with a heat treatment of 110 and 120°C on sago starch altered its pasting temperature and thermal properties, and transformed its crystal type from C-type to A-type.…”

Potential of sago hampas for ruminants feed

“…Sago starch is one of the most widely used palm plant products in the field of bioprocess technology to produce bioethanol, lactic acid and sugar [17]. Besides being able to be used for food ingredients (stabilizers, thickeners and other starch substitutes), it can also be used as an adhesive (paper, textiles, plywood), or converted into other processed products such as liquid sugar, Monosodium Glutamate (MSG), noodles, caramel, sago pearl, and cakes [9,18]. The development of liquid sugar to be used as a raw material for industrial needs because the price is cheaper than crystal sugar [9].…”