Physicochemical properties of microwave heated sago (Metroxylon sagu) starch

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

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