Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment.

• Main Authors: Mohd Alhafiizh, Zailani, Hanisah Kamilah, Abd Razak, Ahmad, Husaini, Awang Zulfikar Rizal, Awang Seruji, Shahrul Razid, Sarbini
• Format: Article
• Language: English
• Published: Elsevier Ltd 2021
• Subjects: QD Chemistry; S Agriculture (General)
• Online Access: http://ir.unimas.my/id/eprint/35850/1/hydrocolloinds1.pdf; http://ir.unimas.my/id/eprint/35850/; https://www.sciencedirect.com/science/article/abs/pii/S0268005X21004586?via%3Dihub; https://doi.org/10.1016/j.foodhyd.2021.107042
• Institution: Universiti Malaysia Sarawak

Sago starch is an underutilized starch due to its low functionality in the formulation of food products. Starch modification can enhance the functionality and functional food properties such as solubility and resistant starch content, respectively. The sago starch was treated by microwave heat tre...