Profiles of Modified Sago Starch by Heat Moisture Treatment and Autoclaving-Cooling

The aim of this research was to examine the effect of starch modification using heat moisture treatment (HMT) combined with autoclaving-cooling on profiles of sago starch. There were 5 types of sago starches to be analyzed. They were native sago starch (A), modified sago starch with 15 minutes of autoclaving and 5 cycles of autoclaving-cooling (B), modified sago starch with 15 minutes of autoclaving and 6 cycles of autoclaving-cooling (C), modified sago starch with 30 minutes of autoclaving and 5 cycles of autoclaving-cooling (D), and modified sago starch with 30 minutes of autoclaving and 6 cycles of autoclaving-cooling (E). The profiles of sago starch included granular morphology (SEM), crystallinity pattern (X-RD), gel strength and whiteness degree. Sago starch profile data were presented in tables and figures. The results showed that modification of sago starch using combination of HMT and autoclaving-cooling methods resulted in a slight change on the starch surface, an increase of gel strength, and a decrease of whiteness. The crystallinity pattern of sago starch changed from C type to A-type.