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Effect of heat moisture treatment on psychochemical modification of sago starch
Yumeina D.
Aip Conference Proceedings
Abstract
Sago starch produced in South Sulawesi has limited applications, including the loss of viscosity under low pH conditions, high temperature, or mechanical treatment. Physical modification to change the physicochemical characteristic of sago starch without destroying its granular structure is Heat-Moisture Treatment (HMT). HMT method was heating temperature variation treatment. During HMT, sago starch granular at low moisture levels is heated. This research of engineering technology means to physically modify sago starch by using different Heat Moisture Treatment (HMT), which in due course obtained sago starch with physiochemistry appropriate for specific application and consequently could be manufactured as raw materials for popular foods such as bread, various kinds of noodles, and biscuits.