In Vitro Digestibility and Thermal Properties of Native and Modified Sago (Metroxylon Sagu) Starch

Abstract

In recent years, there is growing interest in the nutritional implications of resistant starch in foods due to its functional properties and health benefits. This has resulted to the development of various modification techniques to induce the formation of resistant starch. This study aimed to elucidate the effect of different modifications on digestibility and thermal properties of sago starch. Sago starch was treated with hydrothermal treatment [heat moisture treatment (HMT) and annealing (ANN)] as well as combined modification of acid methanol treatment (AMT) and hydrothermal treatment (HMT and ANN), respectively. Combined modification (AMT-HMT and AMT-ANN) had more pronounced effect in increasing the resistant starch (RS) content and lowering the glycemic index (GI) of sago starch, especially in gelatinized form. Strong negative correlation was obtained between RS and GI in both raw and gelatinised starch. Combination of acid methanol treatment with annealing caused the highest increment in gelatinization temperatures of sago starch.