Physicochemical properties of microwave heated sago (Metroxylon sagu) starch

References

• Abiddin, N. F., Yusoff, A., & Ahmad, N. (2018). Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch. Food Hydrocolloids, 75(February), 138–146. doi:https://doi.org/10.1016/j.foodhyd.2017.09.003
   Google Scholar
• Akanbi, C. T., Kadiri, O., & Gbadamosi, S. O. (2019). Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar. International Journal of Biological Macromolecules, 134(August), 946–953. doi:https://doi.org/10.1016/j.ijbiomac.2019.05.035
   Google Scholar
• Alimi, B. A., & Workneh, T. S. (2018). Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches. Food Hydrocolloids, 81(August), 449–455. doi:https://doi.org/10.1016/j.foodhyd.2018.03.027
   Google Scholar
• Azfaralariff, A., Fazial, F. F., Sontanosamy, R. S., Nazar, M. F., & Lazim, A. M. (2020). Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal. Journal of Food Engineering, 280(September), 109974. doi:https://doi.org/10.1016/j.jfoodeng.2020.109974
   Google Scholar
• Chang, R., Xiong, L., Li, M., Chen, H., Xiao, J., Wang, S., Qiu, L., Bian, X., Sun, C., & Sun, Q. (2019). Preparation of octenyl succinic anhydride-modified debranched starch vesicles for loading of hydrophilic functional ingredients. Food Hydrocolloids, 94(September), 546–552. doi:https://doi.org/10.1016/j.foodhyd.2019.04.006
   Google Scholar
• Dura, A., & Rosell, C. M. (2016). Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase. International Journal of Biological Macromolecules, 87(June), 466–472. doi:https://doi.org/10.1016/j.ijbiomac.2016.03.012
   Google Scholar
• Galvão, A. M., Zambelli, R. A., Araújo, A. W., & Bastos, M. S. (2018). Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread. LWT - Food Science and Technology, 89(March), 518–524. doi:https://doi.org/10.1016/j.lwt.2017.11.027
   Google Scholar
• Hsieh, C. F., Liu, W., Whaley, J. K., & Shi, Y. C. (2019). Structure and functional properties of waxy starches. Food Hydrocolloids, 94(September), 238–254. doi:https://doi.org/10.1016/j.foodhyd.2019.03.026
   Google Scholar
• Huang, H., Jiang, Q., Chen, Y., Li, X., Mao, X., Chen, X., Huang, L., & Gao, W. (2016). Preparation, physico–chemical characterization and biological activities of two modified starches from yam (Dioscorea Opposita Thunb.). Food Hydrocolloids, 55(April), 244–253. doi:https://doi.org/10.1016/j.foodhyd.2015.11.016
   Google Scholar
• Ji, Y. (2018). In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by low pressure treatment. Food Chemistry, 242(March), 421–426. doi:https://doi.org/10.1016/j.foodchem.2017.09.073
   Google Scholar
• Ji, Y., & Yu, J. (2018). In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by heat-moisture treatment. Food Hydrocolloids, 77(April), 720–725. doi:https://doi.org/10.1016/j.foodhyd.2017.11.013
   Google Scholar
• Jobling, S., Westcott, R., Tayal, A., Jeffcoat, R., & Schwall, G. (2002). Production of a freeze–thaw-stable potato starch by antisense inhibition of three starch synthase genes. Nature Biotechnology, 20(3), 295–299. doi:https://doi.org/10.1038/nbt0302-295
   Google Scholar
• Jung, Y.-S., Lee, B.-H., Yoo, S.-H., & Gomez-Casati, D. F. (2017). Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes. Plos One, 12(7), 0181372. doi:https://doi.org/10.1371/journal.pone.0181372
   Google Scholar
• Lee, E. S., Lee, B. H., Shin, D. U., Lim, M. Y., Chung, W. H., Park, C. S., Baik, M. Y., Nam, Y. D., & Seo, D. H. (2018). Amelioration of obesity in high-fat diet-fed mice by chestnut starch modified by amylosucrase from Deinococcus geothermalis. Food Hydrocolloids, 75(February), 22–32. doi:https://doi.org/10.1016/j.foodhyd.2017.09.019
   Google Scholar
• Li, C., Dhital, S., Gilbert, R. G., & Gidley, M. J. (2020). High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydrate Polymers, 245(October), 116557. doi:https://doi.org/10.1016/j.carbpol.2020.116557
   Google Scholar
• Liestianty, D., Rodianawati, I., & Patimah, M. (2016). Chemical composition of modified and fortified sago starch (Metroxylon sp) from Northern Maluku. International Journal of Applied Chemistry, 12(3)243–249. http://www.ripublication.com/ijac16/ijacv12n3_07.pdf
   Google Scholar
• Lima, D. C., Villar, J., Castanha, N., Maniglia, B. C., Junior, M. D., & Augusto, P. E. (2020). Ozone modification of arracacha starch: Effect on structure and functional properties. Food Hydrocolloids, 108(November), 106066. doi:https://doi.org/10.1016/j.foodhyd.2020.106066
   Google Scholar
• Marta, H., Cahyana, T., Arifin, H. R., & Khairani, L. (2019). Comparing the effect of four different thermal modification on physicochemical and pasting properties of breadfruit (Artocarpus altilis) starch. International Food Research Journal, 26(1), 269–276. http://www.ifrj.upm.edu.my/26%20(01)%202019/(30).pdf
   Google Scholar
• Muhammad, K., Hussin, F., Man, Y. C., Ghazali, H. M., & Kennedy, J. F. (2000). Effect of pH on phosphorylation of sago starch. Carbohydrate Polymers, 42(1), 85–90. doi:https://doi.org/10.1016/S0144-8617(99)00120-4
   Google Scholar
• Okazaki, M. (2018). The structure and characteristics of sago starch. In E. H., T. Y & J. D (Eds.), Sago Palm(pp. 247–259). Springer. doi:https://doi.org/10.1007/978-981-10-5269-9_18
   Google Scholar
• Oladzadabbasabadi, N., Ebadi, S., Nafchi, A. M., Karim, A., & Kiahosseini, S. R. (2017). Functional properties of dually modified sago starch/ĸ-carrageenan films: An alternative to gelatin in pharmaceutical capsules. Carbohydrate Polymers, 160(December), 43–51. doi:https://doi.org/10.1016/j.carbpol.2016.12.042
   Google Scholar
• Othman, Z., Hassan, O., & Hashim, K. (2015). Physicochemical and thermal properties of gamma-irradiated sago (Metroxylon sagu) starch. Radiation Physics and Chemistry, 109(April), 48–53. doi:https://doi.org/10.1016/j.radphyschem.2014.12.003
   Google Scholar
• Oyeyinka, S. A., Umaru, E., Olatunde, S. J., & Joseph, J. K. (2019). Effect of short microwave heating time in the physicochemical and functional properties of Bambara groundnut starch. Food Bioscience, 28(April), 36–41. doi:https://doi.org/10.1016/j.fbio.2019.01.005
   Google Scholar
• Ratnaningsih, N., Suparmo, H. E., & Marsono, Y. (2019). Physicochemical properties, invitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycle. International Journal of Biological Macromolecules, 142(January), 191–200. doi:https://doi.org/10.1016/j.ijbiomac.2019.09.092
   Google Scholar
• Shaikh, F., Ali, T. M., Mustafa, G., & Hasnain, A. (2019). Comprative study on effects of citric and lactic acid treatment on morphological, functional, resistance starch fraction and glycemic index of corn and sorghum. International Journal of Biological Macromolecules, 135(August), 314–327. doi:https://doi.org/10.1016/j.ijbiomac.2019.05.115
   Google Scholar
• Shi, M. M., & Gao, Q. Y. (2011). Physicochemical properties, structure and in vitro digestion of resistant starch from waxy rice starch. Carbohydrate Polymers, 84(3), 1151–1157. doi:https://doi.org/10.1016/j.carbpol.2011.01.004
   Google Scholar
• Singh, A. V., & Nath, L. K. (2012). Synthesis and evaluation of physicochemical properties of cross-linked sago starch. International Journal of Biological Macromolecules, 50(1), 14–18. doi:https://doi.org/10.1016/j.ijbiomac.2011.09.003
   Google Scholar
• Sirivongpaisal, P. (2008). Structure and functional properties of starch and flour from bambarra groundnut. Songklanakarin Journal of Science and Technology, 30(1), 51–56. http://rdo.psu.ac.th/sjstweb/journal/30-Suppl-1/0125-3395-30-S1-51-56.pdf
   Google Scholar
• Srichuwong, S., Isono, N., Jiang, H., Mishima, T., & Hisamatsu, M. (2012). Freeze-thaw stability of starches from different botanical sources: Correlation with structural features. Carbohydrate Polymers, 87(2), 1275–1279. doi:https://doi.org/10.1016/j.carbpol.2011.09.004
   Google Scholar
• Tao, H., Zhang, B., Wu, F., Jin, Z., & Xu, X. (2016). Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system. Journal of Cereal Science, 69(May), 132–137. doi:https://doi.org/10.1016/j.jcs.2016.03.001
   Google Scholar
• Uthumporn, U., Wahidah, N., & Karim, A. (2014). Physicochemical properties of starch from sago (Metroxylon sagu) palm grown in mineral soil at different growth stages. IOP Conference Series: Material Science and Engineering, 62, 1–11. doi:https://doi.org/10.1088/1757-899X/62/1/012026
   Google Scholar
• Wang, M., Sun, M., Zhang, Y., Chen, Y., Wu, Y., & Ouyang, J. (2019). Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity. Food Chemistry, 298(November), 125015. doi:https://doi.org/10.1016/j.foodchem.2019.125015
   Google Scholar
• Włodarczyk-Stasiak, M., Mazurek, A., Jamroz, J., Pikus, S., & Kowalski, R. (2019). Physicochemical properties and structure of hydrothermally modified starches. Food Hydrocolloids, 95(October), 88–97. doi:https://doi.org/10.1016/j.foodhyd.2019.04.024
   Google Scholar
• Xiao, L., Chen, J., Wang, X., Bai, R., Chen, D., & Liu, J. (2018). Structural and physicochemical properties of chemically modified Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] starches. International Journal of Biological Macromolecules, 120(December), 547–556. doi:https://doi.org/10.1016/j.ijbiomac.2018.08.161
   Google Scholar
• Xie, Y., Yan, M., Yuan, S., Sun, S., & Huo, Q. (2013). Effect of microwave treatment on the physicochemical properties of potato starch granules. Chemistry Central Journal, 7(113), 1–7. doi:https://doi.org/10.1186/1752-153X-7-113
   Google Scholar
• Yang, Q., Qi, L., Luo, Z., Kong, X., Xiao, Z., Wang, P., & Peng, X. (2017). Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocolloids, 69(August), 473–482. doi:https://doi.org/10.1016/j.foodhyd.2017.03.011
   Google Scholar
• Ying, B. Z., Kamilah, H., Karim, A. A., & Utra, U. (2020). Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch. Journal of Food Processing and Preservation, 44(5), 1–12. doi:https://doi.org/10.1111/jfpp.14419
   Google Scholar
• Yousif, E., Gadallah, M., & Sorour, A. M. (2012). Physico-chemical and rheological properties of modified corn starched and its effect on noodle quality. Annal of Agricultural Science, 57(1), 19–27. doi:https://doi.org/10.1016/j.aoas.2012.03.008
   Google Scholar
• Zeng, S., Wu, X., Lin, S., Zeng, H., Lu, X., Zhang, Y., & Zheng, B. (2015). Structural characteristics and physicochemical properties of lotus seed resistant starch prepared by different methods. Food Chemistry, 186(November), 213–222. doi:https://doi.org/10.1016/j.foodchem.2015.03.143
   Google Scholar
• Zhang, B., Bai, B., Pan, Y., Li, X. M., Cheng, J. S., & Chen, H. Q. (2018). Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch. Food Chemistry, 264(October), 58–63. doi:https://doi.org/10.1016/j.foodchem.2018.05.011
   Google Scholar
• Zhang, C., Han, J. A., & Lim, S. T. (2018). Characteristics of some physically modified starches using mild heating and freeze-thawing. Food Hydrocolloids, 77(April), 894–901. doi:https://doi.org/10.1016/j.foodhyd.2017.11.035
   Google Scholar
• Zhang, Y., Li, B., Zhang, Y., Xu, F., Zhu, K., Li, S., & Dong, W. (2019). Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch. Food Chemistry, 289(August), 152–159. doi:https://doi.org/10.1016/j.foodchem.2019.03.033
   Google Scholar
• Zhou, D., Ma, Z., Yin, X., Hu, X., & Boye, J. I. (2019). Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments. Food Hydrocolloids, 93(August), 386–394. doi:https://doi.org/10.1016/j.foodhyd.2019.02.048
   Google Scholar