The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch
Keywords:
Heat Moisture Treatment, Sago starch, Physicochemical properties
Abstract
Introduction: This study aimed to characterize the physicochemical properties of forage sago starch using a microwave with different moisture content, namely 20%, 25%, and 30%. Method: A randomized non-factorial design was used with four treatment levels, namely native starch, HMTMW20, HMTMW25, and HMTMW30. Furthermore, the analyzed parameters were moisture and ash content, water and oil absorption, swelling power, and solubility. Result: The results showed that moisture content of forages (9.35-12.20%) was lower than native starch (13.08%), ash content of sago starch forages (0.15-0.23%) was lower than native sago starch (0.30%), water absorption of HMTMW sago starch (216.19-317.47%) was higher than native sago starch (222.07%). Furthermore, the absorption of HMTMW sago starch oil (189.73-208.40%) was higher than native starch (176.53%), swelling power value of HMTMW sago starch (23.33-31.90%) was relatively lower than native sago starch (33.07%), solubility of HMTMW sago starch (12, 38-18.47%) was relatively lower than native sago starch (21.00%). Conclusion: HMTMW with different initial moisture content (20, 25, and 30%) using 40% power for 15 minutes caused changes in the physicochemical properties of sago starch. In addition, higher concentrations of the initial treatment caused an increase in moisture content and water and oil absorption, while ash content, swelling power, and solubility decreased.
References
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Drouzas, A. E., Tsami, E. & Saravacos, G. D. (1999). Microwave/ vacuum drying of model fruit gels. Journal of Food Engineering, 39, 117-122.
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Haryani K., Hadiyanto., Hargono, N.A., & Handayani. (2015). Sifat Fisikokimia Pati Sorghum Varietas Merah Dan Putih Termodifikasi Heat Moisture Treatment (HMT) Untuk Produk Bihun Berkualitas. Prosiding Seminar Nasional Teknik Kimia “kejuangan”: Pengembangan Teknologi Kimia untuk Pengolahan Sumber Daya Alam Indonesia. Yogyakarta. (pp. 1-6).
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Kim J-Y, & Huber K.C. (2013). Corn starch granules with enhanced load-carrying capacity via citric acid treatment. Carbohydr Polym, 91(1), 39–47.
Lazou A, & Krokida M. (2010). Functional properties of corn and corn–lentil extrudates. Food Res Int, 43(2), 609–16.
Lu, S., C-Y. Chen, & C.Y. Lii. (1996). Gel-cromatography fractionation and thermal characterization of rice starch affected by hydrothermal treatment. Cereal Chemistry, 73(1), 5-11.
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Nadir, A.S., Helmy, I.M.F., Nahed, M., Abdelmaguid., Wafaa, M.M., Abozeid., & Ramadan, M.T. (2015). Modification of potato starch by some different physical methods and utilization in cookies production. Int J Curr Microbiol App Sci, 4, 556- 569.
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Pinasthi, W. (2011). Pengaruh modifikasi heat moisture treatment (HMT) dengan radiasi microwave terhadap karakteristik fisikokimia dan fungsional tapioka dan maizena. [Skripsi]. Institut Pertanian Bogor.
Purwani, E.Y., Widaningrum., Thahir, R., & Muslich. (2006). Effect of heat moisture treatment of sago starch its noodle quality. Indonesia Journal of Agricultural Science, 7(1), 8-14.
Rajkó, R., Szabó, G., Vidal-Valverde, C., & Kovács, E. (1997). Designed experiments for reducing antinutritive agents in soybean by microwave energy. Journal of Agricultural and Food Chemistry, 45, 3565-3569.
Ramadhan & Kurnia. (2009). Aplikasi pati sagu termodifikasi heat mosture treatment untuk pembuatan bihun instan. [Skripsi]. Institut Pertanian Bogor.
Sadirman, Ansharullah, & Hermanto. (2020). Modifikasi dan karakterisasi tepung biji nangka (Artocaprus heteropyllus) termodifikasi HMT (Heat Moisture Treatment). Jurnal sains dan teknologi pangan, 6(5), 4384-4396.
Singh, H., Sodhi, N. S. & Singh, N. (2009). Structure and functional properties of acid thinned sorghum starch. Int. J. Food Properties, 12, 713 - 725.
Singh, N., Singh, J., Kaur, L., Sodhi, N.S., & Gill, B.S. (2003). Morphological, thermal, and rheological properties of starches from different botanical sources. Food Chemistry, 81, 219-231.
Syafutri, M.I., Pratama, F., Malahayati, & Hamzah, B. (2018). Sweling power and WSI of modified Bangka sago starch. Indian Journal of Natural Products and Resources, 9(1), 66-69.
Tagart, P. (2004). Starc as an ingredients: manufacture and aplication. Dalam: Eliasson. A.C. (Ed). Starch in Food: Structure, Function, and Aplivation, 363-392. CRC Press, Boca Raton, Florida
Umareta., Adawiyah, N.K., & D.R. (2014). The effect of heat moisture treatment of sago (Metroxylon sago) and arenga (Arenga pinnataa mer) starches noodles quality. UT-Food Science and Technology, 2295.
Watcharatewinkul, Y., Puttanlek, C., Rungsardthong, V., & Uttapap, D. (2009). Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristic. Carbohydrate Polymers, 75, 505-511.
Zavareze, R.D.E., Storck, R.C., Castro de, S.A.L., Schirmer, A.M, & Dias, G.R.A. (2010). Effect of heatmoisture treatment on rice starch of varying amylose content. Food Chem, 121, 358-365.
Zheng, M., Xiao, Y., Yang, S., Liu, H., Liu, M., Yaqoob, S., Xu, X., & Liu, J. (2019). Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Science & Nutrion, 8, 735-743.
Adebowale, K.O., Henle, T., Schwarzenbolz, & U., Doert, T. (2009). Modification and properties of Afrycan yambean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing. Food Hydrocolloid, 23, 1947– 1957.
Adebowale, K.O., Olu-owolabi, B.I., Olayinka O.O., & Lawal, O.S. (2005). Effect of heat moisture treatment and annealing on physicochemical properties of red shorgum starch. African Journal of Biotechnology, 4, 928-933.
Adebowale, K.O., Afolabi, T.A., & Olu-owolabi, B.I. (2015). Hydrothermal treatment of finger millet (Eleusine coracana) starch. Food Hydrocolloids, 19, 974-983.
[AOAC] Association of Official Analytical chemists. (2012). Official methods of Analysisi of theAssosiation of Official Analytical chemists. 14th Ed. AOAC inc. Arlington. Virgina.
Babu, A. S., Naik, G. N. M., James, J., Aboobacker, A. B., Eldhose, A. & Mohan, R.J. (2018). A comparative study on dual modification of banana (Musa paradisiaca) starch by microwave irradiation and cross-linking. J. Fd. Measur. & Charact, 12, 2209 - 2217
Balasubramanian, S., Sharma. R., Kaur, J., & Bhardawaj, N. (2014). Characterization of modified pearl millet (Pennisetum typhoides) starch. J Food Sci Technol, 51, 294-300.
Buffler, C.R. (1992). Microwave cooking and processing. Engineering Fundamentals For The Food Scientist. Van nostrand reinhold. New York.
Drouzas, A. E., Tsami, E. & Saravacos, G. D. (1999). Microwave/ vacuum drying of model fruit gels. Journal of Food Engineering, 39, 117-122.
Gunorubon, A.J, & Kekpugile, D.K. (2012). Modification of cassava starch for industrial uses. Int J Eng Technol, 2, 913-919.
Gunaratne, A, & Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymer, 49, 425-437.
Haryani K., Hadiyanto., Hargono, N.A., & Handayani. (2015). Sifat Fisikokimia Pati Sorghum Varietas Merah Dan Putih Termodifikasi Heat Moisture Treatment (HMT) Untuk Produk Bihun Berkualitas. Prosiding Seminar Nasional Teknik Kimia “kejuangan”: Pengembangan Teknologi Kimia untuk Pengolahan Sumber Daya Alam Indonesia. Yogyakarta. (pp. 1-6).
Hoover, R. & Vasanthan, T. (1994). Effect of heat moisture-treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydrate Research, 252, 33-53.
Kaletunç, G. & Breslauer, K.J. (2003). Characterization of Cereals and Flours. Marcel Dekker Inc., New York.
Kim J-Y, & Huber K.C. (2013). Corn starch granules with enhanced load-carrying capacity via citric acid treatment. Carbohydr Polym, 91(1), 39–47.
Lazou A, & Krokida M. (2010). Functional properties of corn and corn–lentil extrudates. Food Res Int, 43(2), 609–16.
Lu, S., C-Y. Chen, & C.Y. Lii. (1996). Gel-cromatography fractionation and thermal characterization of rice starch affected by hydrothermal treatment. Cereal Chemistry, 73(1), 5-11.
Muzimbaranda, C. & Tomasik, P. (1994). Microwave in physical and chemical modification of starch. Starch, 46, 469-474.
Nadir, A.S., Helmy, I.M.F., Nahed, M., Abdelmaguid., Wafaa, M.M., Abozeid., & Ramadan, M.T. (2015). Modification of potato starch by some different physical methods and utilization in cookies production. Int J Curr Microbiol App Sci, 4, 556- 569.
Nawaz, H., Shad, M.A., Saleem, S., Khan, M.U.A., Nishan, U., Rasheed, T., Bilale, M.., & Iqbalf, H.M.N. (2018) Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour. Int. J. Biol. Macromol, 113, 219–226
Olayinka, O.O., Adebowale, K.O., & Owolabi, R.I.O. (2008). Effect of heat moisture treatmentn physicochemical properties of white shorgum starch. Food Hydrocoloids, 22, 225-230.
Picauly, P., Damamain, E., & Polnaya, F.J. (2017). Karakteristik fisko-kimia dan fungsional pati sagu ihur termodifikasi dengan heat moisture treatment. Jurnal Teknologi dan industri pangan, 28(1), 70-77.
Pinasthi, W. (2011). Pengaruh modifikasi heat moisture treatment (HMT) dengan radiasi microwave terhadap karakteristik fisikokimia dan fungsional tapioka dan maizena. [Skripsi]. Institut Pertanian Bogor.
Purwani, E.Y., Widaningrum., Thahir, R., & Muslich. (2006). Effect of heat moisture treatment of sago starch its noodle quality. Indonesia Journal of Agricultural Science, 7(1), 8-14.
Rajkó, R., Szabó, G., Vidal-Valverde, C., & Kovács, E. (1997). Designed experiments for reducing antinutritive agents in soybean by microwave energy. Journal of Agricultural and Food Chemistry, 45, 3565-3569.
Ramadhan & Kurnia. (2009). Aplikasi pati sagu termodifikasi heat mosture treatment untuk pembuatan bihun instan. [Skripsi]. Institut Pertanian Bogor.
Sadirman, Ansharullah, & Hermanto. (2020). Modifikasi dan karakterisasi tepung biji nangka (Artocaprus heteropyllus) termodifikasi HMT (Heat Moisture Treatment). Jurnal sains dan teknologi pangan, 6(5), 4384-4396.
Singh, H., Sodhi, N. S. & Singh, N. (2009). Structure and functional properties of acid thinned sorghum starch. Int. J. Food Properties, 12, 713 - 725.
Singh, N., Singh, J., Kaur, L., Sodhi, N.S., & Gill, B.S. (2003). Morphological, thermal, and rheological properties of starches from different botanical sources. Food Chemistry, 81, 219-231.
Syafutri, M.I., Pratama, F., Malahayati, & Hamzah, B. (2018). Sweling power and WSI of modified Bangka sago starch. Indian Journal of Natural Products and Resources, 9(1), 66-69.
Tagart, P. (2004). Starc as an ingredients: manufacture and aplication. Dalam: Eliasson. A.C. (Ed). Starch in Food: Structure, Function, and Aplivation, 363-392. CRC Press, Boca Raton, Florida
Umareta., Adawiyah, N.K., & D.R. (2014). The effect of heat moisture treatment of sago (Metroxylon sago) and arenga (Arenga pinnataa mer) starches noodles quality. UT-Food Science and Technology, 2295.
Watcharatewinkul, Y., Puttanlek, C., Rungsardthong, V., & Uttapap, D. (2009). Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristic. Carbohydrate Polymers, 75, 505-511.
Zavareze, R.D.E., Storck, R.C., Castro de, S.A.L., Schirmer, A.M, & Dias, G.R.A. (2010). Effect of heatmoisture treatment on rice starch of varying amylose content. Food Chem, 121, 358-365.
Zheng, M., Xiao, Y., Yang, S., Liu, H., Liu, M., Yaqoob, S., Xu, X., & Liu, J. (2019). Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Science & Nutrion, 8, 735-743.
Published
2024-09-30
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Santoso, S., Polnaya, F. J., & Picauly, P. (2024). The effect of modified heat moisture treatment with microwave on physicochemical characteristics of sago starch. AGROMIX, 15(2), 149-154. https://doi.org/10.35891/agx.v15i2.4240
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