Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment

Sago starch is an underutilized due to its low functionality in the formulation of food products. Starch modification can enhance and functional properties such as solubility resistant content, respectively. The sago was treated by microwave heat treatment with two different pre-treatment which were washing (WMHT) or cold-soaking (SMHT). modified starches exhibit better water (95 °C), oil binding capacity, (RS) content cooked samples compared native. Additionally, increase amylose degree double helix together morphological changes on granules also observed. In conclusion, morphology availability treatments had influenced improved some RS content. Further study required determine potential a glycaemic ingredient.