Utilization of pregelatinized sago starch in deep-fried snacks

Abstract Pregelatinization of sago starch is made through a process involving water and heat to breakdown all or part the granules then dried, which will result in pregelatinization starch. This study aims determine best formulation pregelatinized wheat flour on chemical sensory properties oil absorption deep-fried snacks. research was conducted experimentally using completely randomized design with five levels three replications. The treatment this ratio (100:0, 75:25, 50:50, 25:75, 0:100). data obtained were analyzed statistically analysis variance continued Duncan multiple range test at level 5%. results showed that had significant effect parameters. flour: = moisture content 12.70%, protein 8.43%, fat 27.99%, ability 10.20%, decreased 75.87%. Descriptive snack model brownish yellow color, slightly soft, oily, hedonically favoured by panelists. Pregelatinized can reduce