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...

espanolEl almidon de sagu es infrautilizado debido asu baja funcionalidad para la formulacion alimentos. Su modificacion puede resultar eficaz mejorar sus propiedades funcionales. El presente estudio modifico el lograr este objetivo. Para ello, fue calentado por microondas, realizandose tratamientos diferentes duraciones, 5, 10, 15 o20 minutos, separado, lo que dio lugar aalmidones calentados m...

This study aimed to investigate the retrogradation rate of heat moisture treated sago and arenga starches using different approaches, including a thermal approach DSC (differential scanning calorimetry), rheological dynamic viscoelasticity as syneresis level. The autoclaving procedures prepared HMT at 20% content warmed 120°C for 60 min 90 starches, respectively. Avrami equation was used expres...