国連大学生研究成果

摘要

Palm starch is important source of starcn in Indonesia prepared from the pith of several genera or palm such as Metroxylon (spesies Metroxylon Sago) and Arenga (spesies Arenga pinnata). Characterization of sago starch from Metroxylon sago has been extensively studied, while information about arenga starch was very limited. Native starch usually has limited functional properties for certain processing such as dough development and textural quality. The physical modification such heat moisture treatment (HMT) is potential to improve the physicochemical properties of native starches. It is generally expected safer, less expensive and more ecological way than chemical modification. The objectives of research were (1) to compare some physical properties (rheological, gelling, thermal and swelling properties) of native arenga and sago starches and (2) to clarify the effects of HMT on physical properties of arenga and sago starches.