Effect Of Heat Moisture Treatment Of Sago Starch On Its Noodle Quality

Abstract

Sago starch has potential as source of flour for noodle. However, noodle made of sago strach limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality.