The modification of sago starch by heat-moisture treatment for noodle production | |
| Author | Tanapak Songkhramchai |
| Call Number | AIT Thesis no.FB-09-06 |
| Subject(s) | Sago--Thailand--Nakhon Si Thammarat Starch--Thailand--Nakhon Si Thammarat Noodles--Thailand--Nakhon Si Thammarat |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no. FB-09-06 |
| Abstract | In the wetlands of Nakhon Si Thammarat in Southern Thailand, there is considerable amount of sago palm. There are commonly used for the production of some desserts by the rural poor. An attempt was made in this study to develop alternative application of sago starch in order to improve their livelihood. The modification of sago starch by heat-moisture treatment was evaluated for physical and physiochemical characteristics in order to select the modified starch for noodle production which included flat noodle and vermicelli. The moisture content of dried sago starch was adjusted to 20 and 25% followed by heating at 105 and 125°C for 30 and 60 minutes to make the HMT sago starch. All characteristics of HMT starch were significantly different from native starch (at 95% confident level). This modification changed HMT starch color by increasing the redness (a*) and yellowness (b*); whereas, the lightness (L*) was decreased when the moisture content, temperature and holding time was increased. The swelling power and solubility of treated starch decreased; while, the gel hardness increased at high moisture content, temperature and holding time. The HMT process changed the pasting properties of starch. The modified sago starch was durable in heat and shear and good freeze-thaw stability due to the decrease of breakdown value and the increase of set back value, respectively. The percentage of syneresis of HMT starch from cycle 1 to cycle 5 was decreased. The HMT with 25% moisture content at 125 °C for 30 minutes was chosen for making noodles, based on the optimization of the treatment conditions. The cooking and texture quality of both flat sago noodle and sago vermicelli was affected by the treatments. The cooking time was increased with increasing the substituted HMT starch; whereas, the percentage of cooking loss and rehydration was decreased. The replacement of HMT starch in noodles was harder and chewier than native starch noodles. However, the adding of HMT starch in flat noodle was refused by panelists; while, the 15% substituted HMT starch in vermicelli was accepted. The comparison of frozen non-HMT and HMT sago starch vermicelli in terms of texture quality and sensory evaluation for 5 freeze-thaw cycles showed that the frozen vermicelli with HMT starch was harder and chewier than that with non-HMT starch and the panelists could not detect the difference among the frozen HMT starch vermicelli up to forth freeze-thaw cycle. The study indicated that by careful supplementation of different or modified sago starch it may be produced to develop other products from native sago starch. |
| Year | 2009 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no. FB-09-06 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Yakupitiyage, Amararatne;Somsak Boromthanarat; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2009 |