Abstract
This study aims to elucidate the effect of dual modification of acid methanol treatment (AMT) and heat moisture treatment (HMT) on digestibility and glycemic index (eGI) of sago starch in the raw and gelatinized state. AMT is conducted (1 and 2 mL of hydrochloric acid) prior to HMT (15 and 20% moisture content). Thermal behavior, pasting properties, morphology, and relative crystallinity of raw starches are investigated. Dual modification is found to significantly increase the resistant starch (RS) content in sago starch. Part of the RS is also found to be heat stable and able to survive the gelatinization. Starch with a higher RS fraction in raw form displays lower eGI. However, such a trend is not observed after gelatinization. Starch fractions and eGI are correlated in raw starch but not in gelatinized starch. Dual modification increases gelatinization temperatures but severely reduces pasting viscosities and causes granular surface erosion.
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