Enhancing Wet Starch Noodle Properties: Investigating the Impact of Acetylated and Ozonized Sago (Metroxylon sago Rottb.) Starch

Abstract

This study explores the impact of ozonation and acetylation on sago starch, targeting improvements in noodle production. Functional properties were examined, including water content, water absorption index (WAI), water solubility index (WSI), and amylose content. Ozonation generally decreased water absorption (from 18.32% in native sago (NS) to 18.29% in ozonated sago (OS)) and solubility (from 12.39% in NS to 15.2% in OS). Conversely, acetylation increased solubility (from 19.04% in acetylated sago (AS) to 17.55% in ozonated-acetylated sago (OAS)). Modifications reduced amylose content (from 31.67% in NS to 23.13% in AS), impacting noodle texture and physiochemical properties. Modified sago starch noodles cooked faster but absorbed less water, resulting in higher cooking loss. For instance, cooking time decreased from 5 minutes (NS) to 6 minutes (AS), while water absorption decreased from 90.22% (NS) to 75.42% (AS). Additionally, cooking loss increased from 19.39% (NS) to 12.04% (AS). Pasting properties were affected, with increases observed in trough viscosity (TV), breakdown (BV), and final viscosity (FV). For instance, TV increased to 2758.5 RVU in OAS compared to 1903 RVU in AS. Modified sago starch noodles showed faster cooking times, lower water absorption, and higher cooking loss. Texture profile analysis (TPA) indicated softer textures for modified noodles, possibly due to enhanced expansion after modification.