Phosphorylation of sago ( Metroxylon sagu ) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter

Abstract

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, breakdown viscosity, and setback were reduced as the concentration of STPP increased. The oil uptake of the fried batter added with 20% of cross-linked sago starch with the highest DS (WFCLS12) was significantly reduced from 29.16% to 19.5%. The fracturability of the fried batter added with cross-linked sago starch showed significantly higher crispness (WFCLS4—883.45 g; WFCLS8—666.61 g; WFCLS12—499.89 g) than 100% wheat flour (WF—1094.60 g). It was demonstrated that STPP (especially WFCLS12) is an effective cross-linking agent, and the addition of cross-linked sago starch into wheat flour–based batter significantly (p < .05) improved the quality of the batter. Practical applications Cross-linked phosphorylated sago starch has improved physicochemical properties than the native sago starch in terms of lower swelling characteristic, low amylose content, and acceptable results of the viscosity and pasting properties. To mitigate the issue of high oil uptake and soggy texture of fried wheat batter, the addition of cross-linked phosphorylated sago starch contributes to lower oil uptake and more crispy texture of fried batter. Hence, a healthier food product can be produced with the formulation of this cross-linked phosphorylated sago starch. At the same time, less oily and enhanced texture of fried batter can be achieved.