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The Digestibility and Bacterial Growth Rates of Microwave Treated Sago (Metroxylon sagu) Starch
Mohd Alhafiizh Zailani1, Hanisah Kamilah2, Ahmad Husaini3, Awang Zulfikar Rizal Awang Seruji4, Shahrul Razid Sarbini5.
Sago starch is rich in resistant starch (RS) but less utilised than other commercial starches. Hence, modification is essential to give an add-on value to the starch. Thus, the objective was to determine the influence of microwave heat treatment (MHT) on the digestibility and probiotic growth rates of sago starch. In this study, the starch was treated by MHT for durations of up to 20 min. The digestibility and bacterial growth rates increase as the treatment duration increases to 15 min. It implies the potential of the MHT in increasing the digestibility of the sago starch and improving its prebiotic property based on probiotic growth rates.
Affiliation:
- Universiti Putra Malaysia Kampus Bintulu, 97008 Bintulu, Sarawak, Malaysia., Malaysia
- Universiti Putra Malaysia Kampus Bintulu, 97008 Bintulu, Sarawak, Malaysia., Malaysia
- University Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia, Malaysia
- CRAUN Research Sdn. Bhd., Jalan Sultan Tengah, Petra Jaya, 93050 Kuching, Sarawak, Malaysia, Malaysia
- University Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia, Malaysia
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| Indexation |
| Indexed by |
MyJurnal (2021) |
| H-Index
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3 |
| Immediacy Index
|
0.000 |
| Rank |
0 |
| Indexed by |
Scopus 2020 |
| Impact Factor
|
CiteScore (1.1) |
| Rank |
Q3 (Agricultural and Biological Sciences (all))
Q3 (Environmental Science (all))
Q3¬¬- (Computer Science (all))
Q3 (Chemical Engineering (all)) |
| Additional Information |
SJR (0.174) |
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