Utilization of pregelatinized sago starch in deep-fried snacks

Abstract

Abstract Pregelatinization of sago starch is made through a process involving water and heat to breakdown all or part of the granules and then dried, which will result in pregelatinization of starch. This study aims to determine the best formulation of pregelatinized sago starch and wheat flour on chemical and sensory properties and oil absorption in deep-fried snacks. This research was conducted experimentally using a completely randomized design with five levels and three replications. The treatment in this study was the ratio of wheat flour and pregelatinized sago starch (100:0, 75:25, 50:50, 25:75, 0:100). The data obtained were analyzed statistically using analysis of variance and continued with Duncan multiple range test at a level of 5%. The results showed that the ratio of pregelatinized sago starch and wheat flour had a significant effect on all parameters. The best treatment was wheat flour: pregelatinized sago starch = 25:75, with moisture content of 12.70%, protein content of 8.43%, fat content of 27.99%, oil absorption ability of 10.20%, decreased oil 75.87%. Descriptive test showed that the snack model had a brownish yellow color, slightly soft, slightly oily, and hedonically was slightly favoured by panelists. Pregelatinized sago starch can reduce oil absorption in deep-fried snacks.