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What is HMT Effects on Sago Starch Noodle Quality about?

This document discusses a study on the effects of heat moisture treatment (HMT) on sago starch and its impact on noodle quality. Sago starch has potential for use in noodles but lacks desired functional properties. The study subjected sago starch samples from four Indonesian origins to HMT by exposing it to 110°C for 16 hours at 25% moisture. Noodles were produced from HMT and non-HMT starches and evaluated. HMT changed the starch

Author

Afiq Rico Susanto

Language

EN