It is well known that property differences in sago starch can arise due to such factors as sago variety, production area, cultivation environment, and purity level. With this in mind, the objective of this research was to compare a total of nine types of sago starch, including sago starches sold in Indonesia and sago starches imported to Japan from Indonesia. A focus was also put on gluten-free, which is receiving much attention nowadays, and the development of gluten-free pasta made with sago starches imported to Japan was attempted. Nine varieties of sago starch produced in Indonesia were used in the property comparison of various commercial sago starches. Their viscosities at a starch concentration of 7.5%, and the physical properties of starch gels kept at 5℃ for two hours, were compared. For production of the gluten-free pasta using sago starch, first a gel with 18% starch concentration was made using 15g sago starch and 80g distilled water heated in a saucepan. Then, 40g of the gel, 54g of corn flour, 1g of xanthan gum, and 2g of olive oil were kneaded together, and pasta dough was prepared. With the aim of suppressing retrogradation, 3%, 5%, and 7%, of the sago starch was substituted with two types of modified starch (hydroxypropylated tapioca starch (HP), and acetylated distarch phosphate and enzyme-treated starch (APE)). Creep meter (breaking strength test) and sensory evaluation tests were used for analysis. Results obtained were: 1) The nine Indonesian sago starches showed remarkable differences in quality, in their viscosities, and in the physical properties of their gels. 2) Non-cooked pasta substituted with modified starch (HP and APE), showed a tendency to be softer than pasta made with sago starch, but after boiling, the hardness of the pastas was similar. 3) 15 minutes after boiling, the hardness of the sago pasta roughly doubled. However, when 5%, or 7%, of the sago starch was replaced with the two types of modified starch, a tendency for the increase in hardness to be suppressed was seen, meaning, retrogradation suppression could be confirmed.
共著者：Tomoko Kondo,Hiroshi Ehara and Kazuko Hirao
