Physicochemical properties of sago flour formulated with white sweet potato flour (Ipomea batatas L.) and saba banana flour (Musa paradisiaca forma typical)

¹ Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University, 93231 Kendari, Indonesia
² Department of Nutrition Studies Faculty of Public Health, Halu Oleo University, 93231 Kendari, Indonesia
³ Department of Nutrition, Avicenna Institute of Technology and Health, 93116 Kendari, Indonesia

^* Corresponding author: sri.wahyuni@uho.ac.id

Abstract

This research investigated the enhancement of sago flour gel properties to obtain consistent soft texture in both warm and cold conditions. A completely randomized design was employed, involving different variations of sago flour combined with either white sweet potato flour (A) or saba banana flour (B) as follows: 1) 50% sago flour and 50% white sweet potato flour or saba banana flour, 2) 60% sago flour and 40% white sweet potato flour or saba banana flour, 3) 70% sago flour and 30% white sweet potato flour or saba banana flour, 4) 80% sago flour and 20% white sweet potato flour or saba banana flour, and 5) 90% sago flour and 10% white sweet potato flour or saba banana flour. The findings indicated that starch gelatinization profiles demonstrated a decrease in amylose content in higher concentration of white sweet potato flour. The highest viscosity occurred in treatment A0 (100% sago), whereas the addition of sweet potato or banana flour reduced the viscosity of the flour solutions. The sago flour combined with white sweet potato flour or saba banana flour exhibited lower gel strength compared to the control. The findings of this research can be applied in the development of sago gel-based products