PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

J

• Achudan, S. N., Mohamed, A. M., Rashid, R. S., & Mittis, P. (2020). Yield and physicochemical properties of starch at different sago palm stages. Materials Today: Proceedings, 31, 122-126. https://doi.org/10.1016/j.matpr.2020.01.341

• Arshad, N., Zaman, S., Rawi, M., & Sarbini, S. (2018). Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment. International Food Research Journal, 25(3), 951-957.

• Chen, Y., Yang, Q., Xu, X., Qi, L., Donga, Z., Luo, Z., Lu, X., & Peng, X. (2017). Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydrate Polymers, 177, 232-240. https://doi.org/10.1016/j.carbpol.2017.08.121

• Chung, H. J., Shin, D. H., & Lim, S. T. (2008). In vitro starch digestibility and estimated glycemic index of chemically modified corn starch. Food Research International, 41, 579-585. https://doi.org/10.1016/j.foodres.2008.04.006

• Fan, M., Huang, Q., Zhong, S., Li, X., Xiong, S., Xie, J., Yin, T., Zhang, B., & Zhao, S. (2019). Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviours of modified starches with different crosslinking and acetylation degree. Food Hydrocolloids, 96, 604-616. https://doi.org/10.1016/j.foodhyd.2019.05.045

• Khan, A., Ali, H., Rehman, U. U., Belduz, A. O., Bibi, A., Abdurahman, M. A., Shah, A. A., Badshah, M., Hasan, F., Kilic, A. O., Ullah, A., Jahan, S., Ur Rehman, M. M., Mansoor, R., & Khan, S. (2022). Prebiotic potential of enzymatically prepared resistant starch in reshaping gut microbiota and their respond to body physiology. Plos One, 17(5), Article e0267318. https://doi.org/10.1371/journal.pone.0267318

• Li, H., Wang, R., Liu, J., Zhang, Q., Li, G., Shan, Y., & Ding, S. (2020). Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch. International Journal of Biological Macromolecules, 148, 956-968. https://doi.org/10.1016/j.ijbiomac.2020.01.181

• Loo, S. W., Tan, Z. N., Karim, A. A., Hani, N. M., & Rosma, A. (2010). Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum. Journal of Agricultural and Food Chemistry, 58(4), 2274-2278. https://doi.org/10.1021/jf903820s

• Okolie, C. L., Mason, B., Mohan, A., Pitts, N., & Udenigwe, C. C. (2019). The comparative influence of novel extraction technologies on in vitro prebiotic-inducing chemical properties of fucoidan extracts from Ascophyllum nodosum. Food Hydrocolloids, 90, 462-471. https://doi.org/10.1016/j.foodhyd.2018.12.053

• Oyeyinka, S. A., Umaru, E., Olatunde, S. J., & Joseph, J. K. (2019). Effect of short microwave heating time in the physicochemical and functional properties of Bambara groundnut starch. Food Bioscience, 28, 36-41. https://doi.org/10.1016/j.fbio.2019.01.005

• Singh, A. V., & Nath, L. K. (2012). Synthesis and evaluation of physicochemical properties of cross-linked sago starch. International Journal of Biological Macromolecules, 50, 14-18. https://doi.org/10.1016/j.ijbiomac.2011.09.003

• Sondari, D. (2018). Modification of sago starch for edible coating. IOP Conference Series: Materials Science and Engineering, 543, Article 012013. https://doi.org/10.1088/1757-899X/543/1/012013

• Wang, M., Chen, X., Zhou, L., Li, Y., Yang, J., Ji, N., Xiong, L., & Sun, Q. (2022). Prebiotic effects of resistant starch nanoparticles on growth and proliferation of the probiotic Lactiplantibacillus plantarum subsp. plantarum. LWT - Food Science and Technology, 154, Article 112572. https://doi.org/10.1016/j.lwt.2021.112572

• Wang, M., Sun, M., Zhang, Y., Chen, Y., Wu, Y., & Ouyang, J. (2019). Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity. Food Chemistry, 298, Article 125015. https://doi.org/10.1016/j.foodchem.2019.125015

• Yang, Q., Qi, L., Luo, Z., Kong, X., Xiao, Z., Wang, P., & Peng, X. (2017). Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch. Food Hydrocolloids, 69, 473-482. https://doi.org/10.1016/j.foodhyd.2017.03.011

• Ying, B. Z., Kamilah, H., Karim, A. A., & Utra, U. (2020). Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch. Journal of Food Processing and Preservation, 44(5), Article e14419. https://doi.org/10.1111/jfpp.14419

• Zailani, M. A., Kamilah, H., Husaini, A., & Sarbini, S. R. (2021). Physicochemical properties of microwave heated sago (Metroxylon sagu) starch. CyTA - Journal of Food, 19(1), 596-605. https://doi.org/10.1080/19476337.2021.1934550

• Zaman, S. A., & Sarbini, S. R. (2015). The potential of resistant starch as prebiotic. Critical Reviews in Biotechnology, 36(3), 578-584. https://doi.org/10.3109/07388551.2014.993590

• Zhu, F. (2019). Recent advances in modifications and applications of sago starch. Food Hydrocolloids, 96, 412-423. https://doi.org/10.1016/j.foodhyd.2019.05.035