Physicochemical and sensory properties of pasta sauce thickened by different starches

Pasta is an important ready-to-cook (RTC) meal, usually served with sauce. Starch can act as a thickener in sauces by utilizing the principle of starch gelatinization. Pasta sauce based on tomato was prepared using different starches as a thickening agent, and its physicochemical and sensory properties were evaluated. This study used a completely randomized design with six types of starches as thickening agents, including potato starch, cassava starch, corn starch, sago starch, arrowroot starch, and canna starch. For the pasting properties, results showed a significant difference in all starches. Results showed that the different starches as a thickener significantly affected pasta sauce’s moisture content and viscosity but did not affect the pH, total soluble solids, and color properties. The addition of starches decreased the moisture content and increased the viscosity of the pasta sauce. The sensory evaluation results showed that the pasta sauce with the addition of sago starch was the most preferred by consumers.