Commercialization of Sago through Estate Plantation Scheme in Sarawak: The Way Forward

Table 2

Utilization of sago starch	Advantages
Food products	(i) Encapsulation of flavour or aroma; (ii) Yellow noodles with reduced gluten content and prolonged shelf life; (iii) Better gelling characteristics, more clarity, and better aroma in sauces and jams; (iv) Improved texture in fritters; (v) Prolonged crispiness when served; (vi) Modified sago starch for thickening agents in soups, sauces and fruit fillings, emulsifiers in instant batter mixes and beverages, and stabilizers in freeze-thaw products such as frozen and canned foods
Nonfood products	Sago starch can be modified for the following: (i) Coating agent in biodegradable film; (ii) Thickener in adhesive preparation and printing; (iii) Sizing agents in papermaking; (iv) Dusting powder in cosmetic and hypoallergenic powder