International Journal of Agronomy / 2016 / Article / Tab 2

Review Article

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 productsSago 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

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