Author(s): Singhal, R. S.; Kennedy, J. F.; Gopalakrishnan, S. M.; Kaczmarek, A.; Knill, C. J.; Faridatul Akmar, P.

Correspondence address: Food Eng. & Tech. Dep., Inst. of Chem. Tech., Univ. of Mumbai, Matunga, Mumbai 400 019, India. Tel. +91 022 24145616. Fax +91 022 24145614. E-mail rekha@udct.org

Publication Year: 2008

Carbohydrate Polymers 72 (1) 1–20

Refs: many ref.

Language(s): English

ISSN: 0144-8617

This review discusses the production and applications of foods and food ingredients derived from sago palm (Metroxylon sagu). Aspects considered include: the life cycle and clonal propagation of the sago palm; sago production statistics; sago pith; sago starch (production; sago pearls; physicochemical properties; extrusion, production of ethanol, fermentable sugars, lactic acid, kojic acid and cyclodextrin); modification of sago starch for improved functionality (acetylation, hydroxypropylation, carboxymethylation, ethersuccinylation, graft polymerization, hydrogel films, linear long chain dextrins, pyrodextrins, amylose products, granular boiling-stable resistant starch, other hydroxylated starches); sago starch as a nutraceutical; sago starch as a food ingredient (puddings, jellies, rice cake, fish crackers, bread, fortified sago); artificial sago; sago sap; sago fronds; and applications of sago by-products.

Section: Sugars, syrups and starches

Keywords: ECONOMICS; INGREDIENTS; MODIFICATION; PRODUCTION; REVIEWS; SAGO; STARCH

Review

Accession number: 2008-04-Le0243

Date added: 2-Nov-2008

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