Search results
Results from the WOW.Com Content Network
The name sago is also sometimes used for starch extracted from other sources, especially the sago cycad, Cycas revoluta. The sago cycad is also commonly known as the sago palm, although this is a misnomer as cycads are not palms. Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [6]
Depending on the variety and the growing conditions, it may take a sago tree five to over ten years to accumulate enough starch in its trunk to make the effort of extracting it worthwhile. [4] Papeda is made by cooking sago starch with water and stirring until it coagulates and becomes more translucent. It has a glue-like consistency and ...
The tree is of commercial importance as the main source of sago, a starch obtained from the trunk by washing the starch kernels out of the pulverized pith with water. A trunk cut just prior to flowering contains enough sago to feed a person for a year. [4] Sago is used in cooking for puddings, noodles, breads, and as a thickener.
Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [11] Cycad sago is used for many of the same purposes as palm sago. Sago is extracted from the sago cycad by cutting the pith from the stem, root and seeds of the cycads, grinding the pith to a coarse flour and then washing it carefully and ...
Starch production is an isolation of starch from plant sources. It takes place in starch plants. Starch industry is a part of food processing which is using starch as a starting material for production of starch derivatives, hydrolysates, dextrins. At first, the raw material for the preparation of the starch was wheat. Currently main starch ...
The starch and fibrous waste are separated by sieving. The starch is recovered by sedimentation or by centrifuging. Several modernized procesing plants producing 500-1000t/m of dry starch are found in Sarawak Malaysia. There are over 50 semi-modernized sago starch processing factories (50-400 t/m dry starch) in Riau, Indonesia.
Starch analysis or starch grain analysis is a technique that is useful in archaeological research in determining plant taxa on a microscopic level. It can also be used in day-to-day life by specialists within the pharmaceutical and food industries in order to determine taxa origins and food quality. [ 1 ]
Landang is a processed starch product extracted from the inner trunk of the buli or buri tree [1] , a type of palm native to the Philippines and other tropical countries. This tree only flowers once in its life and then dies. Landang is visually similar to shrunken, flattened sago. It is traditionally used in making binignit in the Visayas.