An evaluation of the quality of sago starch produced in Sarawak, Malaysia
1991
Mohd Nasir Azudin | Kelvin, L.E.T. (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology)
Quality characteristics of sago starch depends on a number of inter-related factors such as raw material, mode and duration of transport, supply and quality of water, and method and efficiency of the extraction and purification processes. The quality of sago starch will determine the possible achievable market value, the possible end user and its suitability for use in downstream bio-technological industries. The quality of sago starch has always been tagged as poor by virtue of its standing as a traditional cottage industry. The 1976 SIRIM Standards on sago starch indicated a highly impure starch with only 65 percent starch content and as high as 0.3 percent crude fibre and 0.5 percent ash. A recent evaluation of the quality of sago starch produced by the modern factories in Sarawak indicated a great improvement on the purity of starch with greater than 85 percent starch content, less than 0.07 percent crude fibre and less than 0.2 percent ash. This paper presents a detailed assessment of the present achieved quality of sago starch by the producers in Sarawak
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Эту запись предоставил Universiti Putra Malaysia