Description
Multi‑step extraction of sago palm pith followed by thermal gelatinisation to produce a smooth, translucent starch gel.
Technical
The pith is mechanically pounded, washed, and sieved to isolate granules (~20–30 µm) rich in amylopectin (amylose:amylopectin≈1:3). A 2–3 h soak leaches soluble sugars and tannins, then heating the slurry to 70 °C for 10–15 min causes granule swelling, amylopectin leaching and gel formation; overheating induces retrogradation, yielding a gritty texture.
Science
Primary Reaction
Starch gelatinisation (granule swelling, amylopectin leaching, hydrogen‑bond disruption)
Sensory Profile
Aroma ()
neutralearthymildwoodyfreshsubtle
Origin & History
Civilization
Indigenous Melanesian peoples
Era