Enzymatic Methods to Produce Residue Free Sago for High Gel Foods and Process Thereof

Abstract

The main objective of the study discuss about the production of chemical free sago processed by using starch, protein and fiber hydrolyzing enzymes to produce residue free sago with improved softness and gelling properties. This study describes about the application of enzymes for the conversion of the Tapioca starch in to processed soft and transparent sago balls used in food preparations. The process involved treating 45% slurry of defibred sago at 27°C with 0.01% raw starch hydrolyzing Aminoglucosidase (Ag1 and Ag2), Neutral protease and Amylopectinase enzyme for viscosity reduction process from 1500 to 750 cps and reducing sugar discharge from 5 to 10mg/g for soft to produce the chemical free residue pregelatinized sago starch balls. The retro-gradation is arrested with the elevated temperature in processing the enzyme treated sago under steam under pressure at 70°C at 0.6 bar pressures for 60 minutes.