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MOD1F1CA TION OF CASSA VA STARCH 225
process at a lower temperaturę (50-80°C) on the hot floor. The pearls arc then graded and packed. When cooked, the pearl has a very uniąue characteristic as the pearl’s surface is soft and transparent but inside is hard and opaąue. Nowadays, the amount of starch used in the sago industry is about 60,000 tons per year, accounting for 6% of total domestic cassava starch consumption.
Fig. 5. Sago pearl proccss (a) wetting cassava starch (b) shaping the pearl (c) dry-heat process (d) cool-ing the pearl (e) sizing the pearls and (f) drying on the hot floor.
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