Development of Products with Purified Caryota Palm (Caryota urens) Sago

Purified/bleached caryota palm (Caryota urens) sago was estimated for nutrient composition. The sago was incorporated at different levels in the preparation of biscuits (60%), noodles (60%) and gel (100%). The products were evaluated for different sensory attributes and estimated for in vitro starch digestibility (IVSD) and compared with control. The results of the study are as follows: Purified sago was colourless and astringent free. It contained (g%) moisture 15.4, protein 1.1, fat 0.2, ash 1.4, crude fiber 0.10, carbohydrate (by difference) 81.6, total starch 64.0 and pH 7.0. Sensory evaluation of the sago products showed significantly (p<0.01) higher scores for all sensory attributes as compared to control. IVSD of the sago noodles (62.9%) was significantly (p<0.05) higher followed by gel (32.2%), and biscuits (9.4%). Results of the present study confers trade value to caryota palm sago and the possibility of developing cost effective and quality products of commercial importance.