GRANADOS C, CLEMENTE et al. FUNCIONALES PROPERTIES SAGO STARCH (Maranta arundinacea). []. , 12, 2, pp.90-96. ISSN 1692-3561.

Marantaarundinacea sago whose rhizome is used in parts of Colombian for the production of products intended for human consumption. Starch was extracted and determined the functional properties of starches presented high water capacity % CRA (162,8% for sago, compared to 226% of cassava), a high rate of absorption of lipids %I.A.L (51% for sago, compared to 82,25% of cassava starch).Gelatinization temperature is relatively low (65-75°C at 10 minutes compared to sago starch cassava with 70-75°C in 20 minutes), has a high percentage of amylopectin (77% for sago starch, compared with 83,3% for cassava starch) is a gel so that no retrograde and from a stable paste. As it is concluded that can be used as an alternative promising in the food industry.

: Foam; Solubility; Rhizome; Swelling; Amylopectin.

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