Cereals are indispensable products for everyone. Someone does not like some cereals, but eats others with pleasure, and someone loves everything without exception, but there is not a single person who does not eat cooked cereals at all. This is quite nutritious and healthy food. Each type of plant, from which raw materials for cereals are obtained, has its own characteristics and nutrients. One of the most useful is cereal from starch.
Real starch groats are called sago and are made from the trunk of a palm tree with the same name. Sago loves the tropical climate and it is not possible to cultivate it in our regions. The peculiarity of this palm is that inside the trunk consists of pure starch, grinding it through a sieve and get grains of future porridge. Transporting this substance is quite problematic, but dried cereal from palm starch sometimes gets to our market in special packaging that retains all its properties for a long time.
Back in Soviet times, starch groats were sold in our stores. And the raw material for its production was potato or corn starch. Of course, this is not a real sago, but also a very useful cereal. The composition of this product includes exclusively starch. No special components are required at all. Due to the ability to store raw materials for a long time, no preservatives are added to the cereal.
Corn starch groats (as well as potato) require a special approach to production. At the first stages of the development of this production, mistakes were made that led to large losses of the product and raw materials, so starch groats were quite expensive. Now it costs as much as ordinary cereals, because the technological sequence of its manufacture was revised and brought to almost perfection.
Palm starch groats look the same as fake sago: white balls of small diameter about 3 mm. When cooking, its volume increases by 2 or more times. The main application is cereals, fillings for baking, puddings, sometimes it is added to soups and pastries. The peculiarity of this cereal is that it gives thickness to any dish, and its delicate and mild taste is absolutely universal in culinary terms.
For the preparation of artificial sago, only high-quality starch is selected, which is slightly gelatinized with natural components. The first type of raw material that was used was entirely from potatoes. Over time, it became possible to use corn starch.
Modern domestic production consists of the following stages:
- dehydration (not complete, but to a certain level);
- screening. As a result of this, a mass called “snowflakes” is obtained;
- sunset. "Snowflakes" are rolled up into small balls;
- sorting. The grains of raw sago are selected;
- steaming. The cereal is steamed so that it keeps its shape well;
- sago drying;
- sorting sago is already dry to determine the variety;
- polishing or grinding finished sago;
- weighing and packing.
Sago refers to diet, but only for those who have gastrointestinal tract diseases. Great for baby food. At the same time, it is not at all recommended for people with excess body weight. The fact is that cereal from starch is quite high-calorie. But for those who need strength for training - this is great food.
Among the nutrients that make up this cereal, it is worth noting vitamins E, PP and choline. Also present, but in a smaller ratio, are B, H, A vitamins. Of the minerals, calcium, potassium, molybdenum, boron, phosphorus, zinc, iron, titanium, vanadium, iodine, magnesium, zirconium, copper, strontium, and t .P. Of course, heavy substances are contained in permissible and useful norms. So, cereal from starch not only quickly saturates, but also nourishes many useful substances.
We wish you tasty and wholesome food!