Croup of sago - artificial product, which is produced from various types of starch

Most of us like to eat delicious. But no matter how delicious the dishes were, sooner or later they get bored, you want something new. And in terms of usefulness - food should be varied. The sago groats are one of the few products that a unit knows about. It has an artificial origin and is prepared from various starches.

Natural sago groats are from Southeast Asia, Malaysia and India. Here grows the same palm tree, from which this product is prepared. The sago palm fructifies once in a lifetime, by this time the maximum quantity of nutrients and starches accumulates in its trunk. Before flowering, the local people cut it down, the core is processed, crushed and dried. After that, the sago groats are ready. From it prepare the first and second dishes, puddings, use as a filling or as an independent dish. This "multifunctionality" is due to the fact that the sago groats do not have a pronounced taste and smell, but it perfectly absorbs the taste and smell of other dishes.

This product is also extracted from some other species of palm trees, but all these plants do not grow in our climatic conditions. If you import ready-made cereals, it will be quite expensive, so in our country it is made from high-quality potato or corn starch. The technology is quite complex, because the cost of the product is also quite high.

The exact chemical composition of this cereal is difficult to specify: it all depends on the technology of production and the starting material. But exactly, the sago contains a lot of calories (100 grams of the product contains 300-350 kcal), the bulk of which is carbohydrates (up to 85% of them).

The features of the production process caused the almost complete absence of complex proteins in the sago. This made it possible to use it in dietary nutrition with protein intolerance (celiac disease or phenylketonuria). Dishes, Prepared from this cereal, are absorbed quickly and have a high caloric value. Because often recommended after a severe illness, to restore weight and strength, as well as for children and adolescent nutrition.

Natural sago groats are prepared simply, but with a product from potato or cornstarch it is worthwhile to be cautious. If the cooking rules are not respected, problems may arise: the porridge can stick to one lump, or dissolve into a jelly-like mass.

Quality groats have the form of milky white balls without foreign inclusions or lumps. Some producers add burnt sugar, then the croup is yellowish brown. Pay attention to the smell of sago - groats should not have a moldy and not musty odor. To taste - foreign tastes, bitterness or acid are unacceptable. The product is often damaged by pest wreckers. In this case, the saga of the saga warms up, dries, pests are separated. Store after opening the package, this product is better in a sealed container (glass jar with a tight lid) to avoid absorption of foreign smells.