Tapioca starch, sago flour, and corn starch can be differentiated based on their:
1. Origin
Tapioca starch is made from cassava root, sago flour from sago palm, and corn starch from corn kernels.
2. Texture
Tapioca starch has a slightly gritty texture, while sago flour is coarser and more granulated. Corn starch has a fine, powdery texture
3. Flavor
Tapioca starch has a neutral flavor, while corn starch has a slightly sweet flavor. Sago flour has no significant taste.
4. Uses
Tapioca starch is used as a thickener in recipes, while corn starch is commonly used in baking and as a thickener in sauces and gravies. Sago flour is used in making puddings and other sweets.
5. Gluten-free
Tapioca and corn starch are both gluten-free, while sago flour is naturally gluten-free but may come in contact with gluten-containing products during processing.
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