It is well known that property differences in sago starch can arise due to such factors as sago variety, production area, cultivation environment, and purity level. With this in mind, the objective of this research was to compare a total of nine types of sago starch, including sago starches sold in Indonesia and sago starches imported to Japan from Indonesia. A focus was also put on gluten-free, which is receiving much attention nowadays, and the development of gluten-free pasta made with sago starches imported to Japan was attempted.
