KUCHING: Two products — granulated gula apong (nipah palm sugar) and low glycaemic index (GI) snack bar from sago starch — were unveiled by Craun Research Sdn Bhd (Craun), said to be healthier than the sugar used in beverages.
Corporate Services Division head Zahri Perhi explained that traditionally, gula apong is used to make snacks and its usage is limited as its viscous state makes handling difficult, messy and prone to wastage.
Gula apong also has a shorter shelf life due to bacterial growth contributed by the high moisture content.
“To address the issue, we took six months to come up with an innovative solution to convert the highly viscous, wet and sticky form into a dry granulated form to make it easier to handle, improve shelf life and preserve the beneficial and functional properties of the sugar,” he said during the Non-Timber Forest Products Carnival Sarawak 2019 at Kuching Waterfront here yesterday.
“A study conducted by Craun has found that the sap from nipah palm that is used to produce gula apong contains natural bioactive constituents such as polyphenols which are potentially carrying health benefits to the host. With such innovative solution, it can open up the possibilities of the usage of gula apong and also generate income for local entrepreneurs.”
On the other product, Craun came up with an innovative formulation of low-GI sago-based snack bars beneficial for glucose regulation after realising the strong need to diversify the downstream usage of sago locally to improve its current value-chain.
He added that the finding was clinically proven from a recent GI trial carried out after Hari Raya Aidilfitri in July jointly with the Clinical Research Centre (CRC), Sarawak General Hospital and Borneo Kinetics Sdn Bhd with a low glycaemic index of 25 percent.
“The results showed blood sugar levels of the subjects were maintained within normal range following consumption of the sago-based snack bars, and the GIs are classified as low. Moreover, this snack bar also showed significantly lower GI values compared to the control snack bars which were made from low GI corn starches,” Zahri said.
The encouraging results would warrant further evaluation on the beneficial effect of the sago snack bars or sago starch in general as the functional ingredient of glucose regulation in individuals with diabetes.
He said Craun would produce more products like these as it provides opportunities for the sago plantation and entrepreneurs to expand and add value.
He added that Craun is optimistic that this new application for sago starch will be able to expand the current value-chain of sago while encouraging more production of health-based products utilising local resources.
