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A rheological model of native sago starch was developed by determining the shear stress at various temperatures, and at several shear rates, using an LVDVII+ Brookfield viscometer. The data were analyzed to obtain the consistency index (k) and the flow behaviour index (n) using an empirical power law model. Viscosity decreased with increasing temperature, and the activation energy (Eo) was estimated using the Arrhenius equation. For comparison, arenga sago, corn, and tapioca starches were also analyzed for measurement of pasting properties, was also used to obtain apparent viscosity a different rotational speed in rpm. An attempt was made to correlate the rheological behaviour data from these two viscometers. The result indicated that more fundamental rheological parameters usually measured with Brookfield viscometer could be estimated with high confidence by using the empirical RVA viscometer, within the conditions used in this study.

Rheological Behavior of Native Sago Starch in Comparison with Other Native Starches