Abstract
Bubble tea is a trending food product around the globe and capture a high demand in the high-end market in Asian region as well. This product contains a chewy bubble in enhancing the palatability and the acceptability of the final bubble tea product, which is made with cassava starch. Cassava is an important high caloric tropical food crop, yet has a limited utilization due to its perishability and high cyanide content. Industrial processing of cassava into several food products is one of the most preferred solution for this and thus, tapioca pearl production is also one of the major food application of cassava starch. So the main objective of this study to develop a standardized and much preferred method of tapioca pearl production, and develop a tapioca pearl to be incorporated in bubble tea with higher sensory acceptance, and lower cost. A standard procedure was developed after several trials, and considering the economic benefit, cassava flour incorporated pearls were also tried. The made pearls were subjected to sensory evaluation, proximate composition and cyanide content analysis, as well as texture profile analysis, and finally, the microbiological stability of the product was also checked under refrigerated storage conditions. According to the obtained results, the final product was sensory accepted (p<0.05) over the commercially available product and had a laboratory proven shelf life of 30 days under refrigerated storage conditions.
Highlights
Bubble tea, is called the Boba (Bubble in Chinese) tea is a Milk tea beverage, which incorporates tapioca pearls in it. [1] The original, earliest version of bubble tea was made with, hot black tea, large pearl tapioca, condensed milk, and honey
Tapioca pearls are pearls formed in spherical shape and are a mixture of gelatinized and un-gelatinized starch produced by heatmoisture treatment.[9] even though there is no standardized procedure in making tapioca pearls, the current methods in practice has some common steps, which can be generalize as, moistening the starch up to 50% moisture and given a mechanical shaking to form sphere shapes
The selected cassava cultivar; Kirikawadi, which is native to Sri lanka, has a much low shelf life even when compared to other two varieties recommended in Sri Lanka due to its morphological structure, of neck less root formation
Summary
Bubble tea, is called the Boba (Bubble in Chinese) tea is a Milk tea beverage, which incorporates tapioca pearls in it. [1] The original, earliest version of bubble tea was made with, hot black tea, large pearl tapioca, condensed milk, and honey. The settled starch in the starch extraction which is about 50% moistened and dried on a hot floor at 50-800C This starch has remarkably different pasting properties to that of native starch.[8] Tapioca pearls are pearls formed in spherical shape and are a mixture of gelatinized and un-gelatinized starch produced by heatmoisture treatment.[9] even though there is no standardized procedure in making tapioca pearls, the current methods in practice has some common steps, which can be generalize as, moistening the starch up to 50% moisture and given a mechanical shaking to form sphere shapes.
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