Investigation of hydrogel temperature and concentration on tapioca xerogel formation

Abstract

AbstractThis study was aimed to examine the assessment of temperature and concentration on tapioca hydrogel into xerogel formation during sessile drop drying. The processing conditions during gelatinization of tapioca flour had an impact on xerogel characteristics. Various concentrations (5, 7.5, and 10% [wt/vol]) of tapioca flour dispersion were heated at a temperature of 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, and 100°C for developing tapioca xerogel. Pasting parameters and least gelation concentration were investigated to confirm tapioca flour concentration. Contact angle, swelling power, solubility, surface tension, and transmittance were found to test the impact of tapioca hydrogel temperature. Rise in density, swelling power, solubility is due to the good starch‐water binding. The reduction in light transmittance specifies birefringence and crystallinity loss because of disruption of granular structure. Increase in surface tension and contact angle indicates higher gelation of starch. It was concluded that 5% (wt/vol) tapioca flour dispersion gelatinized at 65°C exhibited improved integrity with no deformation and cracks in the xerogel structure.Practical ApplicationsFlat packed ready‐to‐cook products with the addition of flavor/seasonings could be utilized as edible snack products like pasta, noodles, and chips. The designed tapioca xerogel can be impregnated with bioactive components in the development of functional foods and nutraceuticals. These two‐dimensional flour‐based xerogels have the capability of undergoing three‐dimensional customized shape change during frying/cooking. This emerging technique of food processing could sort out the increased usage of packaging materials, diminishes the transportation cost, and also enhances consumer acceptance.