Mechanisms underlying differential utilization of carbohydrates from diverse structures and sources in Nile tilapia (Oreochromis niloticus): Insights from glycolipid metabolism, protein deposition and liver health.

Black cincau (Mesona palustris) gel is made traditionally by boiling a mixture containing the alkaline extract of the herb and starch followed by cooling to room temperature. In this study, herb extraction time and boiling time of the mixed stuff were optimized based on the smallest degree of syneresis of the gel following cold storage. The alkaline solutions use were solution of qi (traditional alkali) ash and of NaOH at pH 11 and the starches were of tapioca, aren (Arenga pinata) and sago. Effects, of type of alkaline solutions and different starches on the characteristics of gel were also studied. The optimum extraction time using qi ash 4% was 70 min. When the extraction using NaOH at pH 11 was effected, it needed 60 min to get the extract which resulted the most stable gel. The optimum boiling time of the qi extract mixed with tapioca, aren, and sago starches were 60, 40, and 50 min, respectively. Boiling the NaOH extract mixed with tapioca, aren, and sago starches needed 70, 40, and 50 min, respectively, to get the best result. Extraction using qi 4% gave higher total solid of the extract and higher pH of the gel. The highest breaking strength of the gel was produced when the fornulae comprising qi solution and aren was adopted. The gels made from qi extract boiled along with aren and sago starches gave more acceptable gels than that along with tapioca starch. Extraction using the NaOH solution improved the acceptability of the gel made with tapioca starch.

The experiment was designed to investigate the effects of different starch types on the growth performance and liver health status of largemouth bass in a high-temperature environment (33-35 °C). In this study, we designed five diets using corn starch (CS), tapioca starch (TS), sweet potato starch (SPS), potato starch (PS), and wheat starch (WS) as the starch sources (10%). We selected 225 healthy and uniformly sized largemouth bass (199.6 ± 0.43 g) and conducted the feeding experiment for 45 days. The results showed that the WS group had the highest WGR, SGR, and SR and the lowest FCR. Among the five groups, the WS group had the highest CAT activity, SOD activity, and GSH content, while the SPS group had the highest MDA content. Furthermore, oil red O staining of liver samples showed that the TS group had the largest positive region, indicating high lipid accumulation. Lastly, the gene expression results revealed that compared with the WS group, the CS, TS, and SPS groups showed suppressed expression of nrf2, keap1, cat, sod, gpx, il-8, and il-10. Therefore, our results demonstrated the effect of different starch sources on largemouth bass growth performance and hepatic health in a high-temperature environment.

The study was conducted to evaluate the effects of different starch sources on Bacillus spp. in intestinal tract and expression of intestinal development related genes of weanling piglets. Twenty-eight PIC male piglets were divided into four homogeneous groups according to initial body weight (similar birth and parity, weaned at 21 ± 1.5 days). Diets for the four treatments consisted of corn starch, wheat starch, tapioca starch and pea starch with the determined ratio for amylose to amylopectin of 0.21, 0.24, 0.12 and 0.52 respectively. Real-time quantitative polymerase chain reaction was applied to: (1) detect genomic DNA of Bacillus and to quantify the number of Bacillus in the intestinal tract chyme of piglets with the primers and probe which designed based on the 16S rRNA sequences of maximum species of Bacillus on GenBank; (2) measure the mRNA level of glucagon-like peptide 2 (GLP-2), insulin-like growth factors 1 (IGF-1) and epidermal growth factor (EGF) in duodenum, jejunum and ileum. Results showed that the number of Baciilus and the percentage based on all bacteria in the whole intestinal content of piglets fed pea starch was highest in all groups (P < 0.05). There was no significant differance on copy numbers for all bacteria and Bacillus in the whole intestinal tract of piglets between the corn starch group and wheat starch group (P > 0.05). In addition, the expression level of GLP-2, IGF-1 mRNA in jejunum and ileum of pea starch treatment (the high amylose/amylopectin ratio) were increased while the tapioca starch decreased their mRNA level significantly compared to other three treatments (P < 0.05). There was no significant difference for the mRNA level of EGF in each group. The present study revealed that high amylose/amylopectin ratio of starches significantly enhanced the numbers of Bacillus in all segments of intestine and the mRNA level of intestinal development related genes.

Evaluation of the three different sources of dietary starch in an extruded feed for juvenile olive flounder, Paralichthys olivaceus

The purpose of this research was to determine the effectiveness of using maizena, tapioca and rice flour as carbon sources in the biofloc system for specific growth rate, survival rate, and feed conversion ratio of nile tilapia. This research used a Completely Randomized Design (CRD), which consisted of three treatments with three replications. Treatment A use maizena flour as carbon source much 2 grams / L of water, treatment B use white rice flour as carbon source much 2 grams / L of water, and treatment C use tapioca flour as carbon source much 2 grams / L of water. Starter bacteria use EM4 much 2 ml / L of water. Maintenance of nile tilapia is carried out for 28 days. The research variables are specific growth rate, survival rate, feed conversion ratio and water quality parameters. The results showed that the use of maizena, tapioca and rice flour as carbon sources in biofloc was not significantly different (P&gt; 0.05) on specific growth rates, survival rate, and feed conversion ratio of nile tilapia (Oreochromis niloticus). The specific growth rates achieved in treatments A, B and C are 2.36; 2.27; and 2.90% / day. The survival rate value reaches 76; 74; and 85%. Value of feed conversion ratio are 1.3; 1.8; and 1.1. The results of measuring water quality in general are in a good range. This research shows that carbon sources using tapioca flour are better than carbon sources using maizena flour and rice flour.

Preparation of clear noodles with mixtures of tapioca and high-amylose starches

Carbon stable isotopes were used as trophic markers to investigate the utilization of dietary terrestrial-source carbohydrates by sea cucumber Apostichopus japonicus. Sea cucumbers were fed by five different types of diets with the ingredients containing Sargassum muticum either without starch or with one of the four starches including corn starch, sweet potato starch, tapioca starch and potato starch. After the 70-day feeding trial, the carbon isotopic compositions of A. japonicus appeared to reflect those of corresponding dietary components. The average contribution of corn starch (22.0%) to the growth of A. japonicus was slightly higher than the expected contribution (20%). While the proportional contributions of sweet potato, tapioca and potato starches (6.0%, 7.0% and 4.0%, respectively) were all considerably lower relative to the expected contributions. These results indicated that A. japonicus could utilize corn starch more efficiently than sweet potato, tapioca or potato starch. Moreover, A. japonicus fed diet containing corn starch showed the highest specific growth rates which were significantly higher than those fed diets containing potato or tapioca starch. The results of the present study suggested that the corn starch could be used as dietary carbohydrate source in the artificial feeds for A. japonicus farming.

Starch based films have drawn considerable attention on food packaging owing to their attractive combination of price, environmental friendliness, and abundance. Nevertheless, the use of starch based films in industrial application were restricted by its poor mechanical properties and naturally intractable behavior. The aims of this work were to develop starch green composite films prepared with sustainable materials in agreement with ecology and economic requirements including environmental satisfactory disposal and to investigate the effects of nanocellulose and citric acid on tensile properties, and thermal properties of tapioca starch green composite films. Through the advance of nanotecnology, nanocellulose recovered from oil palm empty fruit bunches (EFB) by chemical approaches acted as reinforcing material incorporated into tapioca starch green composites. Citric acid was a cross-linking agent added to crosslink the tapioca starch molecules in the films. A series of tapioca starch green composite films with varying amount of nanocellulose (0.5, 1, 2, 3, 4, and 5 phr) as per dry weight of tapioca starch were produced by casting method. Plasticizer such as glycerol was added to improve the processing of tapioca starch green composite films by softening the polymer matrix. Confirmation of nanocellulose characteristics were carried out by using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and transmission electron microscopy (TEM). Whereas the effects of nanocellulose and citric acid on tapioca starch green composite films were performed by Instron Universal tensile testing machine and thermogravimetric analyzer (TGA). FTIR analysis on nanocellulose verified that the chemical treatments and acid hydrolysis removed non-cellulosic constituents including hemicelluloses and lignin from empty fruit bunches. XRD diffractograms revealed that the crystallinity of nanocellulose increased from 43.1 % of raw EFB to 65.8 %. TEM images confirmed the diameter of nanocellulose was in nano-sized with needle like structure. The tensile strength and modulus of elasticity of tapioca starch green composite films were enhanced significantly as the amount of nanocellulose increased from 0.5 to 3 phr and decreased for further addition of nanocellulose. While the value of break elongation sharply increased from 9.08 % for neat tapioca starch (TS) films to 109.36 % for crosslinked TS films. Therefore, these results reasonably remarked that nanocellulose from empty fruit bunches and citric acid could improve the tensile of tapioca starch green composite films. However, crosslinked TS/NC films using citric acid slightly lower the thermal stability.

Characterization of different starch types for their application in ceramic processing

Background/Objectives: Pre-treatments Palm Oil Mill Effluent (POME) by coagulation process and adsorption have been done to enhance light penetration during culturing microalgae process for POME anaerobic treatment. Methods/Statistical Analysis: Coagulation process was done by using rice starch and tapioca starch and the adsorption process was done using activated carbon from Palm Kernel Shell (PKS). In this pre-treatments study, several parameter for pretreatments study (dosages, pH, stirring speed, particles sizes) were done in order to optimize the suitable method for POME treatment using microalgae. In microalgae treatment, optimum pre-treatment condition of POME was used for culturing Scenedesmus dimorphus , Chlorella vulgaris and Dunaliella salina . Findings: Pre-treatment by coagulation process using rice starch and tapioca starch as a coagulant showed optimum levels for dosages, the pH of anaerobic POME, settling time and slow stirring speed is 2.5g/L, pH 3, 60 min and 10 rpm and 2.5 g/L, pH 3, 80 min and 10rpm, respectively. While, pre-treatment by adsorption process using activated carbon Palm Kernel Shell (PKS) shows optimum levels for dosages, the pH of anaerobic POME, reaction time and the size of the activated palm kernel shell is 25g, pH 5, 120 hours and 0.5mm, respectively. Adsorption process was fixed at the optimum reduction in turbidity, COD and suspended solids at 83.33, 83.91 and 92.30%, respectively, which are higher than the coagulation process using tapioca and rice starch. In microalgae treatment, Scenedesmus dimorphus and Chlorella vulgaris were suitable for culturing microalgae in synthetic and anaerobic POME as growth medium with rate growth of microalgae are 0.1721 and 0.1699/day, respectively.

ABSTRACTIn order to use commercial starch for flavor encapsulation, three starches (mungbean, rice, and tapioca) were selected to determine their ability to form inclusion complex with menthone. Mungbean starch had the highest amylose content, followed by rice starch and tapioca starch, respectively. After complexation, appearance and microstructure changes were observed for all starches. Mungbean and tapioca complexes with well-organized V7 crystalline pattern gave similar menthone entrapment (around 4%) which was higher than that of the rice sample (<1%). Molecular size distribution of the complexes revealed the role of amylose fractions for both mungbean and tapioca complexes. According to differential scanning calorimetric analysis, menthone complexes formation was confirmed by a thermoreversible event. Regarding the high yield of starch precipitate and menthone entrapment, mungbean starch is considered a more suitable material for menthone encapsulation rather than tapioca and rice starches.

Maize, potato, rice and tapioca (cassava) starch were evaluated with respect to their properties on direct compression. Rice starch showed much better compactibility as compared to maize, potato and tapioca starch. Moreover, its binding capacity proved to be almost insensitive to mixing with magnesium stearate. This in contrast to the dramatic decrease in crushing strength of potato starch tablets containing the lubricant. The compactibility of the starches was found to be strongly affected by the equilibrium moisture content of the starches, which is dependent on the relative humidity of the atmosphere under which the powders were stored. All starches showed adequate capacity for water uptake to act as a disintegrant. Rice starch exhibited worst flowability, caused by its fine particle size as compared to the other starches. Granulation of rice starch changed it into a potential filler-binder in tablets prepared by direct compression.

The quality characteristics of cream soup containing 5% w/w rice starch replaced with varying levels (10-30% of rice starch) of guar gum as thickening agents were investigated to develop a new cream soup formulation. Rapid visco-analysis (RVA) showed that the replacement of guar gum with rice starch significantly lowered the pasting temperature and increased the peak, trough, breakdown and final viscosities. Guar gum also lowered pasting temperatures in cream soup formulation and resulted in increased pasting viscosities. Rice starch with guar gum slightly increased the moisture content of the cream soup. As the guar gum substitution increased, the lightness (L value) slightly decreased, while the yellowness (b value) increased. Apparent viscosity measured in the cooked cream soup containing rice starch was somewhat lower than those containing potato, sweet potato, tapioca, and wheat starches, while increasing gradually with increased guar gum replacement levels. Sensory evaluations showed that the overall acceptability score of cream soup containing rice starch was 6.7 on a nine-point hedonic scale and comparable to soups containing potato, sweet potato, wheat, and tapioca starches with scores ranging from 6.2 to 6.9. The rice starch cream soup was reported to have a soft and clean taste. Guar gum replacement up to 15% appeared to improve the sensory characteristics of rice starch cream soup including appearance, flavor, mouthfeel, and overall acceptability.

ABSTRACTVolatile compounds in commercial wheat, corn, potato, waxy corn, and tapioca starches and in laboratory‐prepared wheat, corn, and potato starches were collected, separated, and identified by a purge and trap concentrator (P&amp;T) interfaced to a gas chromatograph (GC) equipped with a Fourier transform infrared detector (FTIRD) and a mass selective detector (MSD). Hexanal was the most abundant compound in the corn and potato starches and in the laboratory‐prepared wheat starch as determined by total ion chromatogram (TIC) peak areas. Hexanal was the third most abundant compound in commercial wheat starch after 2‐ethyl‐1‐hexanol and benzaldehyde. Among the volatile organics, the level of aldehydes was the highest, followed by alcohols, ketones, benzenes, esters, and terpenes. Specific compounds identified, the majority of which appear to be degradation products of lipid peroxidation, include hexanal, heptanal, octanal, nonanal, decanal, benzaldehyde, 2‐propanone, 2‐propanol, 1‐butanol, 2‐ethyl‐1‐hexanol, methylbenzene, and tetradecane. Waxy corn starch, which released a substantially higher level of total volatiles than all other starches, contained large amounts of pentyl, 2‐methyl‐1‐butyl, benzyl, and isobornyl acetates; and citronella and 1,8‐cineole. Tapioca starch contained few volatiles but did contain an increased level of 2‐propanol. No alcohols occurred in the commercial corn starch. Terpene compounds were detected only in commercial potato, waxy corn, and tapioca starches. Many volatiles detected in wheat and corn starches also were detected in the kernels of their commercial samples.

A satisfactory chemically leavened gluten‐free sorghum bread method was developed by using a blend of 90% commercially milled sorghum flour and 10% rice, tapioca, or potato starch as the “flour.” The most effective starch/hydrocolloid combinations in the formula were potato starch with 4% xanthan, tapioca starch with 3% hydroxypropyl methylcellulose, and rice starch with 3% xanthan. Overall, there was not a significant difference in the quality of loaves made with each starch/hydrocolloid combination. Rapid visco analysis showed that batter viscosity did not have a significant impact on loaf volume index but did affect crumb grain properties. Batters with lower viscosity produced loaves with better crumb grain.