Addition Of Tapioca Starch Research Articles

Scientific and practical justification of the use of non-traditional raw materials in the technology of pancakes for dietary nutrition

Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substantiation of the technologies of food products with multifunctional properties, which will ensure complete nutrition of the most vulnerable categories of society – with intolerance to gluten, milk proteins, and egg white, lactase deficiency, insulin resistance, and prediabetic conditions, etc. The selection of non-traditional raw materials was carried out, and the pancake recipe based on non-traditional raw materials was scientifically substantiated. The modification was done by replacing the composition of the recipe with wheat flour of the highest grade with gluten-free types, such as flour of green banana and teff. It is possible to replace high-grade flour in the recipe of pancakes with a mixture of gluten-free types of flour – green banana and teff in the ratio of 70:30. The expediency of adding tapioca starch to the composition of gluten-free pancakes in the amount of 20 % of the flour mass, which will ensure the formation of the structure of the finished products – the porosity index of products with the addition of tapioca starch was on average 52 %, which was 4 % higher than the similar indicator of the control sample based on wheat flour of the highest grade. It was established that replacing chicken eggs with chickpea aquafaba and cow's milk with coconut drink has no significant effect on pancake dough's structural and mechanical properties. A recipe has been developed, and technological parameters for the production of pancakes based on non-traditional raw materials for dietary nutrition have been established. It was established that the index of elasticity of the new type of pancake slightly differed from the control sample based on wheat flour of the highest grade. The height of the product after baking was somewhat (on average by 1.0 %) lower than the control sample, which is explained by the poorer structure-forming properties of gluten-free raw ingredients. The organoleptic indicators of a new type of pancakes were evaluated, proving the proposed solutions' expediency and effectiveness.

Properties of Particleboard from Oil Palm Biomasses Bonded with Citric Acid and Tapioca Starch.

The study investigated the effects of the addition of starch on the properties of oil palm biomass particleboard bonded with citric acid. Three kinds of oil palm biomasses were used in this study for the fabrication of particleboard, namely, oil palm frond (OPF), oil palm trunk (OPT), and empty fruit bunch (EFB) particles. Citric acid and tapioca starch at the mixing ratios of 100:0, 87.5:12.5, and 75:25 were prepared at a 60% solid content. A 30% resin content based on the oven-dried weight of the oil palm biomass particles was used. The sprayed particles were pre-dried at 80 °C for 12 h before being hot-pressed at 180 °C and 4 MPa pressure for 10 min. The physical and mechanical properties of the particleboard were evaluated. The mixtures of citric acid and tapioca starch were characterized by thermogravimetric analysis (TGA). Thermal stability of citric acid was reduced after the addition of tapioca starch. The addition of 12.5% tapioca starch improved the bending strength of the particleboard but increased the thickness swelling slightly. All UF-bonded particleboard exhibited significantly inferior performance than that of citric-acid-bonded particleboard. Citric-acid-bonded particleboard maintained its original shape after being subjected to a cyclic-aging treatment, while the UF-bonded particleboard disintegrated half way through the treatment. The performance of EFB particleboard was significantly inferior to its OPT and OPF counterparts.

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

This study focuses on the addition of tapioca starch as a stabilizer in the formulation of yogurt-like products made from coconut milk. Yogurt-like products supplemented with tapioca starch at 0.5, 1.0, 1.5 and 2.0% (w/w) or without tapioca starch were stored at 4 °C for 14 days, and analyzed for pH changes, lactic acid bacteria viability, syneresis, rheological properties, whiteness index and sensory properties using 9-point hedonic scale. The results showed that the addition of tapioca starch did not affect the number of lactic acid bacteria during storage. Syneresis decreased with increasing concentration of tapioca starch, while the storage modulus (G′ or solid-like property) increased when the concentration of tapioca starch increased. Whiteness index was not affected by supplementation of tapioca starch at the end of storage. The sensory evaluation indicated that addition of tapioca starch from 1.0% led to higher liking scores, especially texture attribute. The product made with 1.0% tapioca starch was selected based on sensory scores for proximate analysis. The product contained 71.31% moisture, 1.91% protein, 6.01% carbohydrate, 20.22% fat and 0.55% ash. This study suggested that yogurt-like product made from coconut milk can be obtained using tapioca starch as a stabilizer.

Development of a new formulation for enhancing the rheological and filtration characteristics of low-solids WBMs

Higher fluid loss volumes and suspension capability are the critical shortcomings of water-based muds. It can promote problems during drilling operations. The rheological and filtration properties of all drilling muds have been continually considered the essential characteristics for a successful drilling operation. Various irreversible problems are directly associated with drilling fluids rheological and filtration properties such as differential sticking, formation damage, borehole instability and uncontrollable formation fluids intrusion to the wellbore. Drilling fluid is closely associated with the complications or solutions of the mentioned problems. The control of such properties is of paramount importance, especially at high temperature conditions of the wellbore. This study aims to formulate a low-solid drilling fluid for better performance by replacing bentonite in conventional fluids with an equal amount of xanthan gum and tapioca starch. The effects of tapioca starch on rheological and filtration characteristics of water-based muds (WBMs) in static conditions have been investigated at different temperatures and pressures. Various mud blends were prepared containing tapioca starch (TS) and polyanionic cellulose (PAC) in the presence of xanthan gum (XG) at different replacement levels. The impact of tapioca starch on rheological and filtration characteristics were evaluated using rheometer, filterpress (LPLT and HPHT) and scanning electron microscope (SEM). The presence of tapioca starch significantly improved rheological and filtration characteristics of water-based muds (WBMs) and revealed that the low solid blends unveiled an obvious shear thinning behavior. Shear stress (σ) versus shear rate (s−1) data of optimized mud samples was best fitted to the Power Law model with R2 of 0.99. The flow behavior index was decreased from 0.47 to 0.21, while the consistency index was increased from 0.31 to 4.45 with the addition of tapioca starch. Rheological properties were improved with the starch concentration and were found within the American Petroleum Institute (API) recommended range. Filtrate volume for the samples containing tapioca starch in 14 ppb was found 4 ml at a temperature of 212 °F. Filtercake thickness was measured 0.27 mm with the maximum concentration of tapioca starch. SEM images confirmed the tapioca starch showed a slick and compact filtercakes at the temperature of 212 °F. This research helps to encourage the use of biodegradable and renewable additives in drilling fluids for the exploitation and production of hydrocarbons.

Chicken skin gelatin films with tapioca starch

Chicken skin gelatin-based films with tapioca starch used to induce crosslinking reactions improved the quality of food packaging films made from the two biopolymers. The composite films were prepared with differing starch concentrations (0–25%) using a casting technique. The physical and mechanical properties of each film were evaluated. The addition of tapioca starch increased the thickness and improved the water resistance of the films (p < 0.05). The addition of tapioca starch at >5% did not improve water barrier properties, but did increase water vapor permeability (p < 0.05). Ultraviolet light shielding increased, along with a decrease in the visible light transmission and transparency. The increase in Tm values of the composite films indicated that the thermal stability of the films was increased by the addition of tapioca starch. SEM micrographs showed that the composite films had a smoother surface and improved internal structure over pure gelatin films, while X-ray diffraction analysis showed increasing crystallinity of the films as a function of tapioca starch content. The films also showed higher tensile strength and elongation at break values, with no effects on Young's modulus (p ≥ 0.05) found after the addition of tapioca starch. Overall, chicken skin gelatin with 10% tapioca starch was found to be the optimal formulation, since it had the highest values for both tensile strength and elongation at break.

Evaluation of the effects of some additives and pH on surface tension of aqueous solutions using a drop-weight method

In the present study a simple drop-weight method was used as a technique to measure the surface tension of various aqueous solutions. A newly modified version of the Harkins–Brown correction factor was proposed in order to improve the accuracy of the drop-weight method. The applicability of this newly proposed correction factor was tested with various aqueous solutions, i.e., sucrose, NaCl as well as acetic acid solutions, and it was found that the deviation between the calculated and standard values of surface tension of these solutions was less than 2.5%. The technique was then used to study the effects of selected additives and pH on the surface tension of aqueous solutions. The results showed that addition of hydrocolloids decreased the surface tension of the solutions to various extents while addition of tapioca starch did not affect the surface tension of the suspension. It was also found that the type of acid used to adjust the pH affected the surface tension of aqueous solutions differently although the pH of the solutions was equal.

Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat

The effects of fat level (5% and 12%), tapioca starch and whey protein on the hydration/ binding properties, colour, textural and sensory characteristics of frankfurters were investigated. Decreasing the fat content increased cook loss and decreased emulsion stability and product lightness. Fat reduction increased smoke, spice and salt intensities and increased overall flavour intensity and juiciness. Texture profile analysis (TPA) indicated that fat reduction decreased gumminess and cohesiveness but the other parameters measured were unaffected. Addition of tapioca starch or whey protein reduced cook loss and increased emulsion stability. Whey protein did not effect the sensory characteristics but tapioca starch increased overall flavour intensity. Both ingredients increased hardness, adhesiveness, gumminess and chewiness as measured by TPA. Two-factor interactions between fat level and ingredient were observed for several parameters. The results indicate that both ingredients can partially offset some of the changes which occur in low-fat frankfurters when fat is replaced with added water and protein level is constant.