Modified Tapioca Starch Research Articles

Effects of different types of starches on heat penetration and physicochemical characteristics in alfredo sauce

Corn starch is frequently used as a thickening agent in food products because of its stability under thermal processing conditions. However, with fluctuating raw material costs due to weather conditions, disruptions in supply chains, and geopolitical challenges, there is an increasing need to explore alternative sources of starch. This study examines the effect of retort processing on the heat penetration and physicochemical aspects of modified corn, tapioca, and potato starches in Alfredo sauce. Modified corn starch, commonly used in commercial sauces, was compared with tapioca and potato starches to evaluate their effects on viscosity, color, and processing times required to achieve a F0 = 6 for Clostridium botulinum. Using the reference starch concentration of 1.90%, modified corn starch showed a significant increase in viscosity from 3,328 cP to 13,296 cP with a processing time of 31.33 min. Modified tapioca starch, at the same concentration, increased from 3440 cP to 8176 cP over 38.38 min, indicating superior thermal stability being the longest cooking time evaluated between all samples. For modified potato starch, using the reference concentration, viscosity increased from 1,200 cP to 4,656 cP, with a processing time of 31.93 min. Adjusting the starch concentration to 3% for modified tapioca starch and 2.38% for modified potato starch increased viscosity to 14,400 cP and 16,336 cP, respectively. These adjustments resulted in a darker Alfredo sauce, with the L value decreasing from 92.27 to 83.67 due to the longer cooking time. Heat penetration findings suggest that modified potato starch can replace modified corn starch safely using the reference concentration (1.90%) without altering the process holding time but requiring further adjustments to match commercial viscosity standards, while modified tapioca starch, although requiring higher concentrations and longer processing times, was tested for retention time at 3.00% and to be a feasible alternative. This study offers valuable insights to the food industry in selecting appropriate starches to maintain the quality and safety of thermally processed Alfredo sauce.

Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.

This study investigated the gelling properties, rheological behaviour, and microstructure of heat-induced, low-salt myofibrillar protein (MP) gels containing different levels (2%, 4%, 6%, and 8%, w/w) of cross-linked (CTS) or acetylated (ATS) tapioca starch. The results indicated that either CTS or ATS significantly enhanced the gel strength and water-holding capacity of low-salt MP gels (P < 0.05), an outcome verified by the rheological behaviour test results under different modes. Furthermore, iodine-staining images indicated that the MP-dominated continuous phase gradually transited to a starch-dominated phase with increasing CTS or ATS levels, and 4% was the critical point for this phase transition. In addition, hydrophobic interactions and disulphide bonds constituted the major intermolecular forces of low-salt MP gels, effectively promoting phase transition. In brief, modified tapioca starches possess considerable potential application value in low-salt meat products.

Optimization of Rice Flour, Corn Starch and Modified Tapioca Starch to Produce Gluten Free Cookies

This research aimed to optimize the ratio of low protein flour for baking gluten-free cookies. Rice flour (50-90%), corn starch (5-30%) and modified tapioca starch (5-20%) were studied using a mixture design. The physical properties and sensory evaluation by 50 consumers were investigated. The results showed that 3 factors significantly affected the textural and sensory properties of the gluten-free cookies (P ≤0.05). The regression and analysis results for textural and sensory properties also showed that increasing the rice flour content increased the hardness, and increasing the corn starch content affected the crispness and spread ratio of the gluten-free cookies. It can be concluded that the optimal ratio of gluten-free flour was 90% rice flour, 5% corn starch and 5% modified tapioca starch as a substitute for wheat flour in cookies when using physical quality as the criterion. Keywords: Rice flour, Corn starch, Modified tapioca starch, Gluten-free cookies

Investigating the effect of wall material and pressure homogenisation on encapsulation parameters and thermal stability in chia seed oil microcapsules

Aim To evaluate the effect of different wall material (WM) matrices followed by homogenisation to encapsulate chia seed oil (CSO) using freeze drying technology. Methods CSO was encapsulated using three ratios (100/0, 50/50, and 100/0) of two WM matrices: MTS/WPC (modified tapioca starch–whey protein concentrate) and MD/WPC (maltodextrin–whey protein concentrate). The evaluation included encapsulation efficiency (EE), oxidative stability, and α-linolenic acid (ALA) retention. Homogenised microcapsules (-H) were then assessed for storage and thermal stability, along with cumulative oil release. Results The MD-WPC-H 50/50 microcapsules had superior EE (97.32%), higher ALA retention (60.2%), storage stability (up to 30 days), higher thermal stability (up to 700 °C), and desirable oil release in simulated condition. Conclusion Selecting suitable WM and homogenisation is key for improving EE, storage, thermal stability, and targeted release. The CSO microcapsule can serve as a functional ingredient to improve the quality of diverse food products.

Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment

SummaryEffects of a saturated limewater soaking treatment on physicochemical properties of Khao Dawk Mali 105 rice flour (KDML105), rice flour, modified tapioca starch (MTS), and their mixtures were investigated. The limewater soaking treatment caused some birefringence losses of flour granules and a significant (P ≤ 0.05) increase in pH and flour solubility. All flours and flour/starch mixtures soaked in limewater exhibited lower onset and peak temperatures and reduced gelatinisation enthalpy by DSC in relation to peak viscosity, final viscosity, and setback, when compared to unsoaked flours. MTS had the highest peak viscosity and breakdown followed by KDML105 and rice flour, respectively, regardless of the limewater soaking treatment. The gel obtained from limewater‐soaked KDML105 had the lowest firmness and a low gel retrogradation. After limewater soaking, both mixtures (KDML105:rice flour:MTS, 1.4:0.6:1 and 1:1:1) containing different amounts of KDML105 and rice flours gave a soft and sticky gel. This study demonstrated that chemical modification by a limewater soaking treatment induced some changes in properties of rice flour, MTS, and their mixtures.

Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan

The effects and mechanism of incorporation of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS) on the gel properties and in vitro digestibility of kung-wan (a Chinese-style meatball) were evaluated. The results indicated that incorporation of either CTS or ATS significantly enhanced the gel properties of kung-wan in a dose-dependent manner (P < 0.05), as well as the rheological properties of meat batter. Moreover, hydrogen bonds and electrostatic interaction were the major intermolecular forces in kung-wan when incorporated with CTS or ATS. Meanwhile, CTS and ATS acted as fillers in the meat protein gel matrix, which was further verified by the microstructure of kung-wan. However, CTS produced a more uniform and dense meat protein gel network than ATS, which was mainly due to its limited swelling characteristics. In addition, the incorporation of CTS or ATS significantly increased the in vitro digestibility of protein in kung-wan with increasing level of addition (P < 0.05). However, no significant differences in protein digestibility were detected between the CTS and ATS groups at the same addition level (P > 0.05). Our results provided some critical points for the actual application of modified tapioca starch to promote the quality profiles of kung-wan.

Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition

The present work was aimed to develop encapsulated wasabi flavor beads for resistance high temperature condition. The beads prepared from waxy maize starches (HI-CAP 100), modified tapioca starches (Flavotec), alginate and chitosan at various concentrations to determine their properties. The beads size was found not significant differences in all treatments. Microcapsules of 10 % wasabi flavor derived from the mixture of HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) exhibited excellent encapsulation efficiency (96.42 %) and this formulation is also demonstrated the highest retention of AITC in wasabi flavor beads after thermal process. Therefore, the encapsulated wasabi flavor has broad application prospects in food industry and development value prospects. HIGHLIGHTS The wasabi flavor encapsulation in beads and their application under heat treatment was firstly reported The findings demonstrated that the encapsulated wasabi flavor generated with t HI-CAP 100 and Flavotec at mass ratio of 1:0 (w/w) and alginate and chitosan at mass ratio of 14:1 (w/w) had capability to protect degradation of allyl isothiocyanate (AITC) under the high temperature condition This new approach will be of great benefit to the application of encapsulated wasabi flavor as an additive in the food industry GRAPHICAL ABSTRACT

Pureed banana inflorescences and their potential uses in dysphagia diets

This study aimed to develop new vegetable purees derived from banana inflorescences as well as recipes suitable for individuals suffering from dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, and gelatin; GEL) on the quality of purees were investigated. Banana inflorescences turned out to be a good choice for the preparation of purees that complied with “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. The addition of XG and CMC to the purees improved their qualities. However, the effects of hydrocolloids depended on the types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The kale leaf, pumpkin, and Riceberry-flavored soups, made from banana inflorescence purees as a main ingredient, were successfully prepared. All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study could promote the use of banana inflorescence as a potential ingredient for purees suitable to be used as dysphagia diets.

Carbon nanotube (CNT) reinforced cementitious composites using carboxymethyl cellulose (CMC) treatment for enhanced dispersion, mechanical, and piezoresistive properties

Controlling CNT dispersion has been the key challenge for CNT nanocomposites. This study investigated the dispersion, mechanical and piezoresistive properties of CNT reinforced cementitious composites using carboxymethyl cellulose (CMC) treatment by comparing with three other existing mixing methods, including direct mixing, surface treatments using octenyl succinic anhydride (OSA) modified tapioca starch as a polymeric additive, and sodium dodecylbenzene sulfonate (NaDDBS) as a surfactant. The experimental results first indicated that the CMC treatment was categorized as a noncovalent functionalization and showed effectiveness in improving CNT dispersion, compressive strength, modulus of elasticity, Poisson ratio, and piezoresistive sensitivity of CNT reinforced cementitious composites.

Effects of hydrocolloids on the qualities of pureed banana inflorescences prepared for individuals with dysphagia

This research aimed to develop banana inflorescence purees and the recipes suitable for individuals with dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, gelatin; GEL) and freeze-thaw cycles (first and second cycle) on the qualities of purees were investigated. Banana inflorescences served as a good choice for preparation of purees that complied to “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. During the freeze-thaw cycles, the qualities of the purees degraded. The control sample (puree without hydrocolloid) failed the IDDSI tests when subjected to the second freeze-thaw cycle. Utilizing XG and CMC enhanced the quality and extended the shelf life. However, the effects of hydrocolloids were dependent on types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The recipes, including Massaman curry with chicken, Tom-yum soup, and galangal coconut soup with chicken, were successfully prepared from pureed banana inflorescences (with XG). All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study demonstrated the balance between safety and palatability of purees specially prepared as dysphagia diets.

Enhancing drilling mud performance through CMITS-modified formulations: rheological insights and performance optimization.

In the context of deep well drilling, the addition of functionalized additives into mud systems becomes imperative due to the adverse impact of elevated borehole temperatures and salts on conventional additives, causing them to compromise their intrinsic functionalities. Numerous biomaterials have undergone modifications and have been evaluated in drilling muds. However, the addition of dually modified tapioca starch in bentonite-free mud systems remains a notable gap within the existing literature. This study aims to examine the performance of dually modified carboxymethyl irradiated tapioca starch (CMITS) under high temperature and salt-containing conditions employing central composite design approach; the study evaluates the modified starch's impact on mud rheology, thermal stability, and salt resistance. The findings indicated that higher DS (0.66) and CMITS concentrations (8 ppb) improved plastic viscosity (PV), yield point (YP) and gel strength (GS), while increased salt and temperature decreased it, demonstrating the complex interplay of these factors on mud rheology. The developed empirical models suggested that DS 0.66 starch addition enhanced rheology, especially at elevated temperatures, demonstrating improved borehole cleaning potential, supported by quadratic model performance indicators in line with American Petroleum Institute (API) ranges. The optimized samples showed a non-Newtonian behavior, and Power-law model fitting yields promising results for improved cuttings transportation with starch additives.

Performance Study of Plant Phenol Modified Tapioca Starch in Drilling Fluid

As a natural and environmentally friendly product with wide sources, low cost, easy degradation and good environmental adaptability, starch has a wide range of applications in the petroleum industry, but improving its temperature resistance is an important research direction for the future. In this paper, by modifying cassava starch with plant phenols, different types and concentrations of plant phenols were preferably selected with plastic viscosity PV (mPa-s) and filtration loss FL (mL) as the main evaluation indexes, and the results showed that the plant phenol modified cassava starch has excellent temperature resistance and filtration loss reduction performance. In addition, the results of clay ball experiment and bentonite particle size distribution measurement experiment indicated that the hydration dispersion and hydration swelling inhibition performance of plant phenol-cassava starch clay were good. Plant phenol-cassava starch is expected to be widely used as a safe and environmentally friendly drilling fluid treatment agent with excellent performance.

Effects of innovative gelation and modified tapioca starches on the physicochemical properties of surimi gel during frozen storage

SummaryThis study presented a comparative evaluation of the effects of 5% tapioca starch, acetylated distarch phosphate and hydroxypropyl distarch phosphate (HPDSP) on the changes in surimi gel quality after the traditional gelation procedure (suwari‐cooking‐freezing) and a novel gelation procedure (suwari‐freezing‐cooking, SFC). Overall, subjected to the SFC procedure, lower hydrophobic interactions, lower total sulphydryl group content, higher disulphide bond content and a more orderly protein conformation was observed in the HPDSP‐surimi gel. These changes resulted in smaller drip loss, stabler breaking force and deformation, and less structural damage during frozen storage. Since the strongest hydrophilicity of HPDSP and the lowest gelatinisation temperature (63.15 °C), when it was reheated and then gelatinized, it interacted more closely with the protein. These findings indicated that subjected to the SFC procedure, the addition of 5% HPDSP effectively decreased the changes in the quality of the surimi gel.

Tapioca starch and skim milk support probiotic efficacy of Lactiplantibacillus plantarum post-fermentation medium against pathogens and cancer cells.

The production of functional foods containing prebiotic ingredients is an area of particular interest and a very promising market with the potential to dominate the food industry. This study aims to explore the potential of starch-based prebiotic tapioca and skim milk, as low-cost and easily accessible food sources and as natural and "clean label" food ingredients on the probiotic activities of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum). The results show that concomitant use of the modified tapioca starch and skim milk promotes the antibacterial and anti-cancer properties of L. plantarum post-fermentation media pointing out how the functionality of probiotic products can be regulated by growth supplements.

Instrumental textural properties and sensory acceptability of rehydrated Thai fermented fish dip as affected by addition of Xanthan Gum and modified Tapioca starch

ABSTRACT Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (HDPT), may resolve this problem. Two sets of instant TFFD samples (5 samples/set) were mixed with five concentrations of xanthan gum (0%, 0.05%, 0.1%, 0.15%, and 0.2%) and five concentrations of HDPT (0%, 0.1%, 0.2%, 0.3%, and 0.4%), respectively. The samples were analyzed for CIE color values (L*, a*, and b*), aw, yeast and mold count (YM), and total plate count (TPC). They were also rehydrated and evaluated for CIE color values, texture profile analysis (TPA) (firmness, consistency, cohesiveness, and viscosity), and sensory scores (homogeneity, color, odor, flavor, mouth-feel texture, and overall acceptability). It was found that the concentrations of both thickening agents did not influence the CIE color values, aw, YM, or TPC of TFFD powder. They also did not affect the CIE color values of rehydrated product. Xanthan gum at 0.1–0.4% improved TPA values (firmness and cohesiveness) and sensory scores (homogeneity, flavor, and overall acceptability) of rehydrated product. HDPT at 0.2% produced no adverse effect on flavor and improved the homogeneity of the product. However, it failed to improve TPA values.

Study on the Potential Use of Modified Tapioca Starch Sludge Waste for Volatile Fatty Acid Generation

Starch sludge (SS) is a bulky main waste from modified tapioca starch production, a high potential substrate for alternative volatile fatty acids (VFA) production. Because it has relatively high organic content in SS is easy and fast to convert into VFA. However, there are limitations when fed overloading rate to anaerobic digestion (AD) system affecting the VFA production yield and system performance. This research aims to study the effect of initial feeding concentrations of SS between 0.5 and 2.5 % total volatile solids (TVS) on the VFA production efficiency by applying a batch continuously stirred tank reactor (CSTR) for digestion. The maximum VFA yield was 115 mg VFA/g TVS at a feeding rate of 2.0 % TVS of SS after 4 days of digestion. The digestion system could run under proper system performance and stability by showing higher pH. Besides, acetic acid was the predominant VFA intermediate indicating great effective digestion. Finally, the main bacteria in the inoculum were Arenimonas up to 33 % because it preferred to grow on glucose. And inoculum obtained from the beverage plant’s wastewater treatment system. These were so useful to select the inoculum for organic starch digestion.

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch.

The aim of this study was to investigate the effects of dual modification on the functional, microstructural, and thermal properties of tapioca starch. Tapioca starch was first hydrolyzed by 0.14 M HCl for 0, 6, 12, 18, and 24 hr and then hydroxypropylated by adding 0%, 10%, 20%, and 30% (v/w) propylene oxide. The degree of hydroxypropylation, solubility, water absorption, rheological, thermal, and microstructure characterization of dually modified tapioca starch was determined. Hydroxypropylation did not cause any considerable changes in the starch granular size and shape of tapioca starch. Acid hydrolysis disrupts the starch granules, and the starches with smaller sizes were produced. The degree of molar substitution (DS) of dual modified starches ranged from 0.118 to 0.270. The dual modified starches significantly had higher solubility than native starch (p < .05). Hydrolysis of starches with acid decreases swelling power while hydroxypropylation increases the swelling power. The results also showed lower gelatinization (To, Tp, Tc, and ΔH) and pasting parameters (the peak and final viscosity, peak time, and pasting temperature) for the dual modified starches than other treatments. In summary, this study showed that dually modified tapioca starch has potential application in dip molding and coating.

Physicochemical characterization of resistant starch type V (RS5) from manggu cassava starch (Manihot esculenta)

Resistant starch has been well known to have beneficial health effects, mainly for digestive tracts. Starch isolated from cassava showed characteristics required to produce resistant starch type 5 (RS5). In this study, we modified tapioca starch through the gelatinization process with the addition of palm oil, coconut oil, stearic acid and lauric acid with 3 treatments, i.e. concentration (1) 10%, (2) 20% and (3) 30%. The result of study showed that modification of starch can decrease starch digestibility, increase levels of resistant starch and lower amylose levels. The analysis using X-Ray diffraction, strearic acid 30% had the peak at 7.5°, 22° and 24°. Peak 7.5° was a amylose-lipid complex as RS5. The profile of starch gelatinization using Rapid Visco Analyzer (RVA) showed that the addition of fatty acid can decrease the value of breakdown, setback, and peak viscosity. These results indicates modification of tapioca starch with fatty acid (stearic acid or lauric acid) can form amylose-lipid complex (RS5).

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein

The interaction effect of acetylated or octenyl succinic acid (OSA) starch and milk protein (skim milk powder: SMP; sodium caseinate: NaC; or whey protein concentrate: WPC) on the stability of oil‐in‐water emulsion with variable fat content was determined. The types of milk protein, starch and fat content in emulsions influenced the creaming index of emulsion. Creaming was found in emulsions containing SMP &gt; WPC &gt; NaC, respectively. The interaction of NaC‐OSA provided the highest emulsion stability. The type of modified starch with whey protein did not affect the creaming, but the fat content did. The results will benefit colloidal and emulsion industrial manufacturers.