Native Tapioca Research Articles

Agglomeration of native tapioca starch using sodium alginate for use in tablets

The agglomeration approach was used to physically modify native tapioca starch (TS) for use in tablets. Sodium alginate (SA) was employed as an agglomerating agent, utilizing various viscosity grades and contents. An increase in the agglomerate size caused a decrease in Carr's index and repose angle, resulting in a good level of particle flowability. The agglomerate strength was enhanced by increasing the SA content and increasing the SA viscosity grade. Increasing the compression pressure directly correlated with an increase in the hardness of the agglomerate tablets. The hardness of the tablets was influenced by SA content and viscosity grade. The SA viscosity grade had an impact on drug release from tablets in an acidic medium. The agglomerates containing 2 % SA exhibited a satisfactory carrying capacity, and the tablets still achieved a desirable quality when using drug loading less than 30 % w/w. The tablets demonstrated a sustained-release pattern in both acidic and neutral media, and the release rate was influenced by drug loading. This study suggests that native TS agglomerates prepared using SA can be used as diluents for tablet preparation, and drug release can be modified by incorporating a high content of agglomerates into tablets.

Thermal, morphological, and structural characterization of starch-based bio-polymers for melt spinnability

Abstract The demand for sustainable textiles has increased research on bio-based biopolymers. Fiber spinning from starch biopolymer and its blends was widely attempted using electro-spinning; however, it is less attempted using melt spinning which is an industrially feasible method. In this study, native tapioca starch is converted into thermoplastic starch (TPS), blended with polylactic acid (PLA), and is attempted for melt spinnability in its neat and blended form TPS/PLA (70/30) with the intention of checking the possibility of melt spinning. The results from characterization of the prepared biopolymers show that thermal analysis of neat TPS does not reveal clear thermal transitions, glass transition (T g), and melting (T m), in the second heating curve, rather it influenced crystallization behavior of PLA as seen from differential scanning calorimetry result and degradation temperature (T d) was found to be in the range of 296–352°C from thermogravimetric analysis showing that addition of PLA improved thermal stability of TPS. Morphology analysis with AFM images revealed the presence of granular starch in neat TPS and phase separation in TPS/PLA blends with finer phase distribution in the presence of additives. Fourier transform infrared spectroscopy result shows the interaction between starch, glycerol, and PLA showing the effect of thermoplasticization of starch which brings rupture or weakening of the strong glycosidic bonds in between starch molecules and interaction between TPS and PLA as it can be seen from peak shift and peak intensity. The melt spinning trials show the possibility of melt spinning TPS-based biopolymers into fibers even with higher content of TPS as well as neat TPS giving an insight and motivation for more research engagement. The melt-spun fibers were found to have a diameter in the range of 160.0–117.0 μm. However, additional experiments and investigations are required to improve the mechanical and other properties of the fibers.

Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion

Native tapioca is strongly hydrophilic and hence not surface active in an emulsion. This research improved the functional properties of tapioca flour using physical modifications as heat-drying (HD) and combined heat-drying and ball milling (HD-Bmill) to act as a particle stabilizer in Pickering oil-in-water emulsions. The modified tapioca flour-stabilized emulsion was used to encapsulate eugenol (oil-soluble bioactive compound), and eugenol stabilities during storage and in vitro gastrointestinal digestion were investigated. Results showed that the HD and HD-Bmill treatments changed the morphology and physicochemical properties of the tapioca flour, especially by increasing the hydrophobicity and emulsifying ability, expressed as surface activity on the oil droplet surface. The HD and HD-Bmill-stabilized emulsion-loaded eugenol enhanced eugenol encapsulation efficiency (EE) compared to the control emulsion (without flour) and the emulsion containing native flour, resulting in higher antioxidant activity. The HD and HD-Bmill flours improved eugenol stability during storage at room temperature for 14 days compared to native flour. After the eugenol-loaded emulsions had passed through in vitro gastrointestinal digestion, the HD and HD-Bmill flours increased the release of free fatty acids, indicating an increase in lipid digestibility compared to native flour. The HD-Bmill flour also improved eugenol stability during digestion compared to native flour. HD-Bmill flour showed promise as an alternative non-chemical particle stabilizer for applications in functional emulsion foods that encapsulate oil-soluble bioactive compounds.

Preparation and characterization of chemically modified tapioca starch-ionic liquid antibacterial films

The plasticizing and antibacterial effects of ionic liquids (ILs) in the preparation of tapioca starch-IL films were studied for the first time. 1-Ethyl-3-methylimidazolium acetate ([Emim][OAc]) caused complete disruption of starch crystallites during thermal compression, while some crystallites remained after the plasticization of starch with choline acetate ([Ch][OAc]). Compared to native tapioca starch (NTS), the plasticization of acetylated tapioca starch (ATS) and cross-linked tapioca (CTS) was slightly promoted and inhibited, respectively. Starch-[Emim][OAc] films exhibited higher hydrophobicity and mechanical properties but lower antibacterial activity than starch-[Ch][OAc] films. CTS-[Ch][OAc] films presented higher mechanical strength and antibacterial activity than NTS-[Ch][OAc] and ATS-[Ch][OAc] films. From this study, we conclude that ILs can be used in the preparation of antibacterial starch films to play the roles of plasticization and antibacterial activity. The antibacterial activity of starch films depends on types of ILs and their interactions with starch during film preparation.

Effects of sodium chloroacetate concentration on the physicochemical properties of carboxymethyl tapioca

The role of reaction variables on the carboxymethylation of commercial tapioca was investigated using a statistically experimental design approach. The reaction was carried out in an isopropanol-water mixture at 25°C for 1 hr. The influence of the etherification reaction parameter on the degree of substitution (DS), moisture content, ash content, syneresis, swelling power, and solubility was determined to be the best concentration of sodium chloroacetate based on the effect on carboxymethyl tapiocas. Using FT-IR techniques allowed us to evaluate the changes in modified starch when compared to native starch. The results showed that the treatment of sodium chloroacetate concentration caused a shift in chemical properties where the values of DS (0.18-0.38), moisture content (6.65-12.96%), and ash content (0.82-1.54%) were higher than native tapioca. The syneresis of carboxymethyl tapioca (80.33-84.16%) was lower than that of native tapioca (87.91%). The new bands in Fourier transform infrared at 1597-1604 cm-1 and 1450 cm-1 indicated that the starch granules were substituted. The concentration of sodium chloroacetate caused an increase in the swelling power of carboxymethyl tapioca (0.19- 2.45 g/g) and an increase in solubility (58.91-74.44%). The best concentration of sodium chloroacetate was 20%, which produced carboxymethyl tapioca with a DS of 0.38; a moisture content of 6.65%; an ash content of 1.17%; a syneresis of 80.33%; a swelling power of 2.45 g/g; and a solubility of 74.44%. The correlation analysis showed that very close relationship (R2 > 0.8). Generally, carboxymethyl tapioca has changed its chemical and physical properties.

Characterization of Hydroxypropyl Tapioca Starch and its Pregelatinized Starch as Tablet Disintegrants

AbstractHydroxypropyl tapioca starches (HPTS) and pregelatinized hydroxypropyl tapioca starches (PG‐HPTS) with different molar substitutions are characterized as tablet disintegrants in comparison with native tapioca starch (NTS). Powder XRD and polarized light microscopy indicates that HPTS is A‐type crystalline starch similar to NTS, whereas PG‐HPTS is amorphous. Compared to HPTS, an increase in swelling capacity with higher degree of hydroxypropyl substitution is observed with PG‐HPTS. All tablets containing NTS, HPTS, and their pregelatinized starches at 5% and 10% show fast disintegration within 8 min. Interestingly, the tablets with disintegration times of less than 30 s are obtained when NTS and HPTS are used. The tablets containing PG‐HPTS with higher degree of hydroxypropyl substitution show longer disintegration time and more retarded drug dissolution when compared to those with non‐pregelatinized starches. This might be attributed to higher water sorption and subsequent swollen gel formation of PG‐HPTS. The effect of hydroxypropylation on tablet disintegration and dissolution is clearly observed with PG‐HPTS. The results revealed that the functionality of PG‐HPTS is dependent on the degree of hydroxypropyl substitution, but less dependence is observed with HPTS. In conclusion, HPTS and PG‐HPTS with different molar substitutions could be used as disintegrants in tablet formulation.

The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch

Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(−), IO3(−), I(−), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at −289 kcal/mol and −151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.

Low-pressure plasma modification of the rheological properties of tapioca starch

Starch is an important biopolymer widely used in the pharmaceutical, food and textile industries. In this study, low-pressure (0.5 atm) cold plasma was used as an novel technique to modify the rheological behaviours of native tapioca starch using four different feeding gases (air, carbon dioxide, argon, and helium). The induced changes in starch samples were studied by rapid visco analyser (RVA), Rheometer, Fourier transform mid-infrared (FTIR) spectroscopy and scanning electron microscope (SEM) images, respectively. The plasma significantly (P < 0.05) increased peak viscosity, trough viscosity and breakdown viscosity of the treated starch compared to the control. FTIR spectral absorption peaks of the different plasma treated samples were observed at 924, 994, 1149, 1335 and 3274 cm−1, which are related to C–O–C asymmetric stretching, C–OH bending, C–O–C asymmetric stretching, C–H bending and O–H stretching bonds, respectively. The differences in absorbance intensity at these frequencies revealed chemical changes in the corresponding functional groups. The results of FTIR spectral data support the theory that cross-linking reactions occur between starch molecules during plasma treatment, resulting in changes of pasting and rheological properties. However, there was no obvious fissures or cavities observed on the surface of starch granules observed using SEM imaging.

Synergetic Effects of Graphene Nanoplatelets/Tapioca Starch on Water-Based Drilling Muds: Enhancements in Rheological and Filtration Characteristics.

Several borehole problems are encountered during drilling a well due to improper mud design. These problems are directly associated with the rheological and filtration properties of the fluid used during drilling. Thus, it is important to investigate the mud rheological and filtration characteristics of water-based drilling muds (WBMs). Several materials have been examined but due to the higher temperature conditions of wells, such materials have degraded and lost their primary functions. In this research, an attempt was made to prepare a water-based mud by utilizing graphene nano platelets (GNP) in addition to the native tapioca starch at different ratios. The combined effect of starch and graphene nano platelets has been investigated in terms of mud’s rheological and filtration parameters, including its plastic viscosity (PV), yield point (YP), fluid loss volume (FLV) and filtercake thickness (FCT). The morphological changes in the filtercake have also been observed using Field Emission Scanning Electron Microscope (FESEM) micrographs. Plastic viscosity was increased from 18–35 cP, 22–31 cP and 21–28 cP for 68 °F, 250 °F and 300 °F, respectively. The yield point was also enhanced from 22–37 lb/100ft2, 26–41 lb/100ft2 and 24–31 lb/100ft2 at the studied range. The fluid loss was dramatically reduced from 14.5–6.5 mL, 17.3–7.5 mL and 36–9.5 mL at 68 °F, 250 °F and 300 °F respectively. Similarly, filtercake thickness was also reduced which was further illustrated by filtercake morphology.

Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films

Starch is the most abundant biomass and potential replacement of single-use packaging; however, the lack of water durability and wet strength restrict the applicability of starches. Hemiacetal/acetals cross-linked starch film have water stability, however, the film possess poor wet strength owing to lack of crystallinity. In this study, we prepared TEMPO-oxidized cellulose nanofiber (TCNF)/starch composite films by mixing different-storage-duration native tapioca starch (NTS), hydroxypropyl starch (HPS), and di-aldehyde starch (Di-aldS) with TCNF. We demonstrate that the films prepared with the stored starch pastes exhibit improved mechanical properties and wet strength owing to the synergistic effect of enhanced crystallinity and hemiacetal crosslinking. However, long-term storage of the starch pastes negatively affected their properties. Thus, improving the film properties by optimizing the starch paste storage time is an environmentally friendly and energy-conserving method. Moreover, our experimental results suggest that TCNF/HPS films prepared with the HPS paste stored for three days (~22 °C, ~25% RH) can be a potential alternative to single-use packaging films.

Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch.

Gelation of starch is a process during short-term retrogradation. However, long-term retrogradation always leads to the quality deterioration of starch-based food. In this work, a new type of modified tapioca starch (MTS) gel with maintained short-term gelation strength and retarded long-term retrogradation was prepared using a novel recombinantly produced and characterized 4-α-glucanotransferase (TuαGT). In the resulting MTS, the exterior chains of the amylopectin part were elongated and the content of amylose was reduced because of the disproportionation activity of TuαGT. The retrogradation analysis demonstrated that the MTS possessed highly weakened long-term retrogradation characteristics as compared to the native starch. Most importantly, the strength of the gel formed by regelatinized MTS is very close to that of gelatinized native tapioca starch when storing below 30 °C. These findings provide a starting point for developing a novel method for the enzymatic modification of the starch-based gels.

Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Fosfat-Ikat Silang

Native tapioca starch has limited application in food industry due to its physicochemical characteristics that are not suitable for processing conditions, such as unstable at high temperature heating, acidic conditions, stirring, and undergoing syneresis. This deficiency can be overcome by applying a dual modification involving hydroxypropylation and cross-linking with phosphates. In this study, modification was carried out by hydroxypropylation using propylene oxide (8, 10, and 12%), followed by cross-linking with a combination of sodium tripolyphosphate (STPP) and sodium phosphate (STMP) with a ratio of 2%: 5%. The modified tapioca starch had water content of 7.82-8.19% with a pH value of 7.04-7.26, and phosphorus resiude of &lt;0.4%. There were no change in starch granules and type of cristallline (A-tyype) of starch modifications. The dual modified starch with the addition of 10% propylene oxide concentration with a mixture of STMP : STTP ratio (2%:5% was selected to have acceptable physicochemical properties. It showed lowered pasting temperature, minimum break down viscosity, increased peak and setback viscosity compared to that of native starch. The modified tapioca starch also showed more heat stable and stirring resistant than that of native tapioca starch.

A comparison of microwave and ultrasonic treatment on swelling power and water solubility of tapioca

Analysis of swelling power [SP] and water solubility index [WSI] of tapioca starch as affected by microwave and ultrasonic treatments was determined. The moisture content of the native tapioca starch was adjusted to 30%, 40% and 50% [wb]. The microwave treatment was performed at the power level of 450 W for 2 minutes, and the ultrasonic treatment was carried out at 40 kHz of 40°C for 30 minutes. Analysis of variance showed that the method of modification had a significant effect on SP and WSI. It was found that the microwave treatment decreased the SP and WSI, whereas the ultrasonic treatment increased the SP and WSI at a higher moisture content of native tapioca starch.

Effect of different types of phosphorylating reagent on the synthesis of modified tapioca starch

Tapioca starch is isolated from the root of cassava (Manihot esculenta) plant and currently ranked second among commercial starch produced worldwide. Tapioca starch has very low residual impurities, bland flavor, and superior gel properties. Native tapioca starch has been widely used for daily food preparation. Chemical modifications of native starch structure, however, is often needed before starch can be utilized for industrial applications. In this research, a preliminary study on the use of different types of phosphorylating reagents (Sodium Tripolyphosphate/STPP, Sodium Trimetaphosphate/STMP, and mixture of both reagents) on the synthesis of modified tapioca starch was performed. Phosphorylation of tapioca starch was performed at a temperature of 130 °C, initial suspension pH of 9, and an intake of STPP of 5 %-w/w and/or STMP of 2 %-w/w based on dry starch. The experimental result shows that modified starch products with Degree of Substitution (DS) of 0.0084-0.0132 (correlated to P-content of 0.169-0.258 %-w/w) were obtained. The use of both STPP and STMP phosphorylating reagents gives starch products with increased solubility. Phosphorylation with all types of reagent also increases water and oil absorption capacity as well as paste clarity of tapioca starch. The result suggests that STPP and STMP are potential phosphorylating agents for modified tapioca starch preparation.

Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch

Naturally fermented and sundried tapioca starch is reportedly the traditional material for polvilho azedo and the primary ingredients of gluten-free food items in Brazil. This study aimed to investigate starch structure and expansion rate, high rate is acclaimed in baking application, changes of tapioca starch and potato starch during combinatorial fermentation and drying. The rate of expansion changed from 3.37 mL/g in native tapioca starch to 3.71 mL/g in fermented oven-dried tapioca starch and 6.97 mL/g in fermented sun-dried tapioca starch, while potato starch sample displayed lesser expansion on all treatments. Rapid viscosity analysis, size-exclusion chromatography, X-ray diffraction (XRD), and attenuated total reflectance Fourier transform infrared (ATR-FTIR) and electron paramagnetic resonance spectrometry (EPR) were performed to determine the structure and investigate its relationship with the expansion rate. Fermentation attacked amorphous area and cleaved glycosidic bonds. Sunlight exposure facilitated complex interactions, and crosslinking increased the molecular weight distribution (MWD) in fermented sun-dried potato starch and led to depolymerization in tapioca starch. EPR revealed an initial free radical distribution in both starches, and our results show that intensity changes in tapioca starch are essential for a high expansion capacity.

Combination of dietary pre-gelatinized starch and isomaltooligosaccharides improved pellet characteristics, subsequent feeding efficiencies and physiological status in African catfish, Clarias gariepinus, juveniles

An 8-week study was conducted on the use of native tapioca starch (TS) or pre-gelatinized tapioca starch (PGTS), with or without the inclusion of isomaltooligosaccharides (IMO) at 0.5% on the growth, feeding efficiencies, muscle and plasma biochemical composition, intestinal short chain fatty acids (SCFA), differential cell counts, phagocytic ability/capacity, and liver glycogen content in African catfish, Clarias gariepinus. Each treatment was triplicated with each replicate consisting of 10 fish (initial weight of 6.2±0.3g). The bulk density (BD), pellet durability index (PDI), water stability (WS), water absorption index (WAI), water solubility index (WSI), and protein solubility (PS) were measured in all experimental diets. The results showed no significant (p>0.05) growth differences among the treatments, but feed intake was significantly lowest (p<0.05) in the PGTS diet, followed by the PGTS+IMO, while the significantly (p<0.05) highest was in the TS treatment. Catfish fed the PG diets had significantly (p<0.05) higher crude lipid but significantly (p<0.05) lower crude protein and ash compared to those fed the TS diets. Both trypsin and chymotrypsin activities were significantly (p<0.05) higher in the PG diets. The TS+IMO diet significantly increased the white blood cells and phagocytic activity compared to the TS diet. Meanwhile, fish fed the PGTS diet had significantly (p<0.05) lower intestinal acetic and butyric acid than all others, but the inclusion of IMO in the PGTS diet mitigated a decrease of these. The PG starch diets had significantly (p<0.05) higher PDI, WS, WAI, and PS than the TS diets. The uncompromised growth may have been due to dietary PG starch and IMO enhancing available energy to the fish. The mitigating effect of IMO on increasing intestinal SCFA when using PG diets may have implications to disease management, but requires further investigation.

Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels

A series of food grade particles were characterized for their potential as fillers in myofibrillar gels. The fillers were separated into (i) hydrophilic, insoluble, crystalline particles and (ii) starch granules. The particles used were microcrystalline cellulose, oat fiber and walnut shell flour, as well as potato and tapioca starches. Crystalline particles increased hardness and decreased recovery properties. Although all of these fillers decreased the T2 relaxation time of water, this was dependent on particle type and size. An increase in gel strength was observed with increasing filler content, which was attributed to particle crowding. Native potato starch was the most efficient at increasing liquid retention, while native tapioca was the least effective. Gel strength increased significantly only for the native potato and modified tapioca starches, but no effect on recovery attributes were observed for any of the starch varieties. The potato starches became swollen and hydrated to a similar extent during the protein gelation process, while the native tapioca starch gelatinized at higher temperatures, and the modified tapioca showed little evidence of swelling. T2 relaxometry supported this finding, as the meat batters containing native potato starch displayed two water populations, while the remaining starches displayed only a single population.

Advanced technology for nanostarches preparation by high speed jet and its mechanism analysis

Nanostarches were successfully prepared by high speed jet (HSJ) after pretreatment of micronization. The nanostarches were obtained at the conditions of micronization treatment for 60min, and then one cycle at 240MPa of HSJ (188.1nm). Moreover, after HSJ treated for three cycles, the particle size could reach the level of nanometer materials (66.94nm). The physicochemical properties of nanostarches had been characterized. Rapid Visco-Analysis (RVA) showed that the viscosity of nanostarches significantly decreased compared with native tapioca starch and slightly decreased with increasing processing cycles of HSJ. Steady shear analysis indicated that all samples displayed pseudoplastic, shear-thinning behavior, while the flow curves of nanostarches were little impact by the processing cycles of HSJ. X-ray diffraction analysis showed that the complete destruction of tapioca starch crystalline structure was obtained after HSJ treatment. Molecular characteristics determination suggested that the degradation of amylopectin chains occurred after the treatment of micronization and HSJ, which was proved by the decrease of weight-average molar mass. The results demonstrated that nanostarches were obtained due to the breakdown of starch molecules. This study will provide useful information of the nanostarches for its potential industrial application.

Characteristics of Crosslink Acylation Tapioca Substituted Nagara Beans (Vigna unguiculata spp cylindrica) Flour

Granules and gels of tapioca will be easily fragile and broken when heated. This study aimed to investigate the characteristics of tapioca cross-linked acylation substituted Nagara bean flour. The method used is the native tapioca cross-linked with Sodium Tripolyphosphat 2 and 5 % and acylated with stearic acid 2 and 4 % under alkaline conditions. Cross-link tapioca then substituted with Nagara beans flour in the ratio 50:50. The highest degree of substitution found in tapioca starch modified with 5 % STPP and 2 % stearic acid, i.e 0.14. The only maximum viscosity of tapioca starch of cross-linked acylation STPP 5 % and stearic acid 2% higher than native tapioca (5220 cP). The breakdown viscosity lower than native tapioca (3651 cP), final and setback viscosity higher than native tapioca (3023 cP and 1454 cP), and pasting temperature higher than native tapioca starch (67.65 °C). When added with Nagara beans flour then the maximum, breakdown, final, and setback viscosity is descended and pasting temperature is 78.5 oC. It is concluded that the granule of tapioca crosslink STTP 5 % and acylation stearic acid 2 % and substituted with Nagara beans flour in the ratio 50:50 is not easily fragile and broken.

Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic

Gum arabic (GA) is a fairly inexpensive gum and is well known for its stabilizing, emulsifying, and thickening properties. The effects of adding GA (0.1–1.0%) on solubility, pasting, and rheological properties of 5% native tapioca starch (TS) were analyzed. Dynamic viscoelasticity measurements showed that the elastic modulus (G′) and the viscous modulus (G″) increased in the presence of GA, suggesting a strong interaction between GA-TS in the composite system. All concentrations of GA resulted in higher elasticity (G′ > G″). Pasting properties revealed that the peak viscosity and setback of the TS-GA dispersion decreased with increasing concentration of GA, suggesting the importance of GA in controlling overall viscosity. The flow behavior index (n) decreased from 0.99 to 0.23 as the concentration of GA in the dispersion increased, indicating pseudoplastic behavior (n < 1). However, the consistency coefficient increased by 5 times, from 0.006 to 0.283 Pa.s. with increasing GA concentration (0.1–1.0), showing the synergistic effect of GA. These results show that low concentrations of GA can beneficially improve the rheological behavior of TS. In addition, GA has advantages of being low cost, clean label, and fewer calories, thus broadening the application spectra of native starches.