Tapioca Research Articles

Treating Tapioca Starch Industrial Wastewater Using Two-Phase Multi-Staged Up-Flow Anaerobic Sludge Blanket (MS-UASB)

A laboratory-scale, two-phase multi-staged up-flow anaerobic sludge blanket (MS-UASB) treatment system was monitored over time in order to evaluate its treatment efficiency and performance when treating non-diluted industrial tapioca starch wastewater under ambient temperature in Thailand. The system consisted of an acidification (AC) reactor and MS-UASB reactor and was operated for 280 days. The two-phase MS-UASB achieved a maximum organic loading rate (OLR) of 8 kg-COD/m3/day for the overall system and reached 80.5% of chemical oxygen demand (COD) removal efficiency. Based on the inlet wastewater of each reactor, the AC reactor removed 61.85% of suspended solids and achieved acidification of the wastewater to produce volatile fatty acids at over 50%. Meanwhile, the MS-UASB reactor achieved 74.5% COD removal efficiency. Further analysis found that the increase in soluble extracellular polymeric substances per bound extracellular polymeric substances (S-EPS/B-EPS) was related to the floating sludge phenomenon, which occurred under excess OLR condition.

PENGGUNAAN TEPUNG TALAS SEBAGAI SUBSTITUSI TEPUNG TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BAKSO DOMBA (Using of taro flour as a substitute of tapioca flour on physicochemistryl and organoleptic characteristics of lamb meatballs)

Lamb meatballs are rarely found in the market, because lamb meat has a distinctive aroma. One way to reduce the distinctive aroma of lamb meatballs is to use various types of flour in combination with tapioca flour. The purpose of this study was to determine the quality of meatballs processed from lamb and given taro flour as a substitute for tapioca flour. A completely randomized design (CRD) 5 x 4 was used in this experiment. The five treatments used were: T0 = no taro flour (control); T25=25% taro flour 25%; T50 = 50% taro flour; T75 = 75% taro flour; T100 = 100% taro flour, and each unit was tested four times. Parameters measured were: pH, water holding capacity (WHC), cooking loss, water and fat content, aroma, color, elasticity and taste. The parametric data was analyzed using ANOVA, while the nonparametric data was analyzed using the Kruskal-Wallis test. The statistical analysis result showed that a balanced mixture of tapioca and taro (50%) caused a decrease in pH (P<0.01). The higher the percentage of taro to substitute tapioca, caused a decrease in WHC and an increase in cooking loss (P<0.05), decreased water content, increased fat content (P<0.01), but did not affect aroma, color, elasticity and taste (P>0.05). The results of this study concluded that the use of taro flour as a substitute for tapioca flour in processing lamb meatballs do not change the organoleptic value of meatballs. Taro flour can be used to replace tapioca flour in processing lamb meatballs as much as 50%.

Effect of additional carrageenan concentration on the characteristics of wet noodles based on mangrove fruit flour variation

In general, wet noodles are made from tapioca flour, but the weakness of noodles made from tapioca flour is the lack of nutrients, high carbohydrate content, low protein content, low vitamin content and high gluten content. Making wet noodles with the fortification of mangrove fruits flour and carrageenan is expected to produce wet noodles with physical, chemical, and nutritional characteristics. The method used in this study was an experiment with a factorial randomized block design (RBD). The test was carried out with three replications (triple) with two test parameters, the concentration of carrageenan flour (8%, 12%, 15%) and three mangrove fruit species, namely, Avicennia marina, Bruguierra gymnorrhiza, and Sonneratia caseolaris. Based on the results, the addition of various concentrations of carrageenan flour in wet noodles and using different types of mangrove fruit flour gave significantly different effects (P<0.05) on several test parameters, namely proximate test, crude fibre content, antioxidant activity, water absorption, cooking time, power dropping of noodles, cooking loss, and sensory testing. The addition of carrageenan flour affected the physical and sensory properties of mangrove flour noodles. In addition, different types of mangrove fruit flour affect the increasing nutritional characteristics and antioxidant activity of wet noodles.

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System.

This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar-acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy tapioca starch (WTS) representing small-granule starches and intermediate-granule starches respectively, were used in the study. Impacts of granule size, AM content, and their synergistic effects resulted in different starch susceptibility to acid hydrolysis and interactions between starch and sucrose-water, yielding different paste viscosities in both systems. The high molecular weight (Mw¯) and linearity of amylopectin and amylose molecules increased the consistency of starch pastes. RS produced a stronger and more brittle gel than other starch gels in both neutral and sugar-acid systems. The results indicated the impact of the effect of granule size and amylose content on starch gel behaviors. Properties of waxy starch gels were mainly governed by amylopectin molecular characteristics, especially in the sugar-acid system. Adding sugar and acid had minor impacts on starch gel behaviors in the linear viscoelastic (LVE) region but were most evident in the nonlinear response regime of starch gels as shown in the Lissajous curves at large oscillatory strain.

Comparison of boba pearls made from tapioca starch and other unconventional flours and starches: Their glycaemic response (GR)

Introduction: Boba milk tea, also recognised as bubble tea, is a popular beverage in Asia. The primary component in bubble tea is “boba” or “pearl” balls, made of tapioca starch. However, much remains to be seen if tapioca boba pearls have a profound impact on blood glucose. Methods: In a randomised, controlled crossover, single-blinded design study, 12 healthy Chinese male adults (body mass index 21±14 kgm−2) attended four sessions. At each session, bubble tea consisting of boba pearls made from tapioca starch (TS), sago starch (SS), high-amylose starch + sago starch (HA), or kithul flour + sago starch (KF) were served. Boba milk tea was served at breakfast, with volunteers consuming them in a fasted state at each session. The postprandial glycaemic response and insulin response were compared within participants. Results: There were observed differences at time 180min for incremental glucose between HA and SS (p=0.005), and for TS and SS for incremental insulin (p=0.004). Glucose iAUC was lower for TS compared to the other boba pearl treatments, although not significantly (p=0.093). There was no significant difference in iAUC of insulin (p=0.104) between the four boba pearl milk teas. Conclusion: With limited scientific research conducted on bubble milk tea, our study was the first to document the glycaemic responses of tapioca starch boba pearls and boba pearls made using unconventional flours and starches. The findings from this study is an important first step for future work to develop healthier boba pearls for bubble tea.

Evaluation of feed restriction and abomasal infusion of resistant starch as models to induce intestinal barrier dysfunction in healthy lactating cows

Intestinal hyperpermeability and subsequent immune activation alters nutrient partitioning and thus, decreases productivity. Developing experimental models of intestinal barrier dysfunction in heathy cows is a prerequisite in identifying nutritional strategies to mitigate it. Six cannulated Holstein cows (mean ± standard deviation, 37 ± 10 kg/d milk yield; 219 ± 97 d in milk; 691 ± 70 kg body weight) were used in a replicated 3 × 3 Latin square design experiment with 21-d periods (16-d wash-out and 5-d challenge) to evaluate either feed restriction or hindgut acidosis as potential models for inducing intestinal hyperpermeability. Cows were randomly assigned to treatment sequence within square and treatment sequences were balanced for carryover effects. Treatments during the challenge were (1) control (CTR; ad libitum feeding); (2) feed restriction (FR; total mixed ration fed at 50% of ad libitum feed intake); and (3) resistant starch (RS; 500 g of resistant starch infused in abomasum once a day as a pulse-dose 30 min before morning feeding). The RS (ActiStar RT 75330, Cargill Inc.) was tapioca starch that was expected to be resistant to enzymatic digestion in the small intestine and highly fermentable in the hindgut. Blood samples were collected 4 h after feeding on d 13 and 14 of the wash-out periods (baseline data used as covariate), and on d 1, 3, and 5 of the challenge periods. Fecal samples were collected 4 and 8 h after the morning feeding on d 14 of the wash-out periods and d 5 of the challenge periods. By design, FR decreased dry matter intake (48%) relative to CTR and RS, and this resulted in marked reductions in milk and 3.5% FCM yields over time, with the most pronounced decrease occurring on d 5 of the challenge (34 and 27%, respectively). Further, FR increased somatic cell count by 115% on d 5 of the challenge relative to CTR and RS. Overall, FR increased nonesterified fatty acids (159 vs. 79 mEq/L) and decreased BHB (8.5 vs. 11.2 mg/dL), but did not change circulating glucose relative to CTR. However, RS had no effect on production or metabolism metrics. Resistant starch decreased fecal pH 8 h after the morning feeding (6.26 vs. 6.81) relative to CTR and FR. Further, RS increased circulating lipopolysaccharide binding protein (4.26 vs. 2.74 µg/mL) compared with FR only on d 1 of the challenge. Resistant starch also increased Hp (1.52 vs. 0.48 µg/mL) compared with CTR, but only on d 5 of the challenge. However, neither RS or FR affected concentrations of serum amyloid A, IL1β, or circulating endotoxin compared with CTR. The lack of consistent responses in inflammatory biomarkers suggests that FR and RS did not meaningfully affect intestinal barrier function. Thus, future research evaluating the effects of hindgut acidosis and FR using more intense insults and direct metrics of intestinal barrier function is warranted.

Development of positively-charged cycloamylose, CAQ as efficient nanodelivery system for siRNA

Cycloamylose (CA) can entrap molecules to form inclusion complexes. Here, we report the potential application of enzymatically produced CA from low-cost tapioca starch as a nanocarrier for human papillomavirus type 16 (HPV16) E6 siRNA in cervical cancer treatment. The cationic charged CA (CAQ) was produced by the introduction of (3-Chloro-2 hydroxypropyl) trimethylammonium chloride (Q188) to the particle, resulting in successful complexation of CAQ and siRNA. This was then transfected into the cervical cancer cell line (CaSki). The CAQ-siRNA complex demonstrated no cytotoxicity in normal cells and exhibited the same level of transfection efficiency compared to a commercial liposome-based particle. In contrast, the commercial liposome-based particles showed a 40 % decrease in the viability of normal cells. These results suggest that low-cost, high biocompatibility and easy-to-use CAQ is a feasible alternative for an siRNA carrier. This new system had no impact on cell viability and has the potential to be used in medical applications.

Incorporation of soybean curd residue (okara) and its effects on nutritional and organoleptic properties of cassava crisp (opak) for healthy snacking

Soybean curd residue (SCR) or okara is a by-product generated during the production of soy milk or tofu. It contains high dietary fiber and protein that are beneficial for the maintenance of normal bowel function and also for building and repairing body tissues. However, it is used as stock feed and fertilizer or dumped in landfills. Therefore, this study was conducted to incorporate the SCR into traditional cassava crisp (opak) to produce healthier snacks and add value to this nutritious waste. Thirteen formulations with different proportions of grated cassava/SCR powder/tapioca flour were generated by Doptimal Mixture Design. Dietary fiber, protein content and sensory scores were the responses. Higher proportions of SCR increased the protein and dietary fiber content but decreased the organoleptic scores. Thus, the optimum formulation (85% grated cassava, 6% SCR powder and 6% tapioca flour) was selected for the high dietary fiber content and the highest scores of sensory properties (taste, texture and overall acceptability). Incorporation of the SCR powder in the final product enhanced the dietary fiber and protein content of the traditional opak and reduced the fat content by approximately three, six and 1.5 times. Hence, this improved formulation of opak will be a better choice for consumers for their healthier snacking.

Cricket as an alternative source of protein in the development of nutritious baked chips

The practice of eating insects, also known as entomophagy, is not common in Malaysia. Nevertheless, insects are pronounced for their high protein content, dietary fibre, unsaturated fatty acids, vitamins and minerals like calcium and iron. Next, snacks, especially potato chips available in the market are usually nutrient poor. Thus, the present study aimed to develop baked chips using cricket powder as an alternative source of protein and other minerals to enhance their nutritional values. Cricket powder was incorporated into baked chips with different formulations: control (0%), F1 (5%), F2 (10%), F3 (15%), and F4 (20%) to partially replace tapioca starch. Acceptance test using a 9-point hedonic scale was conducted to determine consumers’ acceptability of the developed baked chips and F2 was reported as the most preferred formulation. There was no significant difference (p>0.05) between the control and F2 in terms of appearance, aroma, texture, taste, and overall acceptability. In terms of proximate analysis, protein, fat, and ash content of F2 cricket powder baked chips were reported as significantly higher (p<0.05) than control. Besides, F2 cricket powder baked chips can be categorized as high protein food as they contained 15.04 g of protein in 100 g of the final product. In conjunction with greater ash content, both calcium and iron content of F2 cricket powder baked chips were significantly higher (p<0.05) as compared to the control. The calcium and iron content of F2 cricket powder baked chips were reported as 2.76 mg/100 g and 5.27 mg/100 g, respectively. In conclusion, cricket powder baked chips with acceptable organoleptic properties and better nutritional profiles were successfully developed.

Composite modification of starch and adsorption capacity of starch microspherical aerogel

Starch microspherical aerogel (SMA) prepared by enzymatic hydrolysis of starch with α-amylase was demonstrated to be higher adsorption capacity for methylene blue. Proper cleavage of α-1,4 glycosidic bonds could enhance the adsorption capacity of SMA, while the cleavage of α-1,6 glycosidic bonds showed an opposite effect. Compared with tapioca starch (TS), α-amylase hydrolyzed starch exhibited a 9.46 % decrease in amylose content, a 25.40 % increase in adsorbability, and significant decreases in weight-average molecular weight (Mw) of different amylases. When the Mw of enzymolysis starch was 6.39 × 106 g/mol, it was suitable for the preparation of SMA, and could significantly increase its adsorption capacity. The adsorbability of the crosslinked starch microspherical aerogel (CSMA) was 1.816 ± 0.026 mg/g, which was increased by 100.60 % relative to that of native starch microspherical aerogel (NSMA). CSMA had the best adsorption effect on oil and could be applied to the adsorption and removal of vegetable oil.

Pemanfaatan Digital Marketing dalam Pemasaran Briket Arang dari Sekam Padi di Desa Pangkoh Hulu, Kalimantan Tengah

The higher the production produced in agriculture, the higher the waste generated. For example, such as rice, the waste produced is very large, namely rice husks. Rice husk that can be utilized and developed for fuel needs. The method used was preparation, socialization and training which was carried out in Pangkoh Hulu Village, Pandih Batu District, Pulang Pisau Regency, Central Kalimantan. Charcoal briquettes are made from rice husks that are burned, mashed, and filtered until clean then mixed with tapioca flour and water, after which the briquettes are molded and dried to harden for 3-5 days. Digital marketing training in the form of packaging and branding is carried out to obtain added value so that it can be marketed by local residents. The participants who attended were the surrounding community, PKK women, and the X 2022 National Community Service Program students. There were approximately 30 participants who attended the activity and the Pangkoh Hulu Village community received and welcomed the training that we carried out. Making rice husk charcoal briquettes is one way to process rice husk waste so that it can become a selling point that can be marketed

Complete Genomic Sequence of Bacillus coagulans Strain JBI-YZ6.3: a Natural Spore-Forming Isolate from Food-Grade Tapioca Starch.

Bacillus coagulans strain JBI-YZ6.3 is a safe probiotic bacterium isolated from food-grade tapioca starch. The complete genome of B. coagulans JBI-YZ6.3 comprises one circular chromosome of 3.5 Mb and contains no toxigenic and antibiotic resistance genes, providing molecular information to support the strain's safety and usage as a probiotic.

The Technical Feasibility of Organic Sheet Mulch From Palm Fiber Waste

Sugar palm is a multi-purpose plant that can be processed into various products when it is 15 years old. Palm plants are no longer productive but still contain starch in the stems, generally, they are cut down and further processed into palm starch flour. Palm flour production activities produce liquid waste and solid waste. The waste generated to produce 1.7 tons of palm starch flour is 4.3 tons. Liquid waste is discharged directly into the river. Meanwhile, solid waste is allowed to accumulate around the palm starch processing factory, which pollutes the surrounding environment, so managing waste from processing palm starch is necessary. An alternative to utilizing palm fibre waste is to process it into sheet organic mulch as a soil cover medium in plant cultivation activities. Sheet organic mulch that is widely available today is made from coco fibre. Sheet organic mulch can be made with several organic adhesives, namely latex, clay, palm flour and tapioca flour. Sheet organic mulch from palm fibre waste requires technical testing to determine which adhesive can produce high-quality mulch. Based on the tensile test results, it was found that the organic mulch of palm fibre with latex adhesive had the most similar technical properties to organic mulch on the market.

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours

This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated.
 Proximate composition of the flours indicated that wheat flour had the highest protein content followed by corn, millet, quinoa, and buckwheat while rice, potatoes, and tapioca flours had the lowest protein content. Sensory and physical evaluation of the bread types showed that most flour types gave bread loaves with good specific volumes compared to wheat flour. Most bread types were tender when freshly baked, but only wheat and potato breads maintained their tenderness 4 hours after baking. The taste of potato and tapioca breads were the most acceptable and similar to that of wheat bread ( P≤0.05). It can be concluded that pocket-forming flatbread with good sensory and functional characteristics can be produced from most flours if consumed fresh after baking.

Analisis briket fiber mesocarp kelapa sawit metode karbonisasi dengan perekat tepung tapioka

This research aims to develop solid waste produced by oil palm plantation processing in the form of palm oil mesocarp fiber. Utilization which is usually only as boiler fuel in a Palm Oil Mill. Utilization of mesocarp fiber waste is to reduce waste, has a large heating value, and has a selling value. In the process of making mesocarp fiber briquettes, raw materials are provided, drying, charcoal (carbonization), filtering, forming 100 gr of charcoal with 150 ml, 200 ml, 300 ml of water solvent with tapioca starch adhesive (50 gr), and drying. The results of this research were briquettes with 150 ml solvent with a water content of 7.6%, an ash content of 22.52%, a burning time of 143 minutes, a burn rate of 0.21 %. The 200 ml solvent, namely: water content of 5.7%, ash content of 11.28%, burning time of 77 minutes, burning rate of 0.38 %. And in the 300 ml solvent, namely: water content of 5.2%, ash content of 16.84%, burning time of 67 minutes, burning rate of 0.36 %.

STUDY OF MAKING BIOMASS BRIQUETTES FROM COCONUT SHELL AND TAPIOCA ADHESIVE

One of the natural resources in Indonesia, especially Tarakan City, is the coconut plant. Coconut shells in Tarakan City are usually used for charcoal to be burned directly as an alternative fuel. This study aims to process charcoal from coconut shells into a more efficient fuel, that’s is biomass briquettes. Biomass briquettes from coconut shells are processed from charcoal making, milling, dough making, molding and drying. Coconut shell charcoal is mashed manually and combined with adhesive from tapioca flour with a ratio of coconut shell charcoal powder to tapioca flour powder is 5:1. Briquettes are printed in the form of tubes with a diameter of 4 cm and a length of 3 cm. The briquettes that have been molded are then dried in an oven at 110oC for 24 hours to remove the moisture content in the briquettes. In the study of application, it takes 10 minutes to cook 2 liters of water to a boil, which is equivalent to using a PGN gas stove with a medium flame setting, and in the process of cooking 2 liters of water it uses 602.8 grams of fuel with 390.2 grams of remaining fuel, and the efficiency is 37.14 %

The acceptance of panelists for processed carp nuggets

Carp is one of the types of freshwater fish that has a high economic value and is easy to cultivate. The people are very familiar with Carp. Carp is one of the types of freshwater fish that is favored by the public because of its delicious meat and is rich in protein. One of the problems when harvesting carp is the high damage to fish due to a lack of understanding of fish quality. Fish processing is one of the ways to prevent fish from rotting. One of the efforts to process fish is to make it into fish nuggets. Nuggets are products that have been heated until they are precooked, and then are frozen. This study aims to determine the acceptability of panelists in processing carp nuggets. This research was conducted from March to April 2022. The manufacturing of carp nuggets was carried out at the Food Technology Laboratory, Faculty of Agriculture, Universitas Indonesia Timur, Makassar. The ingredients that were used in making carp nuggets were carp meat, wheat flour, tapioca flour, salt, garlic, pepper, eggs, water, breadcrumbs, and cooking oil. Based on the results and discussion of the average value of treatment for A1 (100% wheat flour) is 2.8, the average value for treatment for A2 (100% tapioca flour) is 3.3, and the average value of treatment for A3 (50:50) is 3.8 so it can be concluded that the panelists are more accepting of carp nuggets with a treatment of A3 which are 360 grams of carp meat, 45 grams of flour, 45 grams tapioca flour.

Polylactic acid/tapioca starch/banana peel-based material for colorimetric and electrochemical biosensing applications

The rapidly growing electronic and plastic waste has become a global environmental concern. Developing advanced and environmentally safe agro-based materials is an emerging field with an enormous potential for applications in sensors and devices. Here, an agro-based material as membrane has been developed by incorporating tapioca starch and banana peel powder in polylactic acid, with uniform dispersibility and amorphous nature. The material was used for the development of electrochemical sensor for S-gene of SARS-CoV-2. Further, the membrane was used for the development of a non-invasive, colorimetric skin patch for the detection of glucose and a sensor for the assessment of fruit juice quality. Using OECD-recommended model systems, the developed membrane was found to be non-toxic towards aquatic and terrestrial non-target organisms. The developed conductive material opens new avenues in various electrochemical, analytical, and biological applications.

Increasing γ-CD conversion rates by improving thermostability of Bacillus sp. FJAT-44876 γ-CGTase

Poor thermostability is a limiting factor for applications of γ-CGTase that affects starch utilization and yield of γ-CD. Here thermostability of Bacillus sp. FJAT-44876 γ-CGTase (BFγ-CGTase) was improved by addition of Ca2+ and site-directed mutagenesis. Thus, 10 mM Ca2+ increased the half-life (t1/2) at 55 and 60°C from 3.0 to 0.3 h to 17.4 and 2.0 h, respectively. Fluorescence spectra indicated that Ca2+ stabilized the tertiary structure of the BFγ-CGTase and hence improved the thermostability. Mutation to serine of a glycine residue in an α-helix related to thermostability also improved the stability especially at the higher temperature. Importantly, in 10 mM Ca2+ the G208S mutant further increased t1/2 to 20.0 h and 4.0 h at 55 and 60°C, respectively. The G208S mutant in 10 mM Ca2+ produced γ-CD from tapioca starch with 40% increased yield of that from BFγ-CGTase. This work involving rational protein engineering provided a new tool for enzymatic γ-CD production.

Dual functions of bioinspired, water-based, reusable composite as a highly efficient flame retardant and strong adhesive

Currently, halogen-containing flame retardants and volatile organic solvent-based adhesives cause enormous damage to the environment and human health. To overcome these threats, a novel approach has been proposed to prepare formaldehyde and halogen-free green adhesive, which will also be flame retardant. Using a facile cooking method, we synthesized phosphorus functional groups decorated tapioca starch and arjuna bark composite (P@TS/AJ). As prepared P@TS/AJ composite is a water-based, reusable and eco-friendly adhesive with strong adhesive strength. The P@TS/AJ green adhesive exhibited high tensile strength, i.e., 55.5 MPa, compared with commercially available adhesive 49.4 MPa for cotton fabric. It applies to various substrates, such as textiles, paper, glass, cardboard, plastic, wood, etc. Furthermore, this bio-based strong adhesive has shown high flame retardant properties. The flame retardant property was optimized with a simple spirit lamp flame test, a limiting oxygen index (LOI) test, and a vertical flammability test (VFT). P@TS/AJ coated cotton fabric showed excellent LOI result, 46.98 % and VFT produced only 2 cm char length. Moreover, P@TS/AJ coated fabric didn't burn during the flame test and sustained more than 613 s on continuous illumination to flamed. This work not only offers a simple approach for making innovative fire-retardant adhesive coatings for many flammable surfaces but also releases a new technique for utilizing waste resources and a new strategy for the design and synthesis of advanced structural and functional materials.