Tapioca Research Articles

Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch

The poor freeze-thaw stability of konjac glucomannan (KG) hydrogel will greatly affect its application in the frozen prepared foods. In this study, the filling effects of natural tapioca starch (TS) and corn starch (CS) on the properties of freeze-thaw KG hydrogel were evaluated. The addition of starches significantly improved the gel strength and water holding capacity and inhibited the freeze-induced syneresis of composite hydrogels, where CS is superior to TS. These beneficial effects could be the results of concurrent effects of the decrease of frequency dependence/freezing point, the formation of dense microstructure and the reinforced hydrogen bonds and hydrophobic interactions of composite hydrogels. The foregoing results suggested the potential feasibility of low-cost natural starches to improve the textural properties and freeze-thaw stability of KG hydrogels.

Characteristics of the Sailfin Catfish (Pterygoplichthys pardalis) Fishball Based on the Ratio of Meat to Tapioca Flour

Characteristics of the Sailfin Catfish (Pterygoplichthys pardalis) Fishball Based on the Ratio of Meat to Tapioca Flour

The effect of concentration extender on the making of lignin phenol-formaldehyde from coconut fibre as an environmentally friendly adhesive

This study aims to make adhesives with a variety of concentration extenders. First, the coconut husk was delignified with 25% NaOH and then precipitated with sulfuric acid. The yield of lignin from coconut coir was 38.92%, with a purity of 68%, a phenolic hydroxyl content of 2.47%, and an equivalent molecular weight of 1666.67 g/mol. Lignin was then used to synthesize phenol-formaldehyde (LPF) lignin by adding tapioca flour extender with variations of 10%, 20% and 30% of the mass of phenol through the resol method with 50% NaOH catalyst. Then the characterization was carried out using FTIR Spectrophotometer, XRD and adhesive test. The results showed that the LPF copolymer with a 10% extender was better than the LPF copolymer without an extender for wood adhesives with adhesive resistance of 955.34 N and low formaldehyde emission of 0.44 mg/L.

Utilization of LDPE Plastic Waste, Coconut Shell and Coconut Husk as Basic Material for Briquettes with Tapioca Starch Adhesive

Bio-briquettes of organic waste can be used as alternative energy to solve the waste problem. This study aimed to determine the quality of bio-briquettes made of LDPE, coconut husk, and coconut shell with tapioca adhesive. The coconut husk and shell were carbonized at 300 °C for 60 minutes. Charcoal that has been ground and sieved with 40 mesh is mixed with tapioca flour adhesive, and pieces of LDPE are added. Then, the sample is pressed with a cylindrical mold with a matrix strength of 5 tons. Bio-briquettes were dried in an oven at 80 °C for 12 hours. The quality of the briquette was evaluated through proximate analysis, including the calorific value, moisture content, ash content, volatile matter content, and fixed carbon content. The calorific value of all samples complied with the regulation of the Ministry of Energy and Mineral Resources (ESDM) No. 047 of 2006, which is above 4400 cal/g. The maximum moisture content is 15%, which fulfills SNI 06–3730-1995 standards, and the ESDM regulation, especially for the composition of 40% shell: 40% coconut: LDPE 20%. The ash content, volatile matter content, and fixed carbon content of all samples did not comply with SNI briquette standards and ESDM regulations.

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

Nutritional, physical, and sensory properties of fish crackers produced from the head of catfish (Clarias gariepinus)

Catfish heads are a common byproduct of large-scale catfish processing, known for their rich nutritional content. However, despite their potential to be processed into food products such as crackers, catfish heads remain relatively underused. This study aimed to produce crackers made from catfish heads and evaluate the nutritional, physical, and sensory properties of the crackers. After the preparation of catfish head flour (CHF) and catfish head crackers (CHC), the crackers were analysed with various ratios of tapioca flour (TF) to CHF: CHC 0 (100: 0), CHC 1 (90:10), CHC 2 (80:20), CHC 3 (70:30), and CHC 4 (60:40). The examination of the nutritional, physical, and sensory properties showed that the CHF had high protein (30.89% db), calcium (21.83% db), and phosphorus (10.26% db) values, with the CHC 3 having higher protein, calcium, and phosphorus contents than the control group (p<0.05). The CHC 3 also exhibited good colours and textures, in addition to its superiority in all sensory attributes. In light of this analysis, the CHC 3 was indeed the best cracker processing. This study indicates that catfish heads as food ingredients can serve as nutritious crackers preferred by the panelists.

Comparison of the Thermal and Rheological Properties of Frontière Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems

AbstractGluten‐free blends utilize starches, gums, hydrocolloids, and proteins for viscoelasticity, gas holding ability, and crumb structure of dough and batter without gluten. This study examines Frontière brown rice flour (HPBRF), a new high protein rice cultivar, with tapioca starch (TS) and potato starch (PS) in an aqueous model system in a mixture design, to study interaction effects on pasting properties. The effect of the flour from this new cultivar on the pasting properties of other starches typically used in gluten‐free products has not yet been tested. Pasting properties are analyzed with a Rapid Visco Analyzer (RVA). Rheological and thermal characterization of the flour and starches are also done using differential scanning calorimetry (DSC) and a rheometer. The blends of HPBRF and PS affect the pasting properties compared to each alone, and it is observed that the application of HPBRF with PS decreases breakdown viscosity and peak viscosity, significantly compared to PS alone. Also, the ternary mixture considerably decreases the retrogradation potential for HPBRF, which indicates more stability during storage. These positive and negative effects can indicate how combined usage of these ingredients for the development of bakery products can impact physiochemical properties of gluten‐free bakery products.

The Properties of Different Starches under the Influence of Glucono-Delta-Lactone at Different Concentrations.

In this study, glucono-delta-lactone (GDL), which is Generally Recognized as Safe (GRAS), was added to native starches to modify their physicochemical properties. The effects of GDL on the molecular weight, pasting properties, flow behavior, gel syneresis, and crystallization properties of potato, tapioca, and corn starches were investigated. GPC results showed that as the GDL concentration increased, the molecular weight of amylose increased, whereas that of amylopectin decreased. An analysis using the Rapid Visco Analyzer revealed that the addition of GDL improved the pasting properties of potato starch, with reduced peak viscosity and breakdown viscosity, and it also improved setback viscosity. On the other hand, tapioca starch degraded substantially after GDL addition, indicating a lower tendency for short-term retrogradation, as reflected in the lower setback viscosity. The effects of GDL on corn starch pasting properties were very similar to those observed for tapioca starch, but the changes were relatively subtle. In terms of flow behavior, GDL addition decreased and increased the flow index values of the potato and tapioca starch pastes, respectively. However, the effect of GDL addition on the flow index value of the corn starch paste was found to be insignificant. The results also showed that the percentage of syneresis under the influence of GDL depended on the starch botanical origin-that is, potato starch, 14-18%, tapioca starch, 10-13%, and corn starch, 17-20%-which was substantiated by crystallinity analysis. It was observed that GDL has the potential to be used for starch modification because it creates desirable functionalities with the advantage of being a green-labelled ingredient.

Duck Meatballs With Various Tuber Flour Quality Based on Organoleptic

One of the potential meats for a meatball is duck meat with a fiber arrangement that is almost similar to beef. Flour derived from tubers has the potential to be used as an ingredient for making meatballs because tubers also contain amylopectin, making it chewy and delicious, so that it can have elasticity properties in meatballs. So, it is important to determine the quality of duck meatballs which include color, aroma, taste, texture and level of preference. The research was conducted in the integrated science laboratory of Nahdlatul Ulama Blitar University for 1 month in June. The material used was meatball from duck meat which was bought in the traditional market srengat district blitar, tapioca flour, canna flour, taro flour, porang flour and arrowroot flour and spice which consists of garlic, onion, salt and ice cube. The method used in this study was an experiment laboratory based on Hedonic Test. Data were analyzed with One Way ANOVA and follow by Duncan's Multiple test if significant effect occurs. The results showed that use of different flours on duck meatball gave significant effect  (P>0,05) on color, taste, texture, and overall acceptability and did not significantly effect on smell. The characteristic of duck meatball with tapioca flour, canna flour, taro flour and arrowroot flour can be accepted  than porang flour.Â

Structure and properties of ZrO2-Al2O3-MgO porous ceramic for biomedical applications

Starch consolidation casting (SCC), which involves pouring starch-containing slurries into an impermeable mould, is a flexible, easy, not harmful, not expensive, and firmly established method for manufacturing ceramic green structures. The procedure depends on the fact that the starch granules, when heated to about 80 °C, start to swell and absorb the water from the ceramic slurries. Following sintering, the starch granules have been completely destroyed by burning, resulting in the formation of porous-structured ceramics. In the current study, porous zirconia-alumina–magnesia (77.5 wt% ZrO2, 2.5 wt% MgO, and 20 wt% Al2O3) ceramic composites have been produced using starch consolidation casting method at different suspension concentration (60, 65, and 70 wt%). Potato or tapioca starches with varying quantities (10, 20, and 30 wt% related to the solid ceramics) were used as a pore and body forming agents. The sintered microstructures were investigated using X-ray diffraction (XRD) and scanning electron microscopy (SEM). Furthermore, the research activity investigates how the apparent density and apparent porosity of the porous ceramic structure that has been produced are affected by the addition of different proportions of starches in different suspension concentrations. The XRD result after sintering reveals monoclinic zirconia, indicating that the tetragonal phase of zirconia is not stabilized by MgO and returns to monoclinic upon cooling. Magnesia does not act as a stabilizer for zirconia, but it is combined with alumina to produce a spinel structure. Maximum apparent porosity value of around 73% were demonstrated for porous-structured ceramics made with (30 wt%) potato starch and (60 wt%) suspension concentration. The SEM analysis of porous-structured ceramics revealed the presence of pore fills in the shape of miniature sintered ceramic shells within the pores. These shells form throughout the drying and burn-out processes, when the starch granules undergo a process that causes them to shrink. For nominal starch quantities of approximately 10 wt%, starch swelling is noticeable, and the pores left behind by sintering are bigger than the starch granules. Swelling is limited for greater amounts of starch by the amount of available space and/or water, and the matrix shrinkage that occurs during sintering more than compensates for the swelling impact, resulting in ceramic pores much smaller than the initial starch granule size. SEM and high-pressure mercury porosimetry results indicated that the prepared porous-structured ceramics have a bimodal pore structure. The maximum compressive strength at around 15.87 MPa for a sample containing 10 wt% tapioca starch and 70 wt% suspension concentration. Compressive strength drastically reduced when starch content increased from 10 to 30 wt% and suspension concentration reduced from 70 to 60 wt%.

The acceptability, expiration, and fibre level of gluten-free mung bean biscuits

Gluten-free mung bean biscuits have been made of mung bean flour, tapioca flour, corn starch, and egg whites. This research aimed to determine the differences amongst varied mung bean biscuit compositions and their influence on the acceptability, the measured expiration period, and the content of water and fibre. This research was conducted through a random group experiment design. Different compositions of ingredients were used, i.e., 60% mung bean flour, 15.0 - 22.5% tapioca flour, 17.5 - 25% corn starch and 7% - 10% egg whites. The packaging was made of plastics with a permeability of 0.0265 g/ m 2 .day.mmHg was used. The packed biscuits were put into a jar. In the analysing process, the food acceptability was measured using a hedonic test. A further data analysis using ANOVA followed by a Duncan test was conducted to justify the acceptability of the prepared biscuits with different ingredient compositions. The expiration of the food was tested using an ASLT method. The content of water and fibre was determined using an oven method and a gravimetric analysis. This study showed that the biscuits’ acceptability was in the range of 6.6–7.1 (out of 9) or the favourable scale. All the prepared biscuits showed no significant difference in the physical appearance, with slight golden yellow (p = 0.008) and the overall quality (p = 0.039). The expiration period of the gluten-free biscuits with the F5 code (20% tapioca, 20% corn starch and 7% egg whites) was 8.66 months. The water content of all prepared biscuits was very low, in the range of 0.7- 2.36%, while the fibre content was very high in the range of 18.6–23.6 g.

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

A Sensory Study on the Effect of Different Thickeners in Texture-Modified Chicken Rendang

A sensory study was conducted to evaluate the acceptability of texture modified chicken rendang (TMCR) added with different thickeners (modified corn starch (MC), sago starch (S), tapioca starch (T), xanthan gum (XG) and carboxymethyl cellulose gum (CMC) among healthy elderly consumer. The sensory evaluation was rated using the hedonic test with visual 7-points Cued Facial Scale (CuFS) for ease of swallowing, overall appearance, and overall texture’s attributes. Meanwhile, a categorical scale (‘Yes’ or ‘No’ answer) was used to evaluate purchase intention, liking on the flavour, residues left after swallowing, and sample’s aftertaste. Results showed that all samples were highly accepted for all attributes tested. The insignificant difference between all samples using Cued Facial Scale could be due to similar physical appearance as well as reduced sensory capability among the elderly panellists. Besides, all thickened samples were found to be free from any food residues after swallowing, due to higher cohesion between food particles contributed by the thickeners. In addition, the use of thickeners shown to prevent easy disintegration of food particles during oral consumption which involved tongue and palate shear in the presence of saliva. Even though 79% of the panellists in perceived a starchy taste for all thickened samples, this attribute did not affect the purchase intention and flavour acceptance of the developed products, as both received more than 79% and 85 % likings, respectively. The finding shows that the elderly panellists had a good impression on the developed TMCR, which indicates its promising prospect for product commercialisation.

Analisis Campuran Limbah Daun Gamal, Daun Lamtoro, dan Kulit Pisang sebagai Pakan Alternatif Udang


 
 
 The waste of several organic materials in several areas in West Nusa Tenggara continues to increase. One of the most commonly found is banana peel waste, lamtoro leaf waste, and gamal leaf waste. One alternative to reduce this waste, can be converted into alternative shrimp feed. The advantage of using these ingredients is the vegetable protein content which is equivalent to sea fish. In this study, researchers carried out the process of making shrimp feed using gamal leaf waste, lamtoro leaves and banana peels. The research treatments used a variety of raw material mixtures, namely Formula 1, Formula 2 and Formula 3. The quality indicators tested in this study were moisture content, ash content, crude protein. The results showed a decrease in water content from 22.96%-15.86% from formula 1 to formula 3. The ash content increased from 4.8% to 9% from formula 1 to 3. Meanwhile, the crude protein content increased from 5.9% to 8.48% from formulas 1 to 3. Based on the three formulas, it can be concluded that formula 3 can be said to be the best with a mixture of 500 grams of gamal, 150 grams of lamtoro leaves, 150 grams of fine bran, 100 grams of corn flour, tapioca flour 30 grams, 20 grams of EM4 and 50 grams of banana peel. Based on these results it can also be concluded that the waste obtained from the remaining banana peels, gamal and lamtoro can be made into more useful shrimp feed.
 
 

Edible Films Based on Tapioca Starch and WPC or Gelatine Plasticized with Glycerol: Potential Food Applications Based on Their Mechanical and Heat-Sealing Properties

Edible Films Based on Tapioca Starch and WPC or Gelatine Plasticized with Glycerol: Potential Food Applications Based on Their Mechanical and Heat-Sealing Properties

Insight into the spatial distribution and interaction model of heat-induced micro- and nano-starch/myofibrillar protein blends

This work investigated the gelatinizing and hydration properties of raw and milled tapioca starches at micron and nano scale as well as their effects on gelation of myofibrillar proteins (MP) from Ctenopharyngodon idellus by analyzing rheology, texture and microstructure of heat-induced MP/starch blends. Milling induced starch granules damage to micron and nano scale, causing a fall in starch swelling power and a jump in water solubility. Among raw and milled starches, nano-starch had the best reinforcement effect on MP gel, i.e., MP/nano-starch showed the lowest critical gel concentration, highest G', strongest resistance to deformation and highest texture performance. Correlation analysis revealed that starch water solubility was responsible for the reinforced MP gel rather than starch swelling power. A schematic model was proposed for illustrating the interaction of starches and MP. All the blends had the ordered filamentous network as the basic skeleton, with some starches (granules and their fragments) in the voids or on the edge or surface of MP filaments as inert fillers, and some (chain segments) embedded in the filaments as active fillers. Almost all nano-starch were actively filled into the MP filaments to enhance the strength of filaments, thus achieving the best reinforcement effect on MP gel.

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.

Physicochemical and sensory evaluation of shirataki noodles prepared from porang and tapioca flours

Shirataki noodles are gluten-free noodles that gained popularity as a healthy food. To produce this product, the formulation becomes the main factors that must be considered carefully. The aim of this study was to determine the chemical, physical and organoleptic characteristics of shirataki noodles. The formulations used in this study was porang and tapioca flours with different ratio (100:0, 80:20, and 70:30). The results of the data obtained showed that the reduction of porang flour in shirataki noodles could decrease the elasticity and rehydration properties. The best formulation of shirataki noodle was made from 70% of porang flour. with a value of 11.98% water content, 2.26%, ash content, 0.02% fat content, 0.23% protein content, 85.50% carbohydrate content, 22.44% L* value, 72.22% rehydration power and 15.94% for elasticity.

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients.

In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZPI and CPC, respectively, were used. Formulations were developed at pH ~4.5, with a moisture target of 59%. Shea butter was used to target 15% fat, while tapioca starch was added to target the same carbohydrate content for all samples. Microstructural analysis showed differences among samples, with samples containing ZPI displaying a protein-rich layer surrounding the fat globules. Schreiber meltability and dynamic low amplitude oscillatory shear rheological analyses showed that increasing the proportion of ZPI was associated with increasing meltability and greater ability to flow at high temperatures. In addition, the sample containing only CPC showed the highest adhesiveness, springiness and cohesiveness values from the texture profile analysis, while the sample containing only ZPI exhibited the highest hardness. Furthermore, stretchability increased with increasing ZPI proportions. This work will help understanding of the role and potential of promising plant-protein-ingredient blends in formulating plant-based alternatives to cheese with desirable functional properties.

The nutritional content, omega fatty acids, and amino acids profiles of sorghum-moringa substituted tapioca noodles

Sorghum (Sorghum bicolor L. Moench) and moringa (Moringa oleifera) could be utilized to develop an innovative and functional food product, especially for stunting prevention, due to their nutritional content. In this study, those commodities were incorporated into tapioca noodle formulation, with the ratio of sorghum and tapioca flours was 20:80 and 5% moringa leaf flour. This formula resulted in 4.12% protein, 1.15% fat, 81.75% carbohydrate, and 5.88% dietary fiber and provided 353.77 kcal energy per 100g product. This made our product could be considered low-fat and a source of dietary fiber. Magnesium (42.89 mg/ 100 g), phosphorus (68.18 mg/100 g), zinc (0.58 mg/100 g), and iron (4.21 mg/100 g) were minerals presented in the product, while no vitamin A and D were detected. The complete essential amino acids were also found in this product, with 5.5; 26.4; and 32.7 mg/100 g of omega-3, -6, and -9 fatty acids, respectively. This result indicated the potency of health-promoting effects in stunted children. However, future research should emphasize increasing the protein content of sorghum-moringa substituted tapioca noodles.