Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to pr...Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.展开更多
The efficiency of using tapioca starch as a natural coagulant on semiconductor wastewater treatment was investigated. The silica content in the wastewater was pH dependent and it was found that the reduction of COD an...The efficiency of using tapioca starch as a natural coagulant on semiconductor wastewater treatment was investigated. The silica content in the wastewater was pH dependent and it was found that the reduction of COD and turbidity occurred at pH between 12 and 14 with measurements below 100 mg/L and 100 NTU respectively. A three-level factorial design experiment in the Response Surface Methodology (RSM) was applied to determine the influence of retention time and dosage of the tapioca starch. The parameters studied were chemical oxygen demand (COD), turbidity and total suspended solids (TSS). The R2 for turbidity, COD and TSS were 0.92, 0.92 and 0.77 respectively. Results indicate that the dosage of the tapioca starch has a higher influence on COD and turbidity reduction. Tapioca starch as a natural coagulant has shown that the optimum turbidity reduction was 99% at a settling time of 30 minutes with dosage of 0.1 g/L. The COD reduction was achieved at 87% after 60 min of retention time and 0.1 g/L of dosage while higher coagulant dosages reduced the TSS concentration to 10.9 mg/L at retention time between 50 to 60 minutes.展开更多
To study the characteristics of tuber starchgranules,firstly,three kinds of common tuber starches were separated and characterized by gravitational field-flow fractionation(GrFFF)instrument,and the ratios of large and...To study the characteristics of tuber starchgranules,firstly,three kinds of common tuber starches were separated and characterized by gravitational field-flow fractionation(GrFFF)instrument,and the ratios of large and small starch granules A/B were calculated.Then,the liquid of peak A and peak B was collected and observed by scanning electron microscope(SEM)to verify the separation result of GrFFF.Secondly,the particle size distribution and crystal characteristics were characterized by particle size analyser,X-ray diffraction(X-ray)and fourier transform infrared spectroscopy(FT-IR).Three kinds of tuber starches all had the bimodal distribution in GrFFF.Peak A contained large particles,and peak B contained small particles.For yam starch,the ratio of starch granules A/B was much higher than 1;for sweet potato starch the ratio was approximately equal to 1;for tapioca starch,the ratio was much lower than 1.Moreover,the starch granules of sweet potato and tapioca were both A-type crystallinity,while yam starch granules were C-type crystallinity.GrFFF could be used to characterize and separate large and small granules of tuber starches and estimate the ratio of starch granules A/B.Yam starch was suitable for the development of slowly digestible starch(one kind of functional food),which could delay the occurrence of metabolic syndrome,diabetes and cardiovascular diseases.Tapioca starch was suitable for plant capsules,which were safer than gelatin capsule and could prevent the"poison capsule"incident from happening.展开更多
Effect of microwave modification on tapioca starch at different moisture contents was studied with polarized light microscope. It was observed that loss of birefringence was initiated at hilum of granule. The polariza...Effect of microwave modification on tapioca starch at different moisture contents was studied with polarized light microscope. It was observed that loss of birefringence was initiated at hilum of granule. The polarization cross of most granules had become somewhat unclear, and reduction in clarity of the polarization cross was proportioned with the moisture contents of native starch as modification by microwave. When the moisture contents reached to 35.0%, the polarization cross of most granules was lost, and the critical point of native starch was 30% in microwave modification.展开更多
As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining ...As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste.The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste.The irregular network structure and high K^(+)/Ca^(2+)ion contents of molasses hydrocolloids exerted wrapping,adhesion,barrier,and hydration effects on starch,leading to the reduction of viscosity.The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%.This work shows the great potential of molasses hydrocolloids as a lowcost and desirable material for the viscosity reduction of tapioca starch.展开更多
The purpose of this study was to develop a calibration model to evaluate the moisture content of tapioca starch using the near infrared(NIR)spectral data in conjunction with partial least square(PIS)regression.The pre...The purpose of this study was to develop a calibration model to evaluate the moisture content of tapioca starch using the near infrared(NIR)spectral data in conjunction with partial least square(PIS)regression.The prediction ability was asessed using a separate prediction data set.Three groups of tapioca starch samples were used in this study:tapioca starch cake,dried tapioca starch and combined tapioca starch.The opt imum model obtained from the baseline ofset spectra of dried tapioca starch samples at the outlet of the factory drying process provided a cofficient of determination(R^(2)),standard error of prediction(SEP),bias and residual prediction deviation(RPD)of 0.974,0.16%,-0.092%and 7.4,respectively.The NIR spectroscopy protocol developed in this study could be a rapid method for evaluation of the moisture content of the tapioca starch in factory laboratories.It indicated the possibility of real-tine online monitoring and control of the tapioca starch cake feeder in the drying process.In addition,it was determined that there was.a stronger influence of the NIR absorption of both water and starch on the prediction of moisture content of the model.展开更多
Gel of tapioca starch (TS) is a suitable matrix for the formation of ZnS, CdS and core-shell ZnS/CdS as well as CdS/ZnS quantum dots (QDs). These QDs reside in the matrix as non-agglomerating 3 - 10 nm nanocrystals. I...Gel of tapioca starch (TS) is a suitable matrix for the formation of ZnS, CdS and core-shell ZnS/CdS as well as CdS/ZnS quantum dots (QDs). These QDs reside in the matrix as non-agglomerating 3 - 10 nm nanocrystals. It is demonstrated that amylopectin is responsible for the QDs formation rather than amylose. Combination of ZnS with CdS in the core-shell QDs results in the increase in the intensity of emission without any shift of its wavelength.展开更多
The increasing of tapioca production nowadays effected the production of waste. The waste of tapioca industries consists of two kinds, which were liquid waste and solid waste. Further more, tapioca solid waste treatme...The increasing of tapioca production nowadays effected the production of waste. The waste of tapioca industries consists of two kinds, which were liquid waste and solid waste. Further more, tapioca solid waste treatment was ineffective. Weather solid waste produced from the extraction process still contains high concentration of starch that can be used to produce high quality product, for example, bio ethanol or other alternative energy sources. Objective of these experimental work was utilizing solid waste of tapioca industries and looking for the exactly composition of n-amylase and gluco-amylase enzymes on the hydrolysis processes of the solid waste of tapioca. The exact composition from both enzymes can be expected to increase the yield of glucose. Variables of cx-amylase enzyme for this research were 0.3% （w/w） and 0.5% （w/w） with liquefaction time were 1 hour and 1.5 hours, and variables of glucoamylase enzyme were 0.3% （w/w） and 0.5% （w/w）. To achieve these goals, the experimental work was held in laboratory scale with batch process. Firstly, tapioca solid waste was pretreated at 90 ~C and added u-amylase enzyme for 1 hour and 1.5 hours （variable of liquefaction time）. Then, substrate was cooled down to 60 ~C added with proposed variables of glucoamylase enzyme, and was analysed 24 hours after added. This experiment showed the best ratio between a-amylase and glucoamylase enzymes 0.5%：0.5% with 1 hour of liquefaction time. The highest glucose reaches 8.468% and yields 0.892 （g glucose/g starch） with starch conversion of 59.94%. KM = 0.0468 g/mL and rmax = 0.311 g/mL·h,展开更多
The research study properties of the starch-based foam from mixed between tapioca starch and octenyl succinate starch (OSA starch), have addition alpha-chitin prepared by hot compression molding method. Tapioca starch...The research study properties of the starch-based foam from mixed between tapioca starch and octenyl succinate starch (OSA starch), have addition alpha-chitin prepared by hot compression molding method. Tapioca starch with 50% OSA starch was investigated. For composite foam tapioca starch mixed by adding alpha-chitin at 5% - 30% of starch weight, it was found that water absorption was reduced. The higher alpha-chitin content in blending foam, the denser of foam structure observed which resulted in increasing of the foam density. The maximum bending stress of composite starch was decreased, but increasing the maximum bending strain.展开更多
The experiment compared the physical characteristics of aqua feed with crude or gelatinized tapioca starch as sources of energy.The bulk density(BD),water absorption index(WAI),water solubility index(WSI),pellet durab...The experiment compared the physical characteristics of aqua feed with crude or gelatinized tapioca starch as sources of energy.The bulk density(BD),water absorption index(WAI),water solubility index(WSI),pellet durability index(PDI)and water stability(WS)were measured in both experimental diets.The results showed significant variations(p<0.05)in BD and WAI in diet with crude tapioca starch while non-significant variations(p>0.05)were recorded for WSI and WS in both diets.The higher BD of a diet,the better its ability in resisting external forces that can cause disintegration.A high BD also reduces ability to the feed material shrinking,thereby preventing loss to feed dust and fines.The results of WSI,WS and PDI of diets denotes that both pellets were water stable and could spend about same time in water but diet with gelatinized starch had a better water absorption index and pellet durability index.Furthermore,proximate composition of diets showed that diets with gelatinized starch had low moisture(9.04%),low fibre(5.24%),and higher ash(13.61%)and lipid(9.64%)contents.It can be concluded from this experiment that diets with gelatinized starch stands the chance of being a better functional feed for small-scale fish farmers in Sub-Saharan Africa.展开更多
This work explores the development of biodegradable laminar composite foams for cushioning applications.The focus lies on overcoming the inherent brittleness of starch foams by incorporating various paper types as rei...This work explores the development of biodegradable laminar composite foams for cushioning applications.The focus lies on overcoming the inherent brittleness of starch foams by incorporating various paper types as rein-forcement.Tapioca starch and glutinous starch were blended in varying ratios(100:0–0:100)to optimize the base material’s properties.The morphology,density,flexural strength,and impact strength of these starch blends were evaluated.The results revealed a trade-off between impact strength and density,with increasing glutinous starch content favoring impact resistance but also leading to higher density.The optimal ratio of tapioca to glutinous starch for achieving maximumflexural strength and modulus was determined to be 60:40.Theflexural strength of the composite material at this ratio reached a peak value of 5.3±0.6 MPa,significantly surpassing theflexural strength of pure tapioca foam,which was measured to be 3.5±0.4 MPa.Building on this foundation,novel lami-nar composite foams were fabricated using the 60:40 starch blend reinforced with mulberry paper,kraft paper,and newsprint paper.To enhance the interfacial adhesion between the starch matrix and paper reinforcement,a silane coupling agent was employed at a 10 wt%loading on the paper.The incorporation of paper reinforcement into starch foams was found to enhance their mechanical properties.Specifically,flexural strength values increased from 5.3±0.6 MPa for the unreinforced starch foam to 6.8±0.6 MPa,8.1±0.9 MPa,and 7.4±0.1 MPa when reinforced with mulberry paper,kraft paper,and newsprint paper,respectively.Notably,kraft paper reinforcement led to the most enhancements inflexural strength,flexural modulus,and impact strength.This research paves the way for developing sustainable cushioning materials with competitive mechanical properties using bio-based resources like starch and paper.展开更多
文摘Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.
文摘The efficiency of using tapioca starch as a natural coagulant on semiconductor wastewater treatment was investigated. The silica content in the wastewater was pH dependent and it was found that the reduction of COD and turbidity occurred at pH between 12 and 14 with measurements below 100 mg/L and 100 NTU respectively. A three-level factorial design experiment in the Response Surface Methodology (RSM) was applied to determine the influence of retention time and dosage of the tapioca starch. The parameters studied were chemical oxygen demand (COD), turbidity and total suspended solids (TSS). The R2 for turbidity, COD and TSS were 0.92, 0.92 and 0.77 respectively. Results indicate that the dosage of the tapioca starch has a higher influence on COD and turbidity reduction. Tapioca starch as a natural coagulant has shown that the optimum turbidity reduction was 99% at a settling time of 30 minutes with dosage of 0.1 g/L. The COD reduction was achieved at 87% after 60 min of retention time and 0.1 g/L of dosage while higher coagulant dosages reduced the TSS concentration to 10.9 mg/L at retention time between 50 to 60 minutes.
文摘To study the characteristics of tuber starchgranules,firstly,three kinds of common tuber starches were separated and characterized by gravitational field-flow fractionation(GrFFF)instrument,and the ratios of large and small starch granules A/B were calculated.Then,the liquid of peak A and peak B was collected and observed by scanning electron microscope(SEM)to verify the separation result of GrFFF.Secondly,the particle size distribution and crystal characteristics were characterized by particle size analyser,X-ray diffraction(X-ray)and fourier transform infrared spectroscopy(FT-IR).Three kinds of tuber starches all had the bimodal distribution in GrFFF.Peak A contained large particles,and peak B contained small particles.For yam starch,the ratio of starch granules A/B was much higher than 1;for sweet potato starch the ratio was approximately equal to 1;for tapioca starch,the ratio was much lower than 1.Moreover,the starch granules of sweet potato and tapioca were both A-type crystallinity,while yam starch granules were C-type crystallinity.GrFFF could be used to characterize and separate large and small granules of tuber starches and estimate the ratio of starch granules A/B.Yam starch was suitable for the development of slowly digestible starch(one kind of functional food),which could delay the occurrence of metabolic syndrome,diabetes and cardiovascular diseases.Tapioca starch was suitable for plant capsules,which were safer than gelatin capsule and could prevent the"poison capsule"incident from happening.
文摘Effect of microwave modification on tapioca starch at different moisture contents was studied with polarized light microscope. It was observed that loss of birefringence was initiated at hilum of granule. The polarization cross of most granules had become somewhat unclear, and reduction in clarity of the polarization cross was proportioned with the moisture contents of native starch as modification by microwave. When the moisture contents reached to 35.0%, the polarization cross of most granules was lost, and the critical point of native starch was 30% in microwave modification.
基金supported by the National Natural Science Foundation of China(U21B2097)the National Key Research and Development Program of China(2018YFA0901500)the Jiangsu Postdoctoral Research Foundation(2019K242)。
文摘As a low cost non-staple food resource,the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application.Herein,molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste.The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste.The irregular network structure and high K^(+)/Ca^(2+)ion contents of molasses hydrocolloids exerted wrapping,adhesion,barrier,and hydration effects on starch,leading to the reduction of viscosity.The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%.This work shows the great potential of molasses hydrocolloids as a lowcost and desirable material for the viscosity reduction of tapioca starch.
文摘The purpose of this study was to develop a calibration model to evaluate the moisture content of tapioca starch using the near infrared(NIR)spectral data in conjunction with partial least square(PIS)regression.The prediction ability was asessed using a separate prediction data set.Three groups of tapioca starch samples were used in this study:tapioca starch cake,dried tapioca starch and combined tapioca starch.The opt imum model obtained from the baseline ofset spectra of dried tapioca starch samples at the outlet of the factory drying process provided a cofficient of determination(R^(2)),standard error of prediction(SEP),bias and residual prediction deviation(RPD)of 0.974,0.16%,-0.092%and 7.4,respectively.The NIR spectroscopy protocol developed in this study could be a rapid method for evaluation of the moisture content of the tapioca starch in factory laboratories.It indicated the possibility of real-tine online monitoring and control of the tapioca starch cake feeder in the drying process.In addition,it was determined that there was.a stronger influence of the NIR absorption of both water and starch on the prediction of moisture content of the model.
文摘Gel of tapioca starch (TS) is a suitable matrix for the formation of ZnS, CdS and core-shell ZnS/CdS as well as CdS/ZnS quantum dots (QDs). These QDs reside in the matrix as non-agglomerating 3 - 10 nm nanocrystals. It is demonstrated that amylopectin is responsible for the QDs formation rather than amylose. Combination of ZnS with CdS in the core-shell QDs results in the increase in the intensity of emission without any shift of its wavelength.
文摘The increasing of tapioca production nowadays effected the production of waste. The waste of tapioca industries consists of two kinds, which were liquid waste and solid waste. Further more, tapioca solid waste treatment was ineffective. Weather solid waste produced from the extraction process still contains high concentration of starch that can be used to produce high quality product, for example, bio ethanol or other alternative energy sources. Objective of these experimental work was utilizing solid waste of tapioca industries and looking for the exactly composition of n-amylase and gluco-amylase enzymes on the hydrolysis processes of the solid waste of tapioca. The exact composition from both enzymes can be expected to increase the yield of glucose. Variables of cx-amylase enzyme for this research were 0.3% （w/w） and 0.5% （w/w） with liquefaction time were 1 hour and 1.5 hours, and variables of glucoamylase enzyme were 0.3% （w/w） and 0.5% （w/w）. To achieve these goals, the experimental work was held in laboratory scale with batch process. Firstly, tapioca solid waste was pretreated at 90 ~C and added u-amylase enzyme for 1 hour and 1.5 hours （variable of liquefaction time）. Then, substrate was cooled down to 60 ~C added with proposed variables of glucoamylase enzyme, and was analysed 24 hours after added. This experiment showed the best ratio between a-amylase and glucoamylase enzymes 0.5%：0.5% with 1 hour of liquefaction time. The highest glucose reaches 8.468% and yields 0.892 （g glucose/g starch） with starch conversion of 59.94%. KM = 0.0468 g/mL and rmax = 0.311 g/mL·h,
文摘The research study properties of the starch-based foam from mixed between tapioca starch and octenyl succinate starch (OSA starch), have addition alpha-chitin prepared by hot compression molding method. Tapioca starch with 50% OSA starch was investigated. For composite foam tapioca starch mixed by adding alpha-chitin at 5% - 30% of starch weight, it was found that water absorption was reduced. The higher alpha-chitin content in blending foam, the denser of foam structure observed which resulted in increasing of the foam density. The maximum bending stress of composite starch was decreased, but increasing the maximum bending strain.
文摘The experiment compared the physical characteristics of aqua feed with crude or gelatinized tapioca starch as sources of energy.The bulk density(BD),water absorption index(WAI),water solubility index(WSI),pellet durability index(PDI)and water stability(WS)were measured in both experimental diets.The results showed significant variations(p<0.05)in BD and WAI in diet with crude tapioca starch while non-significant variations(p>0.05)were recorded for WSI and WS in both diets.The higher BD of a diet,the better its ability in resisting external forces that can cause disintegration.A high BD also reduces ability to the feed material shrinking,thereby preventing loss to feed dust and fines.The results of WSI,WS and PDI of diets denotes that both pellets were water stable and could spend about same time in water but diet with gelatinized starch had a better water absorption index and pellet durability index.Furthermore,proximate composition of diets showed that diets with gelatinized starch had low moisture(9.04%),low fibre(5.24%),and higher ash(13.61%)and lipid(9.64%)contents.It can be concluded from this experiment that diets with gelatinized starch stands the chance of being a better functional feed for small-scale fish farmers in Sub-Saharan Africa.
基金funded by the Thailand Science Research and Innovation(TSRI)under Fundamental Fund 2023(Project:Advanced Materials and Manufacturing for Applications in New S-Curve Industries).
文摘This work explores the development of biodegradable laminar composite foams for cushioning applications.The focus lies on overcoming the inherent brittleness of starch foams by incorporating various paper types as rein-forcement.Tapioca starch and glutinous starch were blended in varying ratios(100:0–0:100)to optimize the base material’s properties.The morphology,density,flexural strength,and impact strength of these starch blends were evaluated.The results revealed a trade-off between impact strength and density,with increasing glutinous starch content favoring impact resistance but also leading to higher density.The optimal ratio of tapioca to glutinous starch for achieving maximumflexural strength and modulus was determined to be 60:40.Theflexural strength of the composite material at this ratio reached a peak value of 5.3±0.6 MPa,significantly surpassing theflexural strength of pure tapioca foam,which was measured to be 3.5±0.4 MPa.Building on this foundation,novel lami-nar composite foams were fabricated using the 60:40 starch blend reinforced with mulberry paper,kraft paper,and newsprint paper.To enhance the interfacial adhesion between the starch matrix and paper reinforcement,a silane coupling agent was employed at a 10 wt%loading on the paper.The incorporation of paper reinforcement into starch foams was found to enhance their mechanical properties.Specifically,flexural strength values increased from 5.3±0.6 MPa for the unreinforced starch foam to 6.8±0.6 MPa,8.1±0.9 MPa,and 7.4±0.1 MPa when reinforced with mulberry paper,kraft paper,and newsprint paper,respectively.Notably,kraft paper reinforcement led to the most enhancements inflexural strength,flexural modulus,and impact strength.This research paves the way for developing sustainable cushioning materials with competitive mechanical properties using bio-based resources like starch and paper.
