Granular tapioca was thermally blended with poly(lactic acid) (PLA). All blends were prepared using a plasti-corder and characterized for tensile properties, thermal properties and morphology. Scanning electron micrographs showed that phase separation occurred, leading to poor tensile properties. Therefore, methylenediphenyl diisocyanate (MDI) was used as an interfacial compatibilizer to improv...

A case of metastatic tapioca melanoma of the iris in a 12-year-old girl is reported. The patient had heterochromia, a red painful eye, and was treated for iritis with secondary glaucoma. In the course of 5 months iris lesions with the clinical appearance of tapioca pudding developed, and biopsy disclosed a melanoma. The eye was immediately enucleated, and pathological examination showed a melan...

The physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additiona...

The objective of this study was to document the immunological effects of growing shrimp in biofloc systems. The experiment consisted of four types of biofloc systems in which bioflocs were produced by daily supplementation of four different carbon sources, i.e. molasses, tapioca, tapioca-by-product, and rice bran, at an estimated C/N ratio of 15 and a control system without any organic carbon a...

starch is found in abundance in nature and it is one of the raw materials used for food packaging because of the low price, biodegradability, good mechanical and barrier properties. the recycling ability of coating materials was significantly increased by using edible films and coating in comparison to traditional packaging and it could be an alternative for synthetic films. in this research, t...

One of the most important food problems of India and many other east and south-east Asian countries, in general, is the provision of adequate amounts of cereals in the diet to meet the caloric requirements of the people. The total production of food grains has been steadily increasing as a result of improved methods of agriculture, but the demand from the rapidly growing population has also cor...

The present study was undertaken to evaluate the effects of three different fillers i.e. rice flour, tapioca starch and potato starch, on the physico-chemical and sensory attributes of chicken meat caruncles, so as to find the best filler for chicken snacks. Four different batches were prepared as follows control (35% refined wheat flour), T-1 (22.75% refined wheat flour + 12.25% rice flour), T...

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...

Studies on Co-Culture fermentation of tapioca flour as the substrate symbiotic strains of starch digesting Aspergillus niger and non starch digesting and sugar fermenting Saccharomyces Cerevisaie in a batch fermentation. The effect of Carbon to Nitrogen (C/N) ratio of the fermentation medium on ethanol concentration and biomass was investigated. The optimum C/N ratio of the fermentation medium ...

Direct fermentation of 226 white rose tapioca stem to ethanol by Fusarium oxysporum was studied in a batch reactor. Fermentation of ethanol can be achieved by sequential pretreatment using dilute acid and dilute alkali solutions using 100 mesh tapioca stem particles. The quantitative effects of substrate concentration, pH and temperature on ethanol concentration were optimized using a full fact...