Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

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 ...

Indian sago starch extracted from Tapioca roots finds its application not only as a food but also numerous commercial applications. In the present review we are discussing concisely the extraction, physiochemical properties, chemical modifications and pharmaceutical applications of Indian sago starch. The sago starch is a cheap, easily available, biodegradable and a versatile polymer. Starch ha...

Starch is the most abundant biomass and potential replacement of single-use packaging; however, lack water durability wet strength restrict applicability starches. Hemiacetal/acetals cross-linked starch film have stability, possess poor owing to crystallinity. In this study, we prepared TEMPO-oxidized cellulose nanofiber (TCNF)/starch composite films by mixing different-storage-duration native ...

Cationic waxy corn starch was prepared from waxy corn starch with 2,3epoxypropyl trimethyl ammonium chloride (ETMAC) as a cationic etherifying reagent. Its structure was identified by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), and X-ray powder diffraction (XRD). The results showed that quaternary ammonium groups were introduced successfully into the waxy...

There is growing interest among consumers in foods for sustained energy management, and an increasing number of ingredients are emerging to address this demand. The SUSTRA™ 2434 slowly digestible carbohydrate is a blend of tapioca flour and corn starch, with the potential to provide balanced energy after a meal. The aim of the study was to characterize this starch's digestion profile in vitro (...

Microbial modification of starch with Ophiostoma spp. was investigated, with the purpose of developing a novel packaging material for the food or pharmaceutical industries. Various starch sources, such as tapioca, potato, corn, rice and amylopectin were tested as raw materials. The initial screening demonstrated that tapioca and potato starch had better performance for biopolymer production. Th...

Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...

Abstract Ariid catfish is a demersal fish species with high production rate. Fishbone by-product protein content converted into gelatin. Gelatin can be utilized as an edible film due to its low water resistance and tensile strength so that suitable polymer needed form good film, namely chitosan tapioca starch. This study aimed determine the effect of on characteristics best formulation ariid bo...