Publications

1.
Natalie Russ, Birgitta I. Zielbauer, Marta Ghebremedhin, and Thomas A. Vilgis, "Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan," Food Hydrocolloids 56, 180-188 (2016).

Modified starches

Modification of tapioca starch pastes

Starch is one of the most widely used stabilizing, thickening and gelling agent in the food industry. Since early human history, starchy foods derived from seeds, roots or tubers have been consumed as part of the daily diet. Tapioca starch is obtained from the roots of the cassava plant or also known as yucca or manioc. Due to its low amylose content, the tapioca starch pastes reach only a low viscosity which gives an ideal starting point for modifications. The combination with hydrocolloids alters the viscoelastic behavior and texture of the pastes.

Fig. 1: SEM image of tapioca starch granules. Zoom Image

Fig. 1: SEM image of tapioca starch granules.

One disadvantage of starches in general is their need of heat to build a certain viscosity and to act as thickening or gelling agent. Here, pre-gelatinized starch can be an adequate approach to handle this challenge.

 
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