title: Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product.
abstract: Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (99:1 (w/w) ratio) of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations ranged from 0.25% to 6.0% (w/w of starch) at 45°C for 3h. Starch paste clarity decreased with increasing concentration of STMP/STPP mixture. Variations of swelling power, solubility, pasting, gelatinization, and rheological properties of the CLTS were found. Thermogravimetric analysis exhibited higher thermal stability for the CLTS granules compared to the native one. Among the samples, the CLTS prepared using 1.0% STMP/STPP (1.0%-CLTS) and soup containing the 1.0%-CLTS exhibited the strongest gel characteristic and the greatest shear resistant properties. The 1.0%-CLTS improved the textural properties and sensory quality of soups.
authors.affiliation: Food Technology Program, Mahidol University, Kanchanaburi Campus, Kanchanaburi 71150, Thailand.
authors.forename: Rungtiwa
authors.initials: R
authors.lastname: Wongsagonsup
authors.forename: Thamonwan
authors.initials: T
authors.lastname: Pujchakarn
authors.forename: Suparat
authors.initials: S
authors.lastname: Jitrakbumrung
authors.forename: Weerawut
authors.initials: W
authors.lastname: Chaiwat
authors.forename: Asira
authors.initials: A
authors.lastname: Fuongfuchat
authors.forename: Saiyavit
authors.initials: S
authors.lastname: Varavinit
authors.forename: Somsak
authors.initials: S
authors.lastname: Dangtip
authors.forename: Manop
authors.initials: M
authors.lastname: Suphantharika
mesh_terms: D055598:Chemical Phenomena; D005502:Food; D002365:Manihot / Q000737:chemistry*; D010758:Phosphorus / Q000737:chemistry; D012212:Rheology; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D013649:Taste
chemical_list: D010758:Phosphorus; D013213:Starch
keywords: Cross-linked tapioca starch; Physicochemical properties; Rheological properties; Sodium trimetaphosphate; Sodium tripolyphosphate