Ingredients delivering functional and nutritional benefits are of interest to food manufacturers. Isomaltooligosaccharides (IMOs) which serve as alternate sweeteners fit into this category. IMOs are a mixture of α-(1 → 6) and α-(1 → 4)-linked glucose oligomers, synthesized by an enzymatic reaction from starch (corn, tapioca). The aim of this study was to evaluate the fermentability and glycemic...

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) h...

Sago, the tapioca starch is manufactured by over 800 small-scale units located in the Salem district, Tamil Nadu, India. During the processing of sago it generates huge quantities of biodegradable solid waste, as crushed tubers. In present study an attempt was made to convert these biodegradable solid sago tubers into value added compost using an exotic earthworm, Eudrilus eugeniae. The experim...

Before releasing a new variety, the promising cassava genotype should be tested in some environments. This test is precondition for variety. The purpose of experiment to fulfill said precondition. experiments were done eight environments during 2010-2011 with an RCBD (Randomized Complete Block Design) and repeated three times. plants planted distance 100 cm between rows 80 within row. by testin...