An aqueous solution of tapioca starch was successfully used as a chelating agent in the sol-gel synthesis Co0.7Me0.3Fe2O4, where Me denotes Co, Mn, Cu, Ni, or Zn. The hysteresis loops all sintered ferrites revealed ferrimagnetic properties. saturation magnetization reduced Co0.7Cu0.3Fe2O4 and Co0.7Ni0.3Fe2O4 because ion substitutions with smaller magnetic moments. Interestingly, exhibited highe...

Resistant starches are non-digestible starches that are fermented in the colon by microbiota. These carbohydrates are prebiotic and can be beneficial to consumer health. Many types of resistant starch exist with varying physical properties that may result in differences in fermentability. The objective of this research project was to compare potential prebiotic effects and fermentability of fou...

Native starches contain variable amounts of phosphorus. Samec and coworkers (1, 2) first showed that the phosphorus-containing components are not identical in all starches. In cereal starches most, if not all, of the phosphorus is contained in phosphatides which are loosely bound to the polysaccharide. Other starches such as potato, arrowroot, tapioca, and sago contain phosphorus esterified wit...

Mango suffers from numerous diseases throughout its life due to fungal growth. Primarily, mango is infected with anthracnose, a disease caused by Collectotrichum gloeosporioides. In the present study, fruits were coated zinc oxide (ZnO) and tapioca starch solution at different concentrations stored room temperature for week. The growth of any black spots on outer surface fruit peel was observed...

Consumers are show interest in plant-based by-products due to their potential health-promoting properties. Coconut residue is food waste from coconut milk that potentially rich bioactive compounds, protein and dietary fibre. The effects of substituting cassava starch with on the functional properties (bulk density, water absorption swelling indexes), proximate composition, energy value flour, s...

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and bipha...

Caramel colors are brown powders or viscous liquids that are used to impart yellow to dark brown and have been used in carbonated beverages, distilled liquors, wines, pharmaceutical, extracts, bakery products, candy, soups, and baked beans for decades. This color additive can be prepared from various sources of carbohydrates such as glucose, corn, molasses, wheat, and tapioca hydrolysates by co...