Effect of Flash Drying on the Physicochemical Characteristics of Tapioca Starch

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Published Aug 27, 2024
https://doi.org/10.55043/jaast.v8i3.294
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Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology

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Januar Nasution
Bina Nusantara University
Felix Widodo
Bina Nusantara University
Diana Lo
Bina Nusantara University
Thitipong Phothisoot
Kasetsart University
Teeradate Kongpichitchoke
British Academic Centre

Abstract

Tapioca starch is widely used as a relatively cheap binder, thickener, and emulsion stabilizer. The product is often produced in Indonesia through several drying methods capable of influencing the functional properties and commercial price. Therefore, this study aimed to compare the effect of flash and sun drying on the physicochemical properties of tapioca starch. The focus was on the viscosity, change time from starch to dough, solubility level, gelatinization time, final gelatin height, color, white level, moisture content, degree of acid, crude fiber, and starch percentage. The results showed that flash drying significantly reduced the viscosity, a* value, white level, moisture content, and degree of acid. Meanwhile, the change time from starch to dough and L* value was significantly higher. It was concluded that flash drying had several advantages and disadvantages over sun-drying but could be used as an alternative time-efficient and more hygienic method.

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Januar Nasution, Bina Nusantara University

Industrial Engineering Department, Faculty of Engineering

Felix Widodo, Bina Nusantara University

Food Technology Department, Faculty of Engineering

Diana Lo, Bina Nusantara University

Food Technology Department, Faculty of Engineering

Thitipong Phothisoot, Kasetsart University

Department of Food Engineering, Faculty of Engineering at Kamphaeng Saen Campus

How to Cite
1.
Nasution J, Widodo F, Lo D, Phothisoot T, Kongpichitchoke T. Effect of Flash Drying on the Physicochemical Characteristics of Tapioca Starch. J. appl. agricultural sci. technol. [Internet]. 2024Aug.27 [cited 2024Oct.15];8(3):282-9. Available from: https://www.jaast.org/index.php/jaast/article/view/294

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