Structure, properties, and potential applications of waxy tapioca starches – A review

Chao-Feng Hsieh,Weichang Liu,Judith K. Whaley,Yong-Cheng Shi

Trends in Food Science & Technology（2019）

引用 59|浏览29

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摘要

•Development of waxy tapioca starch (WTS) was reviewed.•Properties of WTS were compared to the normal genotype and other waxy starches.•WTS had a low proportion of chains with DP 13–24 that associated with retrogradation.•WTS paste was stable to freeze-thaw and cold storage conditions.•WTS could serve as a clean-label thickener in frozen foods.

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关键词

Tapioca,Cassava,Waxy starch,Clean-label,Freeze-thaw stability,Chain-length distribution,Retrogradation

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