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Functional properties of soy-enriched tapioca

机译：大豆浓缩木薯的功能特性

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The study was conducted to investigate the effect of soy-substitution on functional properties of tapioca a partially gelatinised irregular starch grit made from cassava. Starch was extracted from cassava tubers and soy-tapioca was produced by incorporation of full-fat soy flour into moist starch at four levels of substitution; 15: 85, 25: 75, 50: 50 before granulation and gelatinization. Functional properties of soy-tapioca samples: water absorption, bulk density, swelling capacity, oil absorption capacity, dispersibility, gelation capacity, syneresis, transmittance and pasting characteristics were determined and compared with that of tapioca. Results show that functional properties of soy-tapioca differ from each other as the ratio of soy substitution increases. Gelation, oil absorption, dispersibility, swelling, viscosity and transmittance, decreased as soy-substitution increased while water absorption capacity increased. Functional properties of soy-tapioca (15:85) suggest that it can compare favourably with that of tapioca. Enrichment of tapioca with soy flour to enhance its nutritional value is feasible however; increase in the level of soy substitution beyond 15% will alter the functional properties and affect the gelatinous nature of the tapioca meal. This may affect its acceptability and utilization by the consumers. Soy–tapioca (15: 85) can provide a nutrient dense alternative to tapioca and enhance nutritional security.
机译：进行该研究以研究大豆替代对木薯淀粉的功能特性的影响，木薯淀粉是由木薯制成的部分糊化的不规则淀粉砂。从木薯块茎中提取淀粉，通过在四个替代水平上将全脂大豆粉掺入湿淀粉中来生产大豆粉。制粒和糊化前15：85，25：75，50：50测定了大豆木薯样品的功能性质：吸水率，堆积密度，溶胀能力，吸油能力，分散性，胶凝能力，脱水收缩，透射率和糊化特性，并将其与木薯淀粉进行了比较。结果表明，随着大豆替代比例的增加，大豆木薯淀粉的功能特性互不相同。凝胶化，吸油性，分散性，溶胀性，粘度和透射率随大豆取代率的增加而降低，而吸水率则提高。大豆木薯淀粉的功能特性（15:85）表明它可以与木薯淀粉相比。然而，用大豆粉丰富木薯粉以增加其营养价值是可行的。大豆替代水平的增加超过15％将改变功能特性并影响木薯粉的凝胶性质。这可能会影响其被消费者接受和利用。大豆木薯粉（15：85）可以提供木薯淀粉的高营养替代品，并增强营养安全性。

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