Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps

Evaluation of quality parameters of fried chicken chips containing different levels of roasted chickpea and corn flour

The effect of roasted chickpea and corn flour on the quality characteristics of chicken breast meat-based chips was evaluated in the present study. The chips are prepared in three formulations as follows: CC-1 (5 % corn-15 % roasted chickpea flour), CC-2 (10 % corn-10 % roasted chickpea flour), and CC-3 (15 % corn-5 % roasted chickpea flour). The chips dough was placed into a single screw extruder, and the extrudates were dried for 1.5 h at 50 °C to get final moisture content of 10 %. Afterward, the extrudate samples were deep-fat fried for 30 s at 180 °C using a deep fryer, cooled on a baking tray for 20 min at room temperature, manually coated with ready chip spices as a flavoring in each baking tray and performed with chemical analyses such as proximate composition, pH value, TBARS (Thiobarbituric Acid Reactive Substances) value, carbonyl content and hardness value. The results showed that CC-1, and CC-2 samples had similar moisture, protein, and ash contents, while CC-3 samples were statistically higher in fat, and carbohydrate content compared to other samples (P < 0.05). The amounts of roasted chickpea and corn flour significantly affected the pH value of the chips (P < 0.05). TBARS values, and carbonyl contents showed statistically increments (P < 0.05) up to 60 days at room temperature were observed for all samples. A decrease in hardness was observed in all samples with storage, but an increase was observed with increasing corn flour level. The meat-based chips provided both an alternative to new gluten-free products for celiacs, and an important source of protein for athletes.

Feed wafers from fermented sugarcane tops and Tithonia diversifolia with added tapioca starch: Effects on physical quality and in-vitro parameters for ruminant feed

Background

Alternative feeds for ruminants that can be explored are sugarcane tops as a source of crude fiber and tithonia as a source of protein. Long droughts and direct use of these components may not meet nutritional standards. Processing technologies such as wafer production, using tapioca starch as an adhesive, can improve feed durability, storage, and nutritional consistency. The addition of tapioca starch in ruminants' feed should be considered, as its high starch content may affect overall feed digestibility.

Aim

This research aims to assess at knowing the impact of the use of tapioca starch as an adhesive on complete feed wafers based on fermented sugarcane tops and tithonia to produce sturdy physical quality of wafers and increase in vitro digestibility of nutrients.

Methods

The experiment used a group randomized design with four treatments, consisting of 5% tapioca starch in the ration (T1), 10% tapioca starch in the ration (T2), 15% tapioca starch in the ration (T3), 20% tapioca starch in the ration (T4), and five groups as replicates. The parameters included the physical properties of wafers (aroma, texture, color, water binding capacity, and density), in vitro digestibility of nutrients, volatile fatty acids production, NH3, pH, methane gas production, and total gas production.

Results

The results indicated that the use of tapioca starch had a non-significant effect (p > 0.05) on color and a significant effect (p < 0.05) on aroma and texture. Digestibility of nutrients, rumen fluid characteristics, and total gas and methane gas production were significant (p < 0.05). Has a firm, dense texture (not easily broken), a distinctive aroma of wafers, and a stable rumen pH of 6.96 in the T2 treatment made effective rumen conditions indicated by dry matter digestibility of 62.41%, organic matter digestibility of 62.52%, and protein digestibility of 64.40%.

Conclusion

The research concludes that in the T2 treatment, the addition of 10% tapioca flour as an adhesive and energy source in a complete feed wafer ration based on fermented sugarcane tops and tithonia being the best treatment for physical quality, and nutrient digestibility.

Modified polysaccharides for food packaging applications: A review

Development of new food packaging materials is crucial to reduce the use of single-use plastics and to limit their destructive impact on the environment. Polysaccharides provide an alternative solution to this problem. This paper summarizes and discusses recent research results on the potential of modifying polysaccharides as materials for film and coating applications. Modifications of polysaccharides significantly affect their properties, as well as their application usability. Although modifications of biopolymers for packaging applications have been widely studied, polysaccharides have attracted little attention despite being a prospective, environmentally friendly, and economically viable packaging alternative. Therefore, this paper discusses approaches to the development of biodegradable, polysaccharide-based food packaging materials and focuses on modifications of four polysaccharides, such as starch, chitosan, sodium alginate and cellulose. In addition, these modifications are presented not only in terms of the selected polysaccharide, but also in terms of specific properties, i.e. hydrophilic, barrier and mechanical properties, of polysaccharides. Such a presentation of results makes it much easier to select the modification method to improve the unsatisfactory properties of the material. Moreover, very often it happens that the applied modification improves one and worsens another property, which is also presented in this review.