global research and market analysis on tapioca starch
DESCRIPTION
Tapioca is a woody perennial shrub with an edible root that grows in tropical and subtropical regions, such as Asia and southern Africa. Tapioca is a starchy, granular meal made from tapioca roots that may be eaten as a vegetable, baked into bread, or used to thicken liquid dishes like puddings. Tapioca juice is a Brazilian term that means “tapioca juice.” Cassava is a staple meal for an estimated 800 million people worldwide (FAO, 2013). In 2016, global output was 277 million tons. In a recent FAO food outlook study, cassava was the sole root (FAO, 2018). Cassava root has unique features that make it a viable botanical source of starch. The root has a low protein and fat content, making its starch, often known as tapioca, easier to isolate. Tapioca is made from dried and processed cassava (manioc) root used in food, paper, and toothpaste. The Tapioca Starch is discussed in this article, as well as contemporary research trends. OUTLINE: • Market view • What are the global manufacturing areas? • What is the Cassava production across the world • Food application • Conclusion Food Research Lab can help you solve these problems related to formulated several Tapioca-based products. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before. Want to know more visit here: https://bit.ly/3AHR48K Want to Know about our service: https://bit.ly/3kjHW0R Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656 , INDIA- +91 9566299022 Email: [email protected]TRANSCRIPT
Global Research andMarket Analysis onTapioca StarchAn Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]
02
Market view
Tapioca Starch
Modification
Waxy Starch
Food Applications
Conclusion
TODAY'S DISCUSSION
Tapioca is a woody perennial shrub with an edibleroot that grows in tropical and subtropical regions,such as Asia and southern Africa.
Tapioca is a starchy, granular meal made fromtapioca roots that may be eaten as a vegetable,baked into bread, or used to thicken liquid dishes likepuddings.
Tapioca juice is a Brazilian term that means"tapioca juice." Cassava is a staple meal for anestimated 800 million people worldwide (FAO, 2013).
In 2016, global output was 277 million tons. Contd...
In a recent FAO food outlook study, cassava was the sole root (FAO, 2018).
Cassava root has unique features that make it a viable botanical source of starch.
The root has a low protein and fat content, making its starch, often known astapioca, easier to isolate.
Tapioca is made from dried and processed cassava (manioc) root used in food,paper, and toothpaste.
The Tapioca Starch is discussed in this article, as well as contemporary researchtrends.
According to a recent analysis, the global tapiocastarch market is expected to increase at a pace of 4.8% in value from 2019 to 2027, reaching USD 9.28billion.
In the tropics, cassava is an essential crop for foodsecurity and revenue production.
With an annual production of 38.18 million tonnes,Nigeria has the highest area under cassava (22.25%) of all cassava-growing countries worldwide.
MARKET VIEW
Contd...
The Congo Democratic Republic is the world'ssecond-largest producer of cassava, accounting for10% of global output. Brazil is the world's third-largestcountry by land and the second-largest by production.
India leads the world in cassava productivity, with 27.92t/ha compared to the global average of 10.76 t/ha.
India accounts for 1.30% of the global manufacturingarea.
On the other hand, India is fourth in Asia and 14th interms of space, and third in Asia and seventh globally incassava root output.
Contd...
Although it is grown in 13 states across India, it is mainly grown in its southernpeninsular region and the northeast to a lesser degree.
Due to the ideal environment and practical usage, the crop is concentrated inKerala, Tamil Nadu, and Andhra Pradesh.
Figure. 1. Cassava production across the world (Source: worldatlas, 2017)
An illustration of the tapioca starch production process
TAPIOCA STARCHTapioca starch comes from the cassava plant roots, whichgrows between the Tropics of Cancer and Capricorn intropical climates.
Cassava is called yucca in Central America, mandioca ormanioca in Brazil, tapioca in India and Malaysia, andcassada or cassava (Africa and Southeast Asia).
Cassava refers to the plant's roots in North America andEurope; tapioca refers to starch and other processed goods.
The plant belongs to the spurge family of plants(Euphoriaceae).
Contd...
Cassava was previously classified as two edible species of thegenus Manihot, Manihot ultissima Phol and Manihot palmata,based on the occurrence of high and low cyanideconcentration in roots (also known as "bitter" and "sweet"cassava).
Manihot esculenta has just been identified as both a bitter andsweet cassava species.
Typical mature roots contain 60–70% water, 30–35%carbohydrate, 12–2% fat, 12–2% fibre, and 12–2% protein,with trace amounts of vitamins and minerals.
Contd...
Table 1. Cassava root proximate analysis [1]
Tapioca starch is distinguished from other starches by its lowresidual materials (fat, protein, ash), lower amylose content thanother amylose-containing starches, and high amylose andamylopectin molecular weights.
Because tapioca starch contains minor phosphorus that ispartially detachable, it is not bonded as the phosphate ester, asis the case with potato starch.
Protein and lipid readings of zero are also relatively frequent.
Tapioca starch differs from grain starches in large part becauseof its low protein and fat content.
Contd...
Cassava starch typically includes 17–20 % amylose.
Unlike corn (0–70 % amylose content) and rice (0–40%amylose content), cassava starch has no substantialvariation in amylose content.
Like those of other starches, cassava starch's amylosemolecules aren't unbranched, as seen by their beta-amylolysis limit, which is lower than maize, potato, rice,and wheat starches.
Table 2 shows a comparison between tapioca starchand other starches.
Table 2. Comparison of Tapioca starch with commercial starches [1]
Physical alterations, chemical modifications, andgenetic alterations are the three types of starchalterations.
Shear force, blending, and heat treatment are all usedto modify cassava starch physically.
Many extruded items and snacks are made using amix of heat treatment and shear force.
Alpha starch or pregelatinized starch and heat-treatedstarch are two well-known physically modifiedcassava starch products.
MODIFICATION
Contd...
Both native and chemically modified Tapioca starches may beeasily transformed into a pregelatinized (instant) form, commonlyknown as cold-water-soluble starch.
They were pasting the starch slurry (30–40% dry solids with orwithout additions), and drying results in this physical alteration.
Continuously feeding starch slurry onto a heated drum at 160–170°C is the traditional preparation method.
The starch is boiled and dried before being scraped from thedrum and milled to the correct particle size in a single operation.
Contd...
Tapioca starch may be changed by various chemical andbiological processes, although the resulting compounds aremore heterogeneous than those produced by other modifiedstarches.
Because it is a cost-effective approach for changing starchstructure and functions, genetic modification of starches hasgotten a lot of interest.
Antisense suppression of granule-bound starch synthase(GBSS), the enzyme responsible for amylose production, wasused to modify the cassava plant genetically.
Contd...
This cassava genotype provides amylose-free starch (all-amylopectin or waxy starch), desired in many applications andeliminates the need for an ecologically unfavourable chemicaltreatment to modify the starch extraction.
This might be another important factor in propelling the cassavastarch sector forward.
Lipids and protein residuals are substantially lower in nativestarch than in many other commercial starches.
Tapioca starch's qualities have been used in various sectors.
Contd...
They've been further strengthened by physical and chemical alterations thatallow for precise control of their qualities to meet the demands of clients in theprocess and product applications.
On the other hand, Tapioca starch is recognized as a speciality starch outside ofits native region.
WAXY STARCH
Five novel cassava varieties containing waxystarch were discovered by the InternationalCenter for Tropical Agriculture (CIAT) inColombia.
These new species are not GMOs; they werecreated utilizing non-GMO plant breedingprocedures.
The tapioca starch produced by these newwaxy species is amylose-free.
Contd...
Thailand was the first country to develop waxy tapioca starchand process it industrially.
Waxy starches tend to expand in water than regular starches,and excessively swollen granules are more vulnerable to shearpressures.
Furthermore, when hydrated amylopectin molecules liberatedfrom waxy starch in hot water are cooled, they do not quicklyreassociate.
The lack of amylose in waxy starches' granules is responsible fortheir distinctive pasting capabilities.
Contd...
Amylose suppresses granule swelling in regularstarches, and its linear molecules readily engage inreassociation.
When compared to their non-waxy counterparts, waxystarches produce pastes that are more stable at coldtemperatures.
Continued research on waxy tapioca starch to improveits pasting properties, such as eliminating the cohesivetexture and increasing resistance to shear and acidicconditions during cooking while maintaining a cleanlabel, will definitely develop new starches with novelproperties and applications.
Contd...
Tapioca starch worldwide commerce will continue to grow as the variety ofqualities of tapioca starches grows.
Table 3 presents the results of spontaneous mutation research on non-GM waxytapioca starch.
FOOD APPLICATIONS
The food business has the broadest range of tapiocastarch applications.
Tapioca starch has been used as a thickening andstabilizer in several food applications, focusing on its lackof taste contribution to food systems, allowing completeand instant detection of the dish's flavour.
Chemical alterations, under the US Food and DrugAdministration's widely acknowledged restrictions, haveresulted in highly specialized tapioca starch products thatadd value and utility to meals.
Contd...
Thailand has rules for chemically modified starches allowed forfood uses, as one of the world's largest makers and exporters ofcassava-based modified starches.
For its physical features of texture and durability, as well as itsminimal taste contribution, tapioca starch has long been thestarch of choice in infant food.
Tapioca starch will have a flavour, molecular weight, and non-starch residuals advantage over cereal starches in the quest forphysical alterations that match the attributes of chemicalalterations.
Contd...
In conjunction with other components, tapioca starch iswidely utilized to produce Asian-style noodles.
Tapioca starch dextrins have enabled foodmanufacturers to create low- or no-fat products withthe flavour, mouthfeel, and texture consumers expectfrom the original food product.
Dextrin is now used daily- and no-fat items such asmeats, sauces, soups, confections, baked goods, anddairy products.
Tapioca starch has been used in various chemical andphysical changes to produce pudding goods in the packof cook-up, instant, and frozen forms.
Contd...
Tapioca starch is used in such applications due to itslack of taste contribution and quick meltaway, enablingthe tastes of the pudding to be unleashed.
When cooked in a microwave oven, tapioca starchhas been shown to contribute to puffing or popping.
Sour cassava starch (Polvilho azedo in Brazil andAlmidon Agrio in Colombia), a naturally fermented andsun-dried starch, is widely utilized to prepare snacksand cookies.
CONCLUSION
Low residuals in the starch and favourable taste qualitiesare widely employed in the food business, withdevelopment potential as the consumer changes towardlow-fat meals, less reliance on chemical modifications, andavoidance of grain starches, all without sacrificing eatingquality.
Physical and chemical modifications to these starches arepossible. Root production will improve if yield and maturitycriteria are included in the hybrid selection and crop andsoil management practices improve.
Contd...
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