Effect of soy protein isolate, modified tapioca starch and anthocyanin on rheological, textural and color attributes of 'pearl’ used for bubble tea | |
| Author | Su Myat Mon Mon |
| Call Number | AIT Thesis no.FB-24-04 |
| Subject(s) | Soy proteins--Testing Starch--Testing Anthocyanins |
| Note | A Thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Though tapioca pearls, known for their unique taste and crystal-like appearance, native tapioca starch sometimes does not meet the functional properties of tapioca pearls. This study aims to fortify tapioca pearls by combining native tapioca starch (NTS), acetylated tapioca starch (ATS), soy protein isolate (SPI), and bilberry anthocyanin extract (BAE). The research examined the pasting, textural properties, color, sensory evaluation, anthocyanin content, and antioxidant activity of these enhanced tapioca pearls. Initially, seven different NTS and ATS combinations were evaluated for physicochemical, pasting and textural properties. Results showed that increasing ATS content improved swelling power (42.91±0.04 - 44.32±0.01 g/g), water holding capacity (35.81±0.03 - 37.24±0.07 mL/g), and solubility index (19.05±0.04%- 19.92±0.04%). The mixtures also demonstrated higher peak viscosity, breakdown viscosity, and final viscosity compared to NTS indicating better thermal stability and resistance to retrogradation. Textural analysis revealed that higher ATS levels increased springiness, adhesiveness, cohesiveness, and chewiness, while hardness decreased. Following this analysis, SPI was added to the NTS-ATS mixture, and the formulation was optimized using response surface methodology (RSM) based on sensory responses. Combination including 75g (NTS), 34.23g (ATS), and 21g (SPI) was selected as optimal formulation due to their higher score in chewiness (8.40±0.52), springiness (8.50±0.71), and overall acceptability (8.10±0.74). This combination also showed a peak viscosity of 270.81±0.02 RVU and a final viscosity of 163.45±0.02 RVU, suitable for tapioca pearl production. BAE was then incorporated into the optimized formulation at different pH levels. Samples C0, C1, and B1 were more compatible with tea, receiving higher ratings in appearance, texture, odor, flavor, chewiness, springiness, and overall acceptability and also had lower setback viscosities and setback ratios than the control (100% tapioca starch). The antioxidant activity of C0, C1, and B1 were 84.16±0.39%, 84.61±0.13%, and 80.68±0.40% respectively. The highest anthocyanin content and antioxidant activity were observed in C5 at low pH, despite lower sensory satisfaction. Overall, samples C0, C1, and B1 were more suitable for use in bubble tea. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Loc, Thai Nguyen |
| Examination Committee(s) | Anal, Anil Kumar;Ha, Thanh Dong |
| Scholarship Donor(s) | AIT scholarships |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |