• KSBB Journal
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• v.10 no.3
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• pp.304-316
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• 1995

For fuel alcohol production, enzymatic liquefaction and saccharification of tapioca starch by ${\alpha}$-amylase and glucoamylase were studied. The thermophilic ${\alpha}$-amylase Termamyl produced from Bacillus licheniformis gave a better liquefaction than the relalively low temperature enzyme BAN from B. subtilis. Oplimal temperature and pH with Termamyl were $90∼95^{\circ}C$ and 5.8, respectively. Minimal amount of Termamyl 240uc for a satisfactory liquefaction for a two-hour reaction was about 0.0125% (v/w) with respect to the mass of tapioca used. For saccharification experiments two enzymes, Novo AMG and Do-I1 enzymes were compared. The enzymatic activity of each enzyme was a little different depending on the substrate used and the latter was found to have a significant amount of ${\alpha}$-amylase activity. With Novo AMG optimal temperature was about $58^{\circ}C$ The pH optimum was 4.3 with maltose, however, with tapioca, no difference was observed between pH 4.3 and 5.7 which is a natural, unadjusted pH of liquefied tapioca. For 85% of completion of saccharification, it was necessary to use 0.0625% (v/w) of Novo AMG 400L for tapioca and to run the reaction for more than 10 hr, Packed volume of solid particles in tapioca slurry remained at around 30% during liquefaction and saccharification. This indicates that the removal of the solid particle before fermentation is not economically feasible at all, even though the solid particles make it very difficult to operate the bioreactor in a continuous mode with cell-recycle.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.6
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• pp.635-642
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• 1997

This experiment was conducted to determine apparent ileal and fecal digestibilities of some grains for young pigs (15.6 kg BW). Ileal and fecal digestibility of corn, milo, wheat, barley, rice and tapioca were measured with pigs fitted with simple ileal T-cannula. Rice was the highest (p < 0.05) and tapioca was the lowest (p < 0.05) in the digestibilities of gross energy. For the crude protein digestibilities, rice, barley and wheat were higher (p < 0.05) than corn, milo and tapioca. The average ileal digestibilities of essential amino acids (AAs) were 89.9, 85.8, 81.5, 80.9, 80.2 and 76.3% for those fed rice, barley, milo, wheat, corn and tapioca diets, respectively. Regardless of the dietary carbohydrate sources, among the dispensable amino acids, glycine had lowest digestibility except for barley and milo. The apparent ileal digestibility of lysine and methionine were 90.7, 94.0% in rice, 88.3, 86.5% in barley and 86.3, 82.3% in wheat. The apparent fecal digestibility of average essential AAs were 90.8, 89.9, 87.7, 85.1, 82.5 and 77.9% in pigs fed the rice, barley, wheat, corn, milo and tapioca diets, respectively. The fecal digestibilities of essential AAs and nonessential AAs, in general, were higher than the ileal digestibilities, which indicating a loss of nitrogenous components in the cecum and colon. For all AAs, differences between ileal and fecal amino acid digestibilities ranged from 0.0 (valine) to 5.8 (threonine) in rice, 0.1 (arginine) to 14.5 (glycine) in barley, 2.8 (lysine) to 12.4 (glycine) in wheat, 1.0 (isoleucine) to 12.9 (glycine) in corn, 0.2 (serine, glutamic acid) to 6.5 (methionine) in milo and 0.5 (valine) to 22.1 (glycine) percentage units in tapioca diets. In conclusion, whether it is ileal or fecal, rice and barley appeared to be excellent alternative carbohydrate sources for young pigs in terms of AAs digestibility. However, energy value and cost for each grain should be considered when formulating diets.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.92-96
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• 2004

Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.74-79
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• 2015

Wood powder is widely used in paperboard mills to increase bulk and reduce drying-energy consumption, but this material also deteriorates paper strength because it interferes with the bonds between fibers. Although there have been many studies done to improve the strength of paperboard containing wood powder, specific applications have not recently been observed in paperboard mills. In this study, we carried out a new approach for improving paperboard strength by developing a new organic filler with the ability to increase the bonds between fibers. The residue of tapioca starch was used as raw material to manufacture an organic filler. The functionalities, including bulk and strength, were evaluated by making handsheets containing either wood powder or tapioca organic filler, or a mixture of the two, and measuring their physical properties. The organic filler showed lower bulk improvement and higher paperboard strength than the wood powder. The mixture of tapioca organic filler and wood powder showed improved paperboard strength compared to wood powder alone. Therefore, tapioca residue can be used as a raw material to manufacture an organic filler for paperboard mills.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.469-478
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• 2013

The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.147-156
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• 1975

The possibility of using tapioca pellets as a raw material in glutanmic acid fermentation by Microcuccus glutamicus is shown. The ground pellets were diluted with water to 20％ solid level and treated with $\alpha$-anylase prepared from a thermophilic Actinomycetes strain culture for 90 min at 85$^{\circ}C$ under pH 6.0. The liquefied solution was further saccharified with commercial glucoamylase for 36 hours under the reaction conditions of 55$^{\circ}C$ and pH 5.0. The inhibitory effect of excess biotin content, 16 $\mu\textrm{g}$ Per liter of the hydrolzate, could be reduced effectively by adding 10 IU of penicillin per ml of the medium after five hours of the fermentation. The maximum glutamic acid yield of 38.5 g/l was obtained after 60 hours of shaking culture at 28-3$0^{\circ}C$.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.396-401
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• 2006

This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.177-182
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• 1983

Direct conversion of starchy materials to single cell protein of Sporobolomyces holsaticus FRI Y-5 was investigated. Effect of yeast extract concentration on its cell growth showed that it could utilize more of starch in the medium containing 2.5 g/l of yeast extract. In case of jar fermentor culture, the specific growth rate and cell yield of Sp. holsaticus on soluble starch were calculated to be $0.14\;hr^{-1}$ and 0.425, respectively and its maximum cell concentration was 13.4 g/l. After 80 hr of incubation time, 45.96% of starch was consumed and 45.1% of relative blue value was decreased. Reducing sugars in the starch medium seemed to increase from 4.06 g/l to 6.08 g/l and then to decrease. During fermentor culture, pH of medium was almost not changed in the range of $pH\;7.0{\pm}0.5$. The optimal temperature and pH of Sp. holsaticus amylase activity were $40^{\circ}C$ and pH 7.5, respectively. It was shown from the effect of Tapioca starch concentration on the cell growth that the optimal concentration of Tapioca starch for Sp. holsaticus was lower than that of soluble starch. FRI Y-5 cells settled much slower than Sp. holsaticus IFO 1032 cells and the viscosity vs cell concentration relationship was related to be linear.

• Journal of Food Hygiene and Safety
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• v.16 no.3
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• pp.227-231
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• 2001

Basic materials for various making gangjung, various concentration 0∼25.0%(w/v) of coating agent and 0∼20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent far improvement of decreasing aroma, arabic gum and dextrin significant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After firing gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.