The potential and current applications of tapioca (Manihot esculenta crantz) flour and starch as functional ingredients in food products – a review

Macdalyna Esther Ronie and Hasmadi Mamat and Ahmad Hazim Abdul Aziz and Norazlina Mohammad Ridhwan and Rovina Kobun and Wolyna Pindi and Mohamad Khairi Zainol and Nicky Rahmana Putra (2025) The potential and current applications of tapioca (Manihot esculenta crantz) flour and starch as functional ingredients in food products – a review. International Journal of Food, 2. pp. 34-64.

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Abstract

Tapioca, derived from the cassava plant (Manihot esculenta Crantz), stands as a versatile and significant starch source globally. Tapioca flour and tapioca starch present numerous promising opportunities for future applications in the food industry. The review explores tapioca's scientific foundations, examining its chemical composition and potential application in food products. Extensive research showcases tapioca flour's effectiveness as a gluten-free alternative, enhancing texture, moisture retention, and overall quality in gluten-free products. Tapioca's contributions to texture modification in food products, along with its remarkable thickening properties underscore its versatility in diverse food applications. Tapioca's remarkable versatility enhances its reputation as a food ingredient by consistently improving the quality of food products. Additionally, innovations in gluten-free food products using tapioca flour can cater to those with gluten intolerance or celiac disease, offering more diverse and nutritious options. In conclusion, while tapioca flour holds significant promise for future applications in the food industry, overcoming these challenges through research, innovation, and strategic planning will be essential for its successful integration into diverse food products.

Item Type:	Article
Keyword:	Cassava, Gluten-free, Mocaf, Starch, Tapioca flour
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	30 Apr 2025 15:19
Last Modified:	30 Apr 2025 15:19
URI:	https://eprints.ums.edu.my/id/eprint/43678

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