Observation of the pasting properties and the swelling power of the modified tapioca starch product by using chemical and biological process modification

Modification of physicochemical properties of native tapioca starch, especially pasting properties and swelling power were performed to expand the application of tapioca starch in industry. This study aimed to investigate the effect of native starch modification on the pasting properties and swelling power. Process modification was done by chemical process using Sodium Trimetaphosphate (STMP), Sodium Tripolyphosphate (STPP), acetic acid, and lactic acid, while biological modification was done by using fermentation of Lactic Acid Bacteria (LAB). The brabender test showed that native tapioca starch suspension (6% w/w) had the highest maximum viscosity of 857 BU with a setback viscosity of 224 BU. While the lowest maximum viscosity was modified starch product using STMP as the crosslinking agent, which was 10 BU with a setback viscosity of 10 BU. Modification by STMP had a characteristic that was resistant to heating, as evidenced by the profile of a viscosity value that is stable when heated, held constant, and lowered again, still had a relatively constant viscosity value, which was 10 BU. The swelling power test showed that the modification using lactic acid had the highest swelling power of 12 g pasta/g sample, while the lowest swelling power had resulted from modification using STMP with the value of 3 g pasta/g sample. Swelling power indicated the ability of starch to swell in water. The higher the swelling power, the higher the starch’s ability to expand in water.