Food industry
Cassava starch is an important raw material in the food industry and can be used to make the following foods:
Staple food: Tapioca starch can be used to make steamed buns, bread, noodles and other staple foods.
Desserts: Tapioca starch can be used to make desserts such as pearls, taro balls, puddings, and cakes.
Soup: Tapioca starch can be used to make soup to increase the thickness of the soup.
Others: Tapioca starch can also be used to make vermicelli, rice rolls, spring roll wrappers and other foods.
Industrial applications
In addition to being used in the food industry, cassava starch can also be used in the following industrial fields:
Textile industry: Tapioca starch can be used for sizing and sizing to improve the strength and gloss of fabrics.
Paper industry: Tapioca starch can be used in papermaking to improve the strength and whiteness of paper.
Chemical industry: Cassava starch can be used to produce chemical products such as alcohol, glucose, and dextrin.
Nutritional value of cassava starch
The main component of cassava starch is carbohydrate, with a content of about 80%. In addition, tapioca starch contains small amounts of protein, fat, vitamins and minerals.
Tapioca starch is an important source of energy for the human body and can provide calories for the human body. In addition, tapioca starch also has a certain feeling of satiety and helps control appetite.
Things to note about tapioca starch
Tapioca starch needs to be fully cooked before consumption to avoid poisoning. This is because cassava contains cyanogenic glycosides, which release toxic hydrocyanic acid when eaten raw or undercooked.
In addition, tapioca starch has low digestibility and eating too much may cause indigestion. Therefore, care should be taken to consume tapioca starch in moderation.