Development of fruit tapioca pearl using response surface methodology

Abstract

This research aimed to develop a fruit-based tapioca pearl product by varying the amount of arrowroot starch instead of using tapioca starch in the quantity range of 0-20 %. The factors studied included pineapple (0-100 %), banana (0-100 %), and guava (0-100 %), accounting for 10 % of the formula added to the tapioca pearls mixture, and the finished product quality was studied. The results showed that the variation of tapioca starch and arrowroot starch had a statistically significant (p≤0.05) effect on the hardness and springiness characteristics of the tapioca pearls product. The use of arrowroot starch (15 %) instead of tapioca starch in the formula resulted in the highest hardness, springiness, L* value, a* value, and b* value, being 22.22 g, 64.85 %, 23.0, 2.08, and 7.63, respectively. The response surface methodology showed that the coefficient of determination (R²) of the hardness, springiness, L* value, a* value, and b* value were 0.9859, 0.9991, 0.9980, 0.7226, and 0.9749, respectively. The most suitable formula for developing fruit-based tapioca pearls was 19.50 % pineapple, 29.57 % banana, and 50.93 % guava. The nutritional value of 100 grams of the fruit-based tapioca pearl product showed a total energy of 149.76 kcal, 3.27 % protein, 1.11 % fat, 3.60 % fiber, and 30.99 % carbohydrates. The microbial qualities found that the total plate count and the yeast and mold were less than 10³ CFU/g, and 10 CFU/g, respectively. However, the E. coli was not detected in the product.