Potato french fries coated with modified tapioca starch mix

I. Khatijah

Abstract

The tapioca starch (Manihot esculenta) was cross-linked with 0.3 g (higher strength) and 0.2 g (lower strength) phosphorus oxychloride under controlled pH (11.0 –11.2) and temperature (30 °C). Pasting characteristics, freeze-thaw stability and residual phosphorus as well as phosphate of the prepared modified starches were determined. The modified tapioca starches were used as coating mixes for potato french fries. The texture of french fries obtained by using a coating mix containing modified tapioca starch of higher strength was found not significantly different (p ≤0.05) from that coated with a recommended commercial starch in terms of hardness, cohesiveness, gumminess, chewiness, adhesiveness and springiness.

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