Physiochemical properties of V-type cold water swelling tapioca starch prepared by ethanolic extrusion

This study developed V-type cold-water swelling tapioca starch (VCSTS) through ethanolic extrusion from tapioca starch and examined the effects of various extrusion conditions on its physiochemical properties. The findings revealed that ethanolic extrusion transforms tapioca starch from A-type to V-type crystalline structure, giving VCSTS cold-water solubility/swelling capacity. XRD, FTIR, and SEM analyses confirmed that VCSTS produced under optimal conditions (extrusion temperature of 90 °C, 40 % ethanol solution, a starch-to-ethanol solution ratio of 1: 0.56, and a screw speed of 120 rpm) exhibited highest V-type crystallinity, a strongest hydrogen bond network, and a porous surface, leading to improved hydration, solubility, and cold paste viscosity. VCSTS also showed better cold-water viscosity and reduced retrogradation tendency compared to commercial pre-gelatinized tapioca starch. The study concludes that ethanolic extrusion is an efficient method for enhancing tapioca starch properties and improving the convenience in use, with potential for industrial production.