Development of a new tapioca product with tropical fruit pulp and soy extract

Tapioca is a traditional product with great acceptability, especially in Brazil. As a starch-based food, its nutritional quality is limited to carbohydrates. The aim of this work was to evaluate the contribution of tropical fruit pulps and soy extract to tapioca's nutritional and sensory characteristics. The products were formulated with dried tapioca starch (63%) supplemented by acerola or mango fruit pulps or by soy extract in selected combinations (37%). The mixtures were homogenised and roasted for starch gelatinisation. The final product was submitted to vitamin C and protein determinations and sensory analysis (appearance, flavour, texture and overall acceptance). Vitamin C content of the acerola tapioca products was significantly increased. Protein content was increased by supplementation with soy but the absolute levels were still quite low. Acceptability by sensory attributes of formulated tapiocas was similar to, or in some cases higher than, the traditional product. Copyright © 2007 John Wiley & Sons, Ltd.