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Tapioca
Tapioca is a starch extracted from cassava root (Manihot esculenta). This species is native to the North Region of Brazil, but spread throughout the South American continent. The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now cultivated worldwide.
Tapioca Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Tapioca has a naturally sweet flavor. |
| Texture | Firmness | Tapioca pearls are firm when cooked, with a chewy texture. |
| Moisture | Tapioca pearls have a moist and slightly sticky texture when cooked. | |
| Nutritional Value | Macronutrients | Tapioca is high in carbohydrates. |
| Micronutrients | Tapioca is low in micronutrients. | |
| Fiber | Tapioca is low in fiber. | |
| Color | Natural Pigments | Tapioca pearls are usually white or translucent in color. |
| Aroma | Volatile Compounds | Tapioca has a neutral aroma. |
| Chemical Composition | Acidity/Alkalinity (pH) | Tapioca has a neutral pH. |
| Cooking Behavior | Water Retention | Tapioca pearls have good water retention when cooked. |
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