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Journals / Akademik Gıda / 2026 / Cilt: 23 Sayı: 2

Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers

Tapyoka, Mısır ve Patates Nişastalarının Şişirilmiş Nişastalı Krakerlerin Fiziksel ve Dokusal Özellikleri Üzerindeki Etkisi

Yadigar Seyfi Cankal(Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering)0000-0002-1999-9825
Berkay Berk(Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering)0000-0001-6479-8400
Ebru Ebru Köroğlu(Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering)0009-0002-3816-3967
Hilal Yorulmaz(Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering)0009-0004-7618-3293
Elif Çavdaroğlu(Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering)0000-0003-0912-6454
Sevcan Ünlütürk(Izmir Institute of Technology, Faculty of Engineering, Department of Food Engineering)0000-0002-0501-4714
Pages
80–90
Publication Date
2025-07-20
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results indicated that all starches had similar WHC and OHC values.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Puffed products have become increasingly popular, prompting this study to determine how various types of starches such as tapioca, potato, and corn influence the physical, textural, and microstructural properties of starch-based puffed crackers.
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Key Findings & Data:Crackers made with corn starch (FCS) had the lowest oil content (8.65%) and the highest rehydration ratio (1.12).
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Conclusion & Impact:Results indicated that all starches had similar WHC and OHC values.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Puf kraker · Mısır nişastası · Patates nişastası

Abstract

Puffed products have become increasingly popular, prompting this study to determine how various types of starches such as tapioca, potato, and corn influence the physical, textural, and microstructural properties of starch-based puffed crackers. The physicochemical properties of the starches, including amylose content, water holding capacity (WHC), and oil holding capacity (OHC), as well as the physical properties, texture, and microstructure of the resulting crackers were evaluated. Results indicated that all starches had similar WHC and OHC values. Crackers made with corn starch (FCS) had the lowest oil content (8.65%) and the highest rehydration ratio (1.12). After frying, tapioca and potato starches produced significantly crispier crackers compared to corn starch, with a strong positive correlation (r=0.986) between crispiness and volume expansion. Potato starch-based crackers (FPS) exhibited longer cooling periods due to lower specific heat capacity. Scanning electron microscopy (SEM) images revealed that tapioca starch caused more pronounced changes in microstructure due to its porosity, which explained differences in volume expansion and texture. The study highlighted how different starch sources impacted the texture and microstructure of puffed crackers, providing insights for producing crackers with desired properties.

Özet

Puf ürünler giderek daha popüler hale gelmiş olup, bu durum çeşitli nişasta türlerinin (tapyoka, patates ve mısır) nişasta bazlı puf krakerlerin fiziksel, dokusal ve mikro yapısal özellikleri üzerindeki etkisini inceleyen bu çalışmayı teşvik etmiştir. Çalışmada, nişastaların amiloz içeriği, su tutma kapasitesi (WHC) ve yağ tutma kapasitesi (OHC) gibi fizikokimyasal özellikleri değerlendirilmiş; ayrıca elde edilen krakerlerin fiziksel özellikleri, dokusu ve mikro yapısı incelenmiştir. Bulgular, tüm nişastaların benzer WHC ve OHC değerlerine sahip olduğunu göstermiştir. Mısır nişastası içeren krakerlerin (FCS) en düşük yağ içeriğine (%8,65) ve en yüksek yeniden su alma oranına (1,12) sahip olduğu belirlenmiştir. Kızartma işlemi sonrasında, tapyoka ve patates nişastası içeren krakerler, mısır nişastası içerenlere kıyasla önemli ölçüde daha gevrek bulunmuş ve gevreklik ile hacim genişlemesi arasında güçlü bir pozitif korelasyon (r=0,986) tespit edilmiştir. Patates nişastası bazlı krakerlerin (FPS) spesifik ısı kapasitesinin daha düşük olması nedeniyle soğuma süresinin daha uzun olduğu gözlemlenmiştir. Taramalı elektron mikroskobu (SEM) görüntüleri, tapyoka nişastasının gözenekliliği nedeniyle mikro yapıda daha belirgin değişikliklere yol açtığını ve bu durumun hacim genişlemesi ile doku farklılıklarını açıkladığını ortaya koymuştur. Çalışma, farklı nişasta kaynaklarının puf krakerlerin doku ve mikro yapısı üzerindeki etkilerini vurgulamakta olup, istenen özelliklere sahip krakerlerin üretilmesine yönelik önemli bilgiler sunmaktadır.

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Cite This Article

Cankal, Y. S., Berk, B., Köroğlu, E. E., Yorulmaz, H., Çavdaroğlu, E., Ünlütürk, S. (2025). Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers. Akademik Gıda, Cilt: 23 Sayı: 2, 80–90. https://doi.org/10.24323/akademik-gida.1746576

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