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

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.