Tips

Why You Should Avoid Buying Flavored Tapioca Starch

Consumers are advised to opt for pure tapioca flour instead of the floral-scented variety, but do you know the reason why?

Administrator

7 August, 2024

In Traditional Chinese Medicine, cassava root is known for its sweet taste and cooling properties. It is used to treat various ailments such as fever, neck and head pain, dehydration, and nosebleeds.

Freshly harvested cassava roots are cleaned, peeled, and cut into segments for cooking or sun-dried to make cassava flour, a popular summer ingredient. Cassava flour is often used to make delicious desserts and beverages that offer cooling and detoxifying properties, as well as improve digestion.

Why You Should Avoid Buying Scented Cassava Flour

To enhance the flavor of cassava flour, some people add jasmine or grapefruit blossoms. However, unless you are making it yourself or are certain that the scented flour you’re purchasing is naturally flavored and produced safely, it is best to opt for the plain variety.

Natural floral scents are usually subtle and can only flavor a small amount of flour. A large quantity of flowers would be required to produce a significant amount of scented cassava flour, and the process is rather intricate. As a result, naturally scented cassava flour is likely to be expensive, and the fragrance tends to dissipate quickly.

To create a more appealing product, many cassava flour manufacturers add artificial fragrances. However, food-grade fragrances that are safe for consumption can be costly, increasing the likelihood of purchasing lower-quality scented cassava flour. Not only might it fail to deliver a pleasant aroma, but it could also pose potential health risks. This is why it is recommended to choose unscented cassava flour, also known as “plain” or “original” flour.

Opt for plain cassava flour instead of scented varieties. (Illustration: Pinterest)

Additionally, if you do purchase scented cassava flour that contains flower petals, it is advisable to use it promptly. The flower petals can attract mold, compromising the quality of the flour.

The Benefits of Cassava Flour

A post on the website of Vinmec International General Hospital highlights the following health benefits associated with cassava flour consumption:

Iron Supplement: Cassava root and its flour are excellent natural sources of iron. A cup of cassava flour provides approximately 13% of the daily iron requirement, helping to combat anemia.

Antioxidant Properties: Research indicates that a cup of cassava flour provides 8% of the daily requirement of manganese, a mineral essential for cholesterol and amino acid metabolism, contributing to the body’s antioxidant defense.

Bone Health: Cassava is rich in calcium, which supports bone and dental health.

Improved Digestion: Cassava flour aids in digestion and enhances the absorption of nutrients.

Tips for Choosing High-Quality Cassava Flour

Color Inspection: Cassava flour produced through a process of grinding, soaking, and multiple filtrations will result in a bright white color and a distinctive aroma. To further test the quality, taste a small amount of the flour. If it melts quickly and smoothly on your tongue, it is likely fresh.

Aroma Examination: High-quality cassava flour has a distinct fragrance reminiscent of the cassava root. Inferior flour tends to have a weaker scent.

Texture Test: When you bite into a pellet of good-quality cassava flour, it should crackle and melt instantly. The edges of the pellet should be sharp, whereas inferior flour pellets have dull edges and tend to crumble rather than melt.

Sediment Check: Mix cassava flour with water and pour the mixture into another cup. High-quality flour will not leave any sediment, while inferior flour will settle at the bottom.

Cooking Test: Mix the cassava flour with boiling water or cook it on a stove. Pure cassava flour will be transparent, allowing you to see through to the bottom of the pot. Inferior flour, on the other hand, will be less transparent and may feel tough and chewy rather than soft.

According to VTC News

Frequently asked questions

Flavored tapioca starch often contains artificial flavors, colors, and preservatives that can be harmful to health. These additives may cause allergic reactions, skin problems, and even cancer. In addition, the production process of flavored tapioca starch usually involves the use of toxic chemicals, which can leave residues in the final product. Consuming flavored tapioca starch regularly may expose you to these toxic chemicals, posing potential health risks.

Tapioca starch, in its natural form, is a good source of carbohydrates and provides quick energy. It is also gluten-free, making it a suitable option for those with gluten intolerance or celiac disease. Additionally, tapioca starch can be used as a thickening agent in various recipes and is known to provide a chewy texture in certain dishes.

There are several healthier alternatives to flavored tapioca starch. You can opt for plain tapioca starch or flour and add your own natural flavors using fruits, cocoa powder, or vanilla extract. Other options include arrowroot starch, cornstarch, or potato starch, which can be used as thickeners and provide similar textures in recipes.

When purchasing tapioca starch or any food product, it is important to read the ingredient list carefully. Look out for artificial colors, flavors, and preservatives. Some common additives to avoid include tartrazine (Yellow #5), monosodium glutamate (MSG), and butylated hydroxyanisole (BHA). Choosing organic or natural products can also help ensure that you are avoiding unnecessary and potentially harmful additives.

While regular consumption of flavored tapioca starch may pose health risks, occasional indulgence is unlikely to cause significant harm. It is always advisable to consume such products in moderation and ensure that they are not a regular part of your diet. Maintaining a balanced and varied diet is key to maintaining overall health and well-being.