S. Wilfred  Ruban, R.  Ponsingh, R. Narendra  Babu, V. Appa  Rao, 
    Effect of Tapioca Starch on Physico-Chemical and Sensory Characteristics of Buffalo Meat Sausage,
    Journal of Food Technology,
    Volume 9,Issue 1,
    2011,
    Pages 32-35,
    ISSN 1684-8462,
    jftech.2011.32.35,
    (https://makhillpublications.co/view-article.php?doi=jftech.2011.32.35)
    Abstract: A study on the determine the optimum level of inclusion of 3 different levels tapioca starch (3, 7 and 10%) in buffalo meat sausage incorporated with 30% less value meat was carried out. The optimum level of tapioca starch was determined by assessing the physico-chemical (emulsion pH, product pH, emulsion stability, cooking yield and shear force value) and sensory characteristics. A highly significant (p<0.01) increase in emulsion and product pH was observed with increase in level of inclusion. Similarly, 10% tapioca starch recorded better emulsion stability and cooking yield compared to other levels.
    Keywords: Buffalo sausage;tapioca flour;emulsion;sensory evaluation;refrigerated storage;India