Editing Tapioca (section)

===Tapioca pearls{{anchor|Tapioca#Tapioca_pearls}}===
[[File:Bubble_Tea.png|thumb|upright|[[Bubble tea|Bubble milk tea]] with tapioca pearls]]
{{Main|Tapioca pearl}}
[[File:Sabudana in bowl.jpg|thumb|Sabudana]]
Tapioca pearls, also known as ''boba'' in East Asia, are produced by passing the moist starch through a sieve under pressure. Pearl tapioca is a common ingredient in Asian [[dessert]]s such as [[falooda]], [[kolak (dessert)|kolak]], [[sago soup]], and in sweet drinks such as [[bubble tea]], [[fruit slush]] and [[taho]], where they provide a chewy contrast to the sweetness and smooth texture of the drink. Small pearls are preferred for use in puddings. Large pearls are preferred for use in drinks. These pearls most often are brown, not white, due to the sugar added and are traditionally used in [[black tea|black]] or [[green tea|green]] tea drinks. They are used as various colors in [[shave ice]] and hot drinks. In addition to their use in puddings and beverages, tapioca pearls may be used in cakes.

The pearls are known as ''sābudānā'' in the [[Indian subcontinent]]; they are used for sweet and savory dishes, such as [[sabudana khichri]]. In Brazil, the pearls are cooked with wine or other liquid to add flavor and are called ''sagu''.

====Processing and properties====
[[File:Tapioca-1.jpg|thumb|Small, opaque pearl tapioca before soaking]]
Processing of the cassava flour into tapioca pearls requires the intermediate step of a product called tapioca grit. Tapioca grit is dried cassava flour that is partially [[Starch gelatinization|gelatinized]] so that it looks like flakes or irregularly-shaped granules.<ref name="Adebowale-2008">{{Cite journal|last1=Adebowale|first1=A.A.|last2=Sanni|first2=L.O.|last3=Onitilo|first3=M.O.|year=2008|title=Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods.|journal=African Journal of Food Science|volume=2|pages=77–82}}</ref>

In contrast, making starch pearls uses a different process of roasting. To form the pearls, the tapioca grit can be cut or extruded into the shape of pearls, either small ({{convert|3|mm|sp=us}}) or large ({{convert|6-8|mm|sp=us}}).<ref name="Collado-1998">{{Cite journal|last1=Collado|first1=Lilia S.|last2=Corke|first2=Harold|year=1998|title=Pasting properties of commercial and experimental starch pearls|journal=Cereal Chemistry|volume=35|issue=1–2|pages=89–96}}</ref><ref name="Fu-2005">{{Cite journal|last1=Fu|first1=Yi-Chung|last2=Dai|first2=Li|last3=Yang|first3=Binghuei B.|date=2005-02-01|title=Microwave finish drying of (tapioca) starch pearls|journal=International Journal of Food Science & Technology|language=en|volume=40|issue=2|pages=119–132|doi=10.1111/j.1365-2621.2004.00898.x|issn=1365-2621}}</ref> The pearls are subjected to a form of heat-moisture treatment, which can extend shelf life up to 2 years.<ref name="Fu-2005" />

Tapioca pearls have many unique properties that contribute to texture and mouth feel. Many of these physical properties are a result of its starch composition and are significantly affected by processing. Tapioca pearls are characteristically soft and chewy, with a prominent elastic texture and translucent appearance.<ref name="Fu-2005" />