Editing Tapioca (section)

====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" />