Production and characterization of cassava (Manihot esculenta crantz) flours using different thermal treatments
Författare
Summary, in English
The aim of this study was to produce flours from the edible portion of cassava (Manihot esculenta Crantz) roots, treat them by heat in different forms (normal and pressure cooking, in limited and excess water conditions, and in the presence or absence of NaCl) and characterize them in their chemical composition, physical and functional properties. The flour preparation procedure affected both the chemical composition and gelatinization profile. The control (raw flour) and heat-treated samples displayed a set-back reduction. Pregelatinized flours showed decreased consistency and absorption indices, and augmented departure time, stability, tolerance index and time to breakdown values, as compared to control sample. These flours are suggested as potential ingredients in new or conventional product development.
Avdelning/ar
- Food for Health Science Centre, Medicon Village
Publiceringsår
2007
Språk
Engelska
Sidor
615-619
Publikation/Tidskrift/Serie
Interciencia
Volym
32
Issue
9
Länkar
Dokumenttyp
Artikel i tidskrift
Förlag
Interciencia Association
Ämne
- Food Engineering
Nyckelord
- properties
- rheological
- functional properties
- cassava flour
- cassava root
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 0378-1844