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Production and characterization of cassava (Manihot esculenta crantz) flours using different thermal treatments

  • Elevina Eduviges Perez Sira
  • Mary Lares Amaiz
  • Zurima Gonzalez
  • Juscelino Tovar
Publiceringsår: 2007
Språk: Engelska
Sidor: 615-619
Publikation/Tidskrift/Serie: Interciencia
Volym: 32
Nummer: 9
Dokumenttyp: Artikel i tidskrift
Förlag: Interciencia Association


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.


  • Food Engineering
  • properties
  • rheological
  • functional properties
  • cassava flour
  • cassava root


  • ISSN: 0378-1844

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