Production and characterization of cassava (Manihot esculenta crantz) flours using different thermal treatments
Author
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.
Department/s
- Food for Health Science Centre, Medicon Village
Publishing year
2007
Language
English
Pages
615-619
Publication/Series
Interciencia
Volume
32
Issue
9
Links
Document type
Journal article
Publisher
Interciencia Association
Topic
- Food Engineering
Keywords
- properties
- rheological
- functional properties
- cassava flour
- cassava root
Status
Published
ISBN/ISSN/Other
- ISSN: 0378-1844