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Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots

Tivana, Lucas LU ; Dejmek, Petr LU and Bergenståhl, Björn LU (2010) In Stärke 62(12). p.637-646
Abstract
Roasted and granulated cassava roots flour, known as 'rale' in the south of Mozambique, is a common meal in sub-Saharan Africa and is consumed reconstituted with hot or cold water. In this work, analysis of rale was carried out with the aim of understanding what determines the agglomeration properties. Rale is agglomerated roasted cassava flour with about 95% of starch gelatinized. The pre-gelatinized and agglomerated cassava gives cold swelling as well as a resistance against disintegration when heated. The softness of swollen agglomerated granules is temperature dependent. Microscopy of rale agglomerates shows that the granulation is formed by partial swelled starch granules bound together by retrograded leached AM. A physical model of... (More)
Roasted and granulated cassava roots flour, known as 'rale' in the south of Mozambique, is a common meal in sub-Saharan Africa and is consumed reconstituted with hot or cold water. In this work, analysis of rale was carried out with the aim of understanding what determines the agglomeration properties. Rale is agglomerated roasted cassava flour with about 95% of starch gelatinized. The pre-gelatinized and agglomerated cassava gives cold swelling as well as a resistance against disintegration when heated. The softness of swollen agglomerated granules is temperature dependent. Microscopy of rale agglomerates shows that the granulation is formed by partial swelled starch granules bound together by retrograded leached AM. A physical model of rale consisting of glass beads agglomerated by drying with an AP or AM solution showed that particles with retrograded AM were resistant to disintegration in water at 90 degrees C while glass beads agglomerated with AP did not show comparable heat resistance. Thus it was concluded that the leaching and retrogradation of AM is essential to obtain the rale agglomeration and functionality. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Rale, Cassava, AM, Amylopectin, Agglomeration
in
Stärke
volume
62
issue
12
pages
637 - 646
publisher
John Wiley & Sons
external identifiers
  • wos:000285793500003
  • scopus:78650101246
ISSN
0038-9056
DOI
10.1002/star.200900240
language
English
LU publication?
yes
id
835e12cb-e5bb-497d-a90c-de1a5dcd0403 (old id 1814864)
date added to LUP
2011-03-03 14:41:05
date last changed
2018-05-29 11:56:35
@article{835e12cb-e5bb-497d-a90c-de1a5dcd0403,
  abstract     = {Roasted and granulated cassava roots flour, known as 'rale' in the south of Mozambique, is a common meal in sub-Saharan Africa and is consumed reconstituted with hot or cold water. In this work, analysis of rale was carried out with the aim of understanding what determines the agglomeration properties. Rale is agglomerated roasted cassava flour with about 95% of starch gelatinized. The pre-gelatinized and agglomerated cassava gives cold swelling as well as a resistance against disintegration when heated. The softness of swollen agglomerated granules is temperature dependent. Microscopy of rale agglomerates shows that the granulation is formed by partial swelled starch granules bound together by retrograded leached AM. A physical model of rale consisting of glass beads agglomerated by drying with an AP or AM solution showed that particles with retrograded AM were resistant to disintegration in water at 90 degrees C while glass beads agglomerated with AP did not show comparable heat resistance. Thus it was concluded that the leaching and retrogradation of AM is essential to obtain the rale agglomeration and functionality.},
  author       = {Tivana, Lucas and Dejmek, Petr and Bergenståhl, Björn},
  issn         = {0038-9056},
  keyword      = {Rale,Cassava,AM,Amylopectin,Agglomeration},
  language     = {eng},
  number       = {12},
  pages        = {637--646},
  publisher    = {John Wiley & Sons},
  series       = {Stärke},
  title        = {Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots},
  url          = {http://dx.doi.org/10.1002/star.200900240},
  volume       = {62},
  year         = {2010},
}