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

Perez Sira, Elevina Eduviges; Lares Amaiz, Mary; Gonzalez, Zurima and Tovar, Juscelino LU (2007) In Interciencia 32(9). p.615-619
Abstract
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... (More)
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. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
properties, rheological, functional properties, cassava flour, cassava root
in
Interciencia
volume
32
issue
9
pages
615 - 619
publisher
Interciencia Association
external identifiers
  • wos:000249956000007
  • scopus:37249070761
ISSN
0378-1844
language
English
LU publication?
yes
id
d8f151d1-1bd4-4cf1-9604-7edaded68ab9 (old id 654020)
alternative location
http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0378-18442007000900009&lng=en&nrm=iso&tlng=en
date added to LUP
2007-12-19 12:57:17
date last changed
2017-10-08 04:21:36
@article{d8f151d1-1bd4-4cf1-9604-7edaded68ab9,
  abstract     = {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.},
  author       = {Perez Sira, Elevina Eduviges and Lares Amaiz, Mary and Gonzalez, Zurima and Tovar, Juscelino},
  issn         = {0378-1844},
  keyword      = {properties,rheological,functional properties,cassava flour,cassava root},
  language     = {eng},
  number       = {9},
  pages        = {615--619},
  publisher    = {Interciencia Association},
  series       = {Interciencia},
  title        = {Production and characterization of cassava (Manihot esculenta crantz) flours using different thermal treatments},
  volume       = {32},
  year         = {2007},
}