Production and characterization of cassava (Manihot esculenta crantz) flours using different thermal treatments
(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:
https://lup.lub.lu.se/record/654020
- author
- Perez Sira, Elevina Eduviges ; Lares Amaiz, Mary ; Gonzalez, Zurima and Tovar, Juscelino LU
- organization
- publishing date
- 2007
- 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
- 2016-04-01 16:41:42
- date last changed
- 2022-03-22 20:30:46
@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}},
keywords = {{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}},
url = {{http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0378-18442007000900009&lng=en&nrm=iso&tlng=en}},
volume = {{32}},
year = {{2007}},
}