Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1814864
- author
- Tivana, Lucas LU ; Dejmek, Petr LU and Bergenståhl, Björn LU
- organization
- publishing date
- 2010
- 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 Inc.
- 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
- 2016-04-01 10:24:45
- date last changed
- 2024-10-07 04:24:07
@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}}, keywords = {{Rale; Cassava; AM; Amylopectin; Agglomeration}}, language = {{eng}}, number = {{12}}, pages = {{637--646}}, publisher = {{John Wiley & Sons Inc.}}, series = {{Stärke}}, title = {{Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots}}, url = {{http://dx.doi.org/10.1002/star.200900240}}, doi = {{10.1002/star.200900240}}, volume = {{62}}, year = {{2010}}, }