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Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

Tivana, Lucas LU ; Dejmek, Petr LU orcid and Bergenståhl, Björn LU (2013) In Stärke 65(7-8). p.628-636
Abstract
The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre-gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and defatted soy flour (DSF). The soy flours were dispersed in water, and the pH of the dispersions adjusted to 6.5 and 4.5. Both boiled and unboiled dispersions were used. Fortification of garri with soy flour to a protein content of 15% w/w affected the texture of garri agglomerates. The addition of soy flour suspensions that were not boiled to the... (More)
The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre-gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and defatted soy flour (DSF). The soy flours were dispersed in water, and the pH of the dispersions adjusted to 6.5 and 4.5. Both boiled and unboiled dispersions were used. Fortification of garri with soy flour to a protein content of 15% w/w affected the texture of garri agglomerates. The addition of soy flour suspensions that were not boiled to the shredded cassava roots resulted in increase of hardness of swollen garri particles by a factor greater than 1.7 for ISP and DSF and a factor of 1.2 for TSF. Suitable pretreatment of the soy suspension in term of pH adjustment to 4.5 and boiling, restored the hardness to the level of non-fortified garri with all types of flour. Light microscopy of garri aggregates showed a positive correlation between the size and continuity of protein domains and hardness, where hard garri' consist of a system of starch in protein' and soft garri' consist in a system of protein in starch'. The hue turned more yellow and the darkness of fortified garri increased as consequence of the colours of the soy flours added. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Cassava, Protein, Soybean, Starch, Texture
in
Stärke
volume
65
issue
7-8
pages
628 - 636
publisher
John Wiley & Sons Inc.
external identifiers
  • wos:000325887900011
  • scopus:84879841710
ISSN
0038-9056
DOI
10.1002/star.201200136
language
English
LU publication?
yes
id
c7468d61-3b85-4c92-8459-1e16512550bc (old id 4170557)
date added to LUP
2016-04-01 10:06:09
date last changed
2023-09-13 17:50:31
@article{c7468d61-3b85-4c92-8459-1e16512550bc,
  abstract     = {{The effect of adding soy protein on the texture and colour of garri, a West African cassava food, is evaluated. Garri is mostly pre-gelatinized and agglomerate starch product. The challenge lies in maximizing the protein supplementation without changing the textural characteristics. Three different soybean flours were used for fortification: toasted soy flour (TSF), isolated soy protein (ISP) and defatted soy flour (DSF). The soy flours were dispersed in water, and the pH of the dispersions adjusted to 6.5 and 4.5. Both boiled and unboiled dispersions were used. Fortification of garri with soy flour to a protein content of 15% w/w affected the texture of garri agglomerates. The addition of soy flour suspensions that were not boiled to the shredded cassava roots resulted in increase of hardness of swollen garri particles by a factor greater than 1.7 for ISP and DSF and a factor of 1.2 for TSF. Suitable pretreatment of the soy suspension in term of pH adjustment to 4.5 and boiling, restored the hardness to the level of non-fortified garri with all types of flour. Light microscopy of garri aggregates showed a positive correlation between the size and continuity of protein domains and hardness, where hard garri' consist of a system of starch in protein' and soft garri' consist in a system of protein in starch'. The hue turned more yellow and the darkness of fortified garri increased as consequence of the colours of the soy flours added.}},
  author       = {{Tivana, Lucas and Dejmek, Petr and Bergenståhl, Björn}},
  issn         = {{0038-9056}},
  keywords     = {{Cassava; Protein; Soybean; Starch; Texture}},
  language     = {{eng}},
  number       = {{7-8}},
  pages        = {{628--636}},
  publisher    = {{John Wiley & Sons Inc.}},
  series       = {{Stärke}},
  title        = {{Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)}},
  url          = {{http://dx.doi.org/10.1002/star.201200136}},
  doi          = {{10.1002/star.201200136}},
  volume       = {{65}},
  year         = {{2013}},
}