Effect of Fermentation, Blanching, and Drying Temperature on the Fuctional and Chemical Properties of Cassava Flour

Autor:	A.U.C. Ukozor, F.C. Ekwu, E.A. Udensi
Rok vydání:	2005
Předmět:	Absorption of water Chemistry Blanching Cyanide Manihot esculenta food and beverages Bulk density body regions Viscosity chemistry.chemical_compound medicine Fermentation Food science Swelling medicine.symptom Food Science
Zdroj:	International Journal of Food Properties. 8:171-177
ISSN:	1532-2386 1094-2912
DOI:	10.1081/jfp-200048151
Popis:	Cassava (Manihot esculenta crantz) was processed into flour by fermentation, blanching, and drying. Portions of the tuber were naturally fermented for 2, 3, and 4 days, and each was oven dried at temperatures of 60, 80, and 90°C and then milled to obtain naturally fermented cassava flours. Other portions were blanched for 3, 6, 9, and 12 min, and each similarly dried at 60, 70, 80, and 90°C and milled to produce blanched cassava flour. The last portion, which formed the control, was simply sun-dried. The bulk density, gelation capacity, water absorption, swelling index, and viscosity were investigated. Blanching was found to improve the functional properties of the flour. Residual cyanide was more commonly found in blanched samples than in both the fermented and control groups. Increasing the fermentation period was found to reduce both viscosity and residual cyanide, whereas increasing the drying temperature led to more residual cyanide in the fermentation and blanched samples. Fermented samples had lowe...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4868411bd52464749aad597df0c07d01 https://doi.org/10.1081/jfp-200048151 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.