influence of processing conditions on the physical characteristics of cassava doughs
cassava dough cassava flour texture deformability modulus frozen storing
Main Article Content
Textural properties of doughs made from precooked cassava flour were studied to determine the effect of processing conditions on the physical characteristics of cassava doughs. Deformability modulus, hardness, cohesiveness and adhesiveness of reconstituted cassava doughs were evaluated using a texture analyzer. Cassava parenchyma pieces, processed under various cooking conditions and stored at low temperatures (-5 ºC and -20 ºC) for 24 h, were used to make flour. As the resting period temperature of cooked parenchyma decreased from -5 ºC to -20 ºC, deformability modulus, hardness and cohesiveness of the doughs increased significantly. It is concluded that the temperature during the resting period of cooked cassava parenchyma is the most important factor affecting the textural properties of cassava doughs.
1.
Rodríguez Sandoval E, Cuvelier G, Fernández Quintero A. influence of processing conditions on the physical characteristics of cassava doughs. inycomp [Internet]. 2007 Jan. 8 [cited 2024 Dec. 22];9(1):7-17. Available from: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/2491
- Angélica Sandoval Aldana, Eduardo Rodríguez Sandoval, Alfredo Ayala Aponte, Encapsulación de Aditivos para la Industria de Alimentos , Ingeniería y Competitividad: Vol. 5 No. 2 (2004)
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