Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven impr...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2021
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/110861 |
| _version_ | 1855542749222141952 |
|---|---|
| author | Bouniol, Alexandre Adinsi, Laurent Padonou, Sègla Wilfrid Hotegni, Francis Gnanvossou, Désiré Tran, Thierry Dufour, Dominique Joseph, Djidjoho Akissoé, Hounhouigan Noël |
| author_browse | Adinsi, Laurent Akissoé, Hounhouigan Noël Bouniol, Alexandre Dufour, Dominique Gnanvossou, Désiré Hotegni, Francis Joseph, Djidjoho Padonou, Sègla Wilfrid Tran, Thierry |
| author_facet | Bouniol, Alexandre Adinsi, Laurent Padonou, Sègla Wilfrid Hotegni, Francis Gnanvossou, Désiré Tran, Thierry Dufour, Dominique Joseph, Djidjoho Akissoé, Hounhouigan Noël |
| author_sort | Bouniol, Alexandre |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. |
| format | Journal Article |
| id | CGSpace110861 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1108612025-12-08T09:54:28Z Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties Bouniol, Alexandre Adinsi, Laurent Padonou, Sègla Wilfrid Hotegni, Francis Gnanvossou, Désiré Tran, Thierry Dufour, Dominique Joseph, Djidjoho Akissoé, Hounhouigan Noël cassava feed roots properties provitamins carotenoids mantioba raíces forrajeras propiedades We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. 2021-03 2021-01-14T10:12:31Z 2021-01-14T10:12:31Z Journal Article https://hdl.handle.net/10568/110861 en Open Access application/pdf Wiley Bouniol, A.; Adinsi, L.; Padonou, S.W.; Hotegni, F.; Gnanvossou, D.; Tran, T.; Dufour, D.; Joseph, D.; Akissoé, H.N. (2020) Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. International Journal of Food Science and Technology First published (13 November 2020) ISSN: 1082-0132 |
| spellingShingle | cassava feed roots properties provitamins carotenoids mantioba raíces forrajeras propiedades Bouniol, Alexandre Adinsi, Laurent Padonou, Sègla Wilfrid Hotegni, Francis Gnanvossou, Désiré Tran, Thierry Dufour, Dominique Joseph, Djidjoho Akissoé, Hounhouigan Noël Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
| title | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
| title_full | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
| title_fullStr | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
| title_full_unstemmed | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
| title_short | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
| title_sort | rheological and textural properties of lafun a stiff dough from improved cassava varieties |
| topic | cassava feed roots properties provitamins carotenoids mantioba raíces forrajeras propiedades |
| url | https://hdl.handle.net/10568/110861 |
| work_keys_str_mv | AT bouniolalexandre rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT adinsilaurent rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT padonouseglawilfrid rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT hotegnifrancis rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT gnanvossoudesire rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT tranthierry rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT dufourdominique rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT josephdjidjoho rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties AT akissoehounhouigannoel rheologicalandtexturalpropertiesoflafunastiffdoughfromimprovedcassavavarieties |