Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods
This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash- and cabinet-drying) on the rheological profile, amylose and functional properties of flour from yellow-fleshed cassava varieties...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/130324 |
| _version_ | 1855520101085741056 |
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| author | Ekeledo, E. Latif, S. Abass, A. Muller, J. |
| author_browse | Abass, A. Ekeledo, E. Latif, S. Muller, J. |
| author_facet | Ekeledo, E. Latif, S. Abass, A. Muller, J. |
| author_sort | Ekeledo, E. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash- and cabinet-drying) on the rheological profile, amylose and functional properties of flour from yellow-fleshed cassava varieties. Four preservative-treated flour samples (Sodium Metabisulphite cabinet-dried (SMC); Sodium Metabisulphite flash-dried (SMF); Citric Acid cabinet-dried (CAC); and Citric Acid flash-dried (CAF) were evaluated. The rheological profile (peak, breakdown, setback and final viscosity) of flash-dried samples treated with sodium metabisulphite exhibited the highest values (891 RVU, 586 RVU, 208 RVU and 513 RVU) respectively. The cabinet-dried samples treated with citric acid had the least peak, trough and final viscosity of 497 RVU, 211 RVU and 326 RVU respectively. The flash-dried flour samples had the highest values for water absorption capacity while cabinet-dried (CAC) flour samples had the highest dispersibility. Therefore, flash-dried flour samples are more likely suited for food formulations requiring good pasting quality and moderately high gel strength. |
| format | Journal Article |
| id | CGSpace130324 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1303242025-01-24T14:12:27Z Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods Ekeledo, E. Latif, S. Abass, A. Muller, J. preservatives seed treatment drying cassava viscosity amylose This study reconnoitered the effects of preservative treatments (0.3% Sodium Metabisulphite solution (SMS); and 0.3% Citric Acid solution (CAS)) and drying methods (flash- and cabinet-drying) on the rheological profile, amylose and functional properties of flour from yellow-fleshed cassava varieties. Four preservative-treated flour samples (Sodium Metabisulphite cabinet-dried (SMC); Sodium Metabisulphite flash-dried (SMF); Citric Acid cabinet-dried (CAC); and Citric Acid flash-dried (CAF) were evaluated. The rheological profile (peak, breakdown, setback and final viscosity) of flash-dried samples treated with sodium metabisulphite exhibited the highest values (891 RVU, 586 RVU, 208 RVU and 513 RVU) respectively. The cabinet-dried samples treated with citric acid had the least peak, trough and final viscosity of 497 RVU, 211 RVU and 326 RVU respectively. The flash-dried flour samples had the highest values for water absorption capacity while cabinet-dried (CAC) flour samples had the highest dispersibility. Therefore, flash-dried flour samples are more likely suited for food formulations requiring good pasting quality and moderately high gel strength. 2023-12 2023-05-11T08:32:38Z 2023-05-11T08:32:38Z Journal Article https://hdl.handle.net/10568/130324 en Limited Access Elsevier Ekeledo, E., Latif, S., Abass, A. & Müller, J. (2023). Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods. Food and Humanity, 1, 57-63. |
| spellingShingle | preservatives seed treatment drying cassava viscosity amylose Ekeledo, E. Latif, S. Abass, A. Muller, J. Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| title | Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| title_full | Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| title_fullStr | Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| title_full_unstemmed | Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| title_short | Amylose, rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| title_sort | amylose rheological and functional properties of yellow cassava flour as affected by pretreatment and drying methods |
| topic | preservatives seed treatment drying cassava viscosity amylose |
| url | https://hdl.handle.net/10568/130324 |
| work_keys_str_mv | AT ekeledoe amyloserheologicalandfunctionalpropertiesofyellowcassavaflourasaffectedbypretreatmentanddryingmethods AT latifs amyloserheologicalandfunctionalpropertiesofyellowcassavaflourasaffectedbypretreatmentanddryingmethods AT abassa amyloserheologicalandfunctionalpropertiesofyellowcassavaflourasaffectedbypretreatmentanddryingmethods AT mullerj amyloserheologicalandfunctionalpropertiesofyellowcassavaflourasaffectedbypretreatmentanddryingmethods |