Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality
The quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN c...
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
1988
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| Online Access: | https://hdl.handle.net/10568/177123 |
| _version_ | 1855528318204379136 |
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| author | Almazan, A.M. |
| author_browse | Almazan, A.M. |
| author_facet | Almazan, A.M. |
| author_sort | Almazan, A.M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN concentration was minimal if flour with low HCN was used. Greater surface expansion of the dried chips during frying produced crisper chips. Expansion during frying correlated positively with maximum and setback viscosities of the flour paste. |
| format | Journal Article |
| id | CGSpace177123 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1988 |
| publishDateRange | 1988 |
| publishDateSort | 1988 |
| record_format | dspace |
| spelling | CGSpace1771232025-11-11T10:31:51Z Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality Almazan, A.M. cassava flour Taste flours manihot esculenta sugar tubers The quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN concentration was minimal if flour with low HCN was used. Greater surface expansion of the dried chips during frying produced crisper chips. Expansion during frying correlated positively with maximum and setback viscosities of the flour paste. 1988 2025-10-15T16:54:32Z 2025-10-15T16:54:32Z Journal Article https://hdl.handle.net/10568/177123 en Limited Access application/pdf Almazan, A.M. (1988). Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality. Journal of the Science of Food and Agriculture, 42(1), 67-75. |
| spellingShingle | cassava flour Taste flours manihot esculenta sugar tubers Almazan, A.M. Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| title | Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| title_full | Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| title_fullStr | Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| title_full_unstemmed | Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| title_short | Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| title_sort | influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality |
| topic | cassava flour Taste flours manihot esculenta sugar tubers |
| url | https://hdl.handle.net/10568/177123 |
| work_keys_str_mv | AT almazanam influenceofsugarandcyanideconcentrationsandpasteviscositiesofcassavaflouronfriedcassavachipquality |