Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations

Asian journal of agriculture and food science Pub Date : 2021-04-29 DOI:10.24203/AJAFS.V9I2.6556

E. Afoakwa, G. Sampson, D. Nyirenda, C. N. Mwansa, L. Brimer, L. Chiwona-Karltun

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引用次数: 3

Abstract

--This study investigated effects of processing technique and varietal variations on the physicofunctional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27C and 70C), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p<0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p<0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9°C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95C (683 BU) and viscosity at 95C-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products. Keywords--Cassava, starch, functional properties, viscoelastic properties, pasting characteristics _________________________________________________________________________________________________

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木薯（Manihot Esculenta Cruntz）粉的物理功能和淀粉糊化特性受加工工艺和品种变化的影响

--本研究采用3x6因子实验方法，研究了加工工艺和品种变异对木薯粉物理功能、淀粉糊化和粘弹性的影响。使用标准方法对样品的非挥发性酸度、pH值、溶胀力、可溶性吸水能力（27℃和70℃）、木薯粉的颜色和淀粉糊特性进行了评估。木薯块茎的磨碎和浸泡显著降低了所有品种的pH值（p<0.05），同时增加了非挥发性酸度。格栅和浸泡显著降低了面粉的溶胀力、溶解度和吸水能力（p<0.05）。浸泡过的Chila B面粉的最高糊化温度为66.9°C，而浸泡过的Mweulu面粉的最高峰值粘度（684 BU）、95℃粘度（683 BU）和95℃保持粘度（359 BU），这表明不同木薯品种的面粉可以用于不同的食品和工业产品。关键词木薯淀粉功能特性粘弹性特性粘贴特性_________________________________________________________________________________________________

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Asian journal of agriculture and food science

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