Changes in functional and pasting properties and mineral contents of the flour of two cassava cultivars 'TME 419' and 'UMUCASS 36' under different storage conditions

Q4 Agricultural and Biological Sciences

International Journal of Postharvest Technology and Innovation Pub Date : 2017-01-01 DOI:10.1504/IJPTI.2017.10013712

Amarachi D. Uchechukwu-Agua, O. J. Caleb, U. L. Opara

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Abstract

This study investigated the effects of packaging and storage conditions [23°C and 38°C, 60% relative humidity (RH)] on the functional and pasting properties, and mineral content of cassava flour from two different cultivars (TME 419 and UMUCASS 36) stored for 12 weeks. Flour swelling power (12.1 ± 0.13%) and solubility (9.51 ± 1.59%) was significantly higher in 'TME 419' cassava. Viscosities of flour samples were influenced by the storage conditions, packaging and cultivar differences. A strong positive and significant correlation (r = 0.94) was observed between peak viscosity and breakdown viscosity. The shortest pasting time (3.9 ± 0.06 min) and lowest pasting temperature (84.9 ± 0.36°C) after storage was observed in the flour packaged in paper bag and stored at 38°C for both cultivars. The differences in the functional and pasting properties shows that cassava flour can be used for various industrial purposes such as baking, weaning food and thickeners.

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两个木薯品种TME 419和UMUCASS 36在不同贮藏条件下面粉的功能、糊化特性和矿物质含量的变化

研究了不同包装和贮藏条件[23°C和38°C, 60%相对湿度]对TME 419和UMUCASS 36两种不同品种木薯粉在贮藏12周后的功能、糊化特性和矿物质含量的影响。TME 419木薯的面粉溶胀率(12.1±0.13%)和溶解度(9.51±1.59%)显著高于TME 419木薯。面粉样品的粘度受贮藏条件、包装和品种差异的影响。峰值黏度与击穿黏度呈显著正相关(r = 0.94)。2个品种在纸袋包装、38℃条件下贮藏后膏制时间最短(3.9±0.06 min)，膏制温度最低(84.9±0.36℃)。功能性和糊化性能的差异表明，木薯粉可用于烘焙、断奶食品和增稠剂等多种工业用途。

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来源期刊

International Journal of Postharvest Technology and Innovation Agricultural and Biological Sciences-Food Science

CiteScore

1.00

自引率

0.00%

发文量

期刊介绍： Technology is an increasingly crucial input in the industrialisation and development of nations and communities, particularly in the current era of globalisation, trade liberalisation and emphasis on competitiveness. The shared technologies and innovations of today are giving birth to the radically different agrifood industries and communities of tomorrow. There is mounting evidence that investments in postharvest research and infrastructure yield high rates of return that are comparable and often higher than investments in on-farm production alone.