E. Afoakwa, G. Sampson, D. Nyirenda, C. N. Mwansa, L. Brimer, L. Chiwona-Karltun
{"title":"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","authors":"E. Afoakwa, G. Sampson, D. Nyirenda, C. N. Mwansa, L. Brimer, L. Chiwona-Karltun","doi":"10.24203/AJAFS.V9I2.6556","DOIUrl":null,"url":null,"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 _________________________________________________________________________________________________","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations\",\"authors\":\"E. Afoakwa, G. Sampson, D. Nyirenda, C. N. Mwansa, L. Brimer, L. Chiwona-Karltun\",\"doi\":\"10.24203/AJAFS.V9I2.6556\",\"DOIUrl\":null,\"url\":null,\"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 _________________________________________________________________________________________________\",\"PeriodicalId\":92332,\"journal\":{\"name\":\"Asian journal of agriculture and food science\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-04-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian journal of agriculture and food science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24203/AJAFS.V9I2.6556\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian journal of agriculture and food science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24203/AJAFS.V9I2.6556","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations
--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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