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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10767

Title: Effects of Toasting Time on Functional and Visco-Elastic Properties of Cassava Flour
Authors: Eje, B. E.
Dzisi, K. A.
Keywords: Cassava
Functional
Manihot spp.
Toasting
Viscocity
Issue Date: Jun-2015
Publisher: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT)
Citation: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), Volume 9, Issue 6 Ver. II (Jun. 2015), PP 01-06
Abstract: The effect of toasting time on the functional and visco-elastic properties of cassava flour was investigated. Cassava tubers were grated, dewatered and toasted for 2, 4, 6, 8 and 10min durations. The flour samples produced from these treatments were subjected to functional and viscosity analyses. The result of the analyses revealed that the flour samples produced from 6min toasting time was superior to those from other samples in relation to most of the indices relevant to their use in the baking industry. The 6min toasting time gave the highest peak viscosity value which is significantly different (p0.05) from other toasting times except that of 2 min toasting time. The 10min toasting time produced flour with the lowest breakdown viscosity which is significantly different (p0.05) from the values obtained in other samples while the final viscosity values of samples from 4mins and 6mins toasting time were higher than the rest. For the functional properties, the swelling power of samples obtained from 8min toasting time was significantly higher (p≤0.05) than the values from other samples followed by the value of samples from 6min toasting time. The values of water binding capacity and solubility index of samples from 6min toasting time was significantly higher than the values from other samples while the values of the water absorption capacity of samples from 4min toasting time was significantly higher than others followed by the values obtained from 6min toasting time. It was generally observed from the result of the analyses that the flour samples produced from the 6min toasting time was superior to those from other toasting duration periods in respect to the indices relevant to their use in the baking industry.
Description: An article published by IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), Volume 9, Issue 6 Ver. II (Jun. 2015), PP 01-06
URI: http://hdl.handle.net/123456789/10767
Appears in Collections:College of Engineering

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