Effect of sugar and water contents on non-expanded cassava flour extrudates

Ortiz, Juan Antonio Ruano; Carvalho, Carlos Wanderlei Piler de; Ascheri, Diego P. R.; Ascheri, José Luis Ramírez; Andrade, Cristina T.

doi:10.1590/s0101-20612010000100030

Cited by 17 publications

(11 citation statements)

References 21 publications

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“…IV increased as moisture content decreased ( r = –0.84, P < 0.001). The high IV and the low PT in pasta samples could be a result of shearing forces during the extrusion (Ortiz and others ), which lead to the molecular modification of the starch granules, resulting in the loss of the integrity of starch granule and destruction of its crystallinity as reported by Lai () and Lai and Cheng (). The PV reflects the maximum swelling of the starch granule (Zhong and others ).…”

Section: Resultsmentioning

confidence: 87%

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Bouasla

Wójtowicz

Zidoune

et al. 2016

Journal of Food Science

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Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability.

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Section: Resultsmentioning

confidence: 87%

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Bouasla

Wójtowicz

Zidoune

et al. 2016

Journal of Food Science

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“…According to analysis of variance (ANOVA), SME, PV and SB models showed R 2 greater than 92% indicating a good fit to experimental data while regression model of CV presented the smallest R 2 value (79%). SME is a good parameter to characterize the processing conditions and it may be defined as the energy input transmitted to the material during processing [17] . Linear effects of moisture and rotation speed and their interactions as well as the quadratic effect of moisture were highly significant (p ≤ 0.01) for SME ( Table 2).…”

Section: Functional Propertiesmentioning

confidence: 99%

Characterization of cassava starch processed in an internal mixer

et al. 2013

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An internal mixer connected to a torque rheometer was used to investigate the effect of moisture content (13.2 to 46.8 g.100g -1 ), rotation speed (13.2 to 46.8 rpm) and processing temperature (53.2 to 86.8 °C), applying a factorial central composite design, on the specific mechanical energy (SME), pasting viscosity and crystallinity of cassava starch. Torque values were highly significant for the three variables, showing decrease with increasing moisture, temperature and rpm. The highest cold viscosity (CV) was obtained at 13.18 g.100g -1 moisture, 86.87 °C and 30 rpm due to increased rupture of starch granules caused by processing at lower moisture condition. Peak viscosity (PV) values were higher than CV values which indicated that the processing was not able to destroy completely the molecular integrity of the starch granules. Smaller setback (SB) at high temperature and rpm and low moisture showed possible starch depolymerization causing loss of recrystallization capacity. Processing under low moisture content resulted in reduction of crystallinity. The results showed that the effect of moisture was more pronounced than rotation speed and processing temperature of cassava starch.

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“…The water absorption index (WAI), water solubility index (WSI) and swelling power (SP) can be used as indicators of starch modification by thermomechanical treatment. WAI measures the volume occupied by the starch granule after swelling in an excess of water, WSI determines the amount of free molecules leached out from the starch granule in addition to excess water and the SP is the ratio of weight of the wet sediment to the initial weight of dry starch (Collado et al, 2001;Ortiz et al, 2010). The WAI, WSI and SP of the flours were determined by slightly modifying the method of Anderson et al (1969).…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

Rodríguez‐Sandoval

Sandoval

Cortés

2012

Braz. J. Chem. Eng.

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-The thermomechanical properties of dough and the physical characteristics of bread from quinoawheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI), water solubility index (WSI) and swelling power (SP). The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48), WSI (7.45%), and SP (4.84) were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

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Effect of sugar and water contents on non-expanded cassava flour extrudates

Cited by 17 publications

References 21 publications

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

Characterization of cassava starch processed in an internal mixer

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

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