Thermal and pasting properties of cassava starch-dehydrated orange pulp blends

Leonel, Magali; Souza, Luciana Bronzi de; Mischan, Martha Maria

doi:10.1590/s0103-90162011000300011

Cited by 10 publications

(8 citation statements)

References 17 publications

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“…The differences of physico‐chemicals characteristics of gluten‐free pasta appears to be associated with the initial content of both banana and cassava flours compared to semolina flour. This result was different from other gluten‐free pasta experiments using banana or cassava flour (Baah et al, ; Fiorda et al, ; Leonel et al, ; Sarawong, Rodríguez Gutiérrez, Berghofer, & Schoenlechner, ), possibly because these authors also made some improvements in their pasta making, either by still using wheat ingredient or by protein addition.…”

Section: Resultscontrasting

confidence: 70%

“…However, there are some limitations since these materials have no gluten content. Some efforts have been made in material application with modification of raw material pre‐treatment, processing technology, and technical addition to replace gluten functionality (Baah, Oduro, & Ellis, ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Leonel, Souza, & Mischan, ; Sarawong, Schoenlechner, Sekiguchi, Berghofer, & Ng, ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.

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Section: Resultscontrasting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

J Food Process Preserv

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“…Pasting characteristics of the porridge from the composite flours were determined using a Rapid Visco Analyzer (Perten Instruments AB, Kungens Kurva, Sweden) according to the methods described by reference [28]. Peak viscosity, trough, breakdown, final viscosity, setback, peak time and pasting temperatures were read from the pasting profile with the aid of thermocline for Windows software connected to a computer [29].…”

Section: Methodsmentioning

confidence: 99%

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Tumuhimbise

Tumwine

Kyamuhangire

2019

Foods

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Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In this study, composite flours were developed from orange fleshed sweet potato (OFSP), amaranth leaves and skimmed milk powders; 78:2:20, 72.5:2.5:25, 65:5:30 and 55:10:35. The physico-chemical characteristics of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a nine-point hedonic scale using a trained panel. Results indicated a significant (p < 0.05) increase in protein (12.1 to 19.9%), iron (4.8 to 97.4 mg/100 g) and calcium (45.5 to 670.2 mg/100 g) contents of the OFSP-based composite flours. The vitamin A content of composite flours contributed from 32% to 442% of the recommended dietary allowance of children aged 6–59 months. The composite flours showed a significant (p < 0.05) decrease in solubility, swelling power and scores of porridge attributes with increase in substitution levels of skimmed milk and amaranth leaf powder. The study findings indicate that the OFSP-based composite flours have the potential to make a significant contribution to the improvement in the nutrition status of children aged 6–59 months in developing countries.

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“…Wheat flour has been reported to have lower viscosities and higher pasting temperature (Oladunmoye et al, 2014;Tharise et al, 2014) than the examined cassava flours. Increased pasting properties in the pasta samples indicate that the starch granules retained their structure during extrusion and heating (Leonel et al, 2011).…”

Section: Tablementioning

confidence: 97%

The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

et al. 2021

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Thermal and pasting properties of cassava starch-dehydrated orange pulp blends

Cited by 10 publications

References 17 publications

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

The Addition of Fluted Pumpkin ( <i>Telfairia occidentalis</i>) Leaf Powder Improves the Techno-Functional Properties of Cassava Pasta

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