Dehydrated Mashed Potatoes—Chemical and Biochemical Aspects

Hadziyev, D.; Steele, L.

doi:10.1016/s0065-2628(08)60235-9

Cited by 22 publications

(8 citation statements)

References 183 publications

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“…In this study, there is no evidence of adhesiveness for dough samples from the parenchyma cooked and stored at freezing temperatures for 24 h. A cooling step immediately after heating or a precooking step promote retrogradation of both extracellular starch and starch within the unruptured cell, thereby decreasing adhesiveness, a required feature for good quality mashed product (Hadziyev and Steele 1979).…”

Section: Discussionmentioning

confidence: 77%

Effect of Cooking Time and Storage Temperature on the Textural Properties of Cassava Dough

Rodríguez‐Sandoval

Fernández-Quintero

Aldana

et al. 2008

Journal of Texture Studies

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The characteristics of the texture of cassava dough were evaluated using the stress–relaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either −5 or −20C for 24 h was used to produce the dough. Two stress–relaxation models, Maxwell and Peleg, were fitted to the experimental data. Both models were validated for quantifying the relaxation behavior; but the Maxwell model best fitted the experimental data. Dough samples from the parenchyma cooked for 18 min and stored at −20C showed the lowest elastic moduli, viscosities, initial compressive relaxation modulus and hardness values. It was concluded that higher cooking times and lower temperatures during the storage period increased the degree of retrogradation of starch granules, affecting the textural properties of cassava dough. PRACTICAL APPLICATIONS There are new and growing industries in cassava‐producing countries that use fresh cassava roots in order to produce high added‐value products like croquettes, fried chips or snacks. Cassava dough is an intermediate product for making cassava croquettes, which is a stick‐fried food well positioned in the Colombian market. The study of the rheologic and textural behavior of cassava dough is important for processing improvements in the cassava croquette industry. The results of this investigation showed that stress–relaxation test and texture profile analysis were sensitive to identify changes related to different processing conditions; in addition, the higher cooking times and lower temperatures during the storage period decreased the stiffness of cassava dough, affecting its handling in a following process.

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Section: Discussionmentioning

confidence: 77%

Effect of Cooking Time and Storage Temperature on the Textural Properties of Cassava Dough

Rodríguez‐Sandoval

Fernández-Quintero

Aldana

et al. 2008

Journal of Texture Studies

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“…The high deformability modulus of dough reconstituted from flour cooked for 12 min could be attributed to the granular content and size (Hadziyev and Steele, 1979;Okechukwu and Rao, 1996). If the reconstituted cassava dough is regarded as a composite material with the starch granules as the filler in a polysaccharide matrix (Eliasson, 1986), doughs from parenchyma cooked for 12 min have more starch granules that retain their rounded shape with slight or no swelling than those cooked for 15 min.…”

Section: Discussionmentioning

confidence: 99%

Effect of processing conditions on the texture of reconstituted cassava dough

Rodríguez‐Sandoval

Fernández-Quintero

Aldana

et al. 2008

Braz. J. Chem. Eng.

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-Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20ºC during the storage period of cooked parenchyma, deformability modulus, hardness and cohesiveness of dough increased significantly. The temperature during the storage period was the most important factor affecting the textural properties of cassava dough.

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“…Under the existing circumstances, processing of the bulky perishable potatoes into various processed products is a viable option that can help extend the storage life besides serving as a means to increase the supply in offseasons. Processing of potato into flour is perhaps the most satisfactory method of creating a product that is functionally adequate, retaining its keeping quality for an extended period (Hadziyev and Steele 1979). Physically modified potato flour yielded products with reduced pasting viscosities (Yadav and others 2006a), and soup mix prepared with such flour allowed addition of more solids per unit volume (Rekha and others 2005).…”

Section: Introductionmentioning

confidence: 99%

Physical Properties of Acetylated and Enzyme‐Modified Potato and Sweet Potato Flours

Yadav¹,

Guha²,

Reddy³

et al. 2007

Journal of Food Science

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Textural profile, pasting behavior, gelatinization characteristics, sedimentation volume, and gel consistency of acetylated (Ac) and enzyme (glucoamylase)-modified (EM) potato and sweet potato flours have been investigated to determine their suitability in products such as baked goods, soup, and pudding. Dough hardness of Ac and EM samples was significantly higher than their native samples (P < 0.01). Dough cohesiveness of modified potato did not change, while it decreased in modified sweet potato. With increase in moisture, textural properties of modified samples, in general, showed reduced values. Rapid Visco Analyser showed least pasting viscosities of Ac flours due to restricted swelling of starch granules while EM flours exhibited high viscosities. Acetylated samples showed reduced gelatinization temperature (GT), and enthalpy (DeltaH) compared to native samples, whereas enzyme-treated samples showed no significant changes in GT, indicating their comparable crystallinity values with those of native samples. Modified flour samples had lower sediment volumes and gel consistency, and the gel consistency of EM flour correlated with its cold paste viscosity.

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Dehydrated Mashed Potatoes—Chemical and Biochemical Aspects

Cited by 22 publications

References 183 publications

Effect of Cooking Time and Storage Temperature on the Textural Properties of Cassava Dough

Effect of Cooking Time and Storage Temperature on the Textural Properties of Cassava Dough

Effect of processing conditions on the texture of reconstituted cassava dough

Physical Properties of Acetylated and Enzyme‐Modified Potato and Sweet Potato Flours

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