Effect of processing conditions on the texture of reconstituted cassava dough

Rodríguez‐Sandoval, Eduardo; Fernández-Quintero, Alejandro; Aldana, Angélica Sandoval; Cuvelier, Gérard

doi:10.1590/s0104-66322008000400008

Cited by 10 publications

(10 citation statements)

References 28 publications

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“…The differences in the cooking time could be due to differences in the composition of the composite flour used for the pasta preparation. Longer cooking time recorded for the pastas in this study could be due to the use of cassava starch as binder, as cassava dough generally require long cooking time (12–15 min) ( Rodríguez-Sandoval et al., 2008 ).…”

Section: Resultsmentioning

confidence: 93%

Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Bolarinwa

Oyesiji

2021

Heliyon

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Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy enriched rice pasta. Five Rice-soy pastas were produced from different blends (10–30%) of soybean flour and rice flour. The proximate composition, cooking quality, colour, texture profile, and sensory attributes of the pastas were determined. Results showed increased in protein (6.7–12.1%), crude fibre (0.8–1.3%), ash (0.6–2.2%) and energy values (379–389 kcal/100g). Fortification improved the colour, reduce cooking time (15.59–15.11 min) but increased cooking loss (7.30–7.49%). The hardness (506–314 g), springiness (1.25–0.71 mm) and chewiness (417–334 g x mm) values decreased while gumminess (417–334 g) increased. Rice pasta enriched with 15% soybean flour was highly ranked for sensory attributes. In conclusion, this study demonstrated that Rice-soy pasta can serve as nutritious alternative to conventional rice pasta, and also add variety to food groups for people suffering from celiac disease.

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Section: Resultsmentioning

confidence: 93%

Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Bolarinwa

Oyesiji

2021

Heliyon

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“…The samples were dried in an oven (Memmert UF75) for 12 hours at 60°C. Subsequently, the dried precooked cowpea samples were milled into a fine flour (2 mm mesh size) with the aid of a laboratory hammer mill (armfield miller) and packaged and stored as described by Rodríguez-Sandoval et al [23] and Olaniran et al [18] for further use.…”

Section: Production Of Precooked Cowpeamentioning

confidence: 99%

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Olaniran

Okonkwo

Osemwegie

et al. 2020

International Journal of Food Science

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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

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“…While LSF has been used to study deformation and flow behavior of dough food products in several studies, [15][16][17] the procedure has never been considered as a tool to discriminate root, tuber and banana (RTB) genotypes according to their finished food products' texture. Our research provides a novel perspective into the use of texture in discrimination of RTB genotypes as a way to screen them and promote advanced clones for breeding for textural qualities preferred by consumers of RTB food products.…”

Section: Sensory Analysis and Consumer Overall Liking Of Pounded Yammentioning

confidence: 99%

“…13 Bi-extensional viscosity (BEV) is derived based on calculation of force-displacement extension curves into stress-strain data and taking cognizance of geometry of the sample. 14 Several reports are made in the literature on the use of LSF to measure BEV as a tool for quality of wheat dough, 15 cassava dough, 16 steamed bread dough, 17 and mozzarella cheese. 18 To the best of the authors' knowledge, no works have been reported on discrimination of yam genotypes based on extensional texture attributes and finding relationships between instrumental and sensory texture and consumer tests of pounded yam.…”

Section: Introductionmentioning

confidence: 99%

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

et al. 2023

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BackgroundStretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyzer, thereby providing an efficient alternative screening tool.ResultsTwo instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi‐extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking.ConclusionBi‐extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their stretchability characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effect of processing conditions on the texture of reconstituted cassava dough

Cited by 10 publications

References 28 publications

Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

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