Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits

Akintayo, Olaide A.; Obadu, John M.; Karim, O. R.; Balogun, Mutiat Adebanke; Kolawole, Fausat L.; Oyeyinka, Samson A.

doi:10.1016/j.lwt.2019.05.022

Cited by 24 publications

(19 citation statements)

References 18 publications

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“…However, it is interesting to note that ogi made from maize, which had the least amylose content (Figure 2), was not the highest in peak viscosity, suggesting that amylose was not the sole determining factor in this study. This is plausible as other factors such as starch granule size and composition, as well as the presence of nonstarch components, also affect peak viscosity (Akintayo et al, 2019).…”

Section: Pasting Propertiesmentioning

confidence: 96%

“…Procedure described by Akintayo et al (2019) was used. Suspension containing 20 mg of the sample and 10 mL of 0.5 M KOH solution was transferred into 100 mL flask that was then filled to the mark with distilled water.…”

Section: Amylose Determinationmentioning

confidence: 99%

“…Ogi samples made from Tapa and Abakaliki rice both recorded significantly (P < 0.05) higher ratings than the sample from maize in all sensory attributes evaluated, except sourness (Table 3). This kind of observation is rare as consumers are not known to readily prefer a newly introduced food substitute to an already established one, due to familiarity with quality attributes of the latter (Akintayo et al, 2019). While the reason for this remains unclear, two factors can be suspected to have influenced the panelists' judgment.…”

Section: Sensory Attributes Of Cooked Reconstituted Ogimentioning

confidence: 99%

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Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Akintayo

Hashim

Adereti

et al. 2020

Journal of Food Science

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In the present study, the physicochemical and sensory properties of ogi (a cereal‐based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. Practical Applications The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.

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Section: Pasting Propertiesmentioning

confidence: 96%

Section: Amylose Determinationmentioning

confidence: 99%

Section: Sensory Attributes Of Cooked Reconstituted Ogimentioning

confidence: 99%

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Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Akintayo

Hashim

Adereti

et al. 2020

Journal of Food Science

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“…The slurry was then vortexed for 2 min and allowed to stand for 30 min at room temperature. After 30 min, the slurries were then centrifuged (0502-1 Hospibrand, USA) at 2,000 × g for 45 min (Akintayo et al, 2019). The weights gained by the samples following the decantation of the supernatants were taken as the WAC.…”

Section: 32mentioning

confidence: 99%

“…A 50 member panel comprising staff and students of the Department of Home Economics and Food Science, University of Ilorin, Nigeria who are familiar with the quality attributes of bread were selected for this purpose. Prior to the evaluation, panelists were screened by their interest to participate, and the ability to discern sensory quality (Akintayo et al, 2019). Parameters assessed on the bread samples include appearance, color, aroma, taste, crumb texture, and overall acceptability.…”

Section: Calorie Determination Of Breads Produced From Wheat Flour Pmentioning

confidence: 99%

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Akintayo

Oyeyinka

Aziz

et al. 2020

Journal of Food Science

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This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high‐quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. Practical Application Bread from wheat‐cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by‐product in the wheat starch industry.

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Preferred Characteristics of Starch Powder for Producing Starch Pearls by Disc Granulation

et al. 2023

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Nine representative starches (amylose content 1.9%–67.1%) from cereals, tubers, and legumes are selected as raw powders to produce starch pearls by disc granulation. All starch powders could be granulated into starch pearls, but the starch pearls made from waxy and high‐amylose corn starch are unable to withstand cooking. Cluster and Pearson correlation analysis further indicates that to produce starch pearls with high granule strength and good cooking and texture qualities, the selected starch preferably has the following characteristics: 1) a lower amylose content (ranging from 25.9%–41.6% in this study); 2) a lower pasting temperature; 3) a higher ratio of amylopectin extra‐long chains (DP ≥ 36) to amylopectin short chains (DP 6–12); 4) a larger particle size. Among the nine starches, potato and cassava starches are the most suitable for producing starch pearls by disc granulation. In addition, it is suggestive that Rapid Visco Analyzer analysis of starch powder can be used to rapidly predict the critical cooking and texture qualities of starch pearls, including transparency, hardness, and chewiness. This study not only provides an economical method to produce starch pearls, but also establishes a preliminary theory for selecting starch raw materials.

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Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits

Cited by 24 publications

References 18 publications

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

Preferred Characteristics of Starch Powder for Producing Starch Pearls by Disc Granulation

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