Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

2022

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Moisture loss kinetics is a complex process defined as the liquid removal from a solid by thermal application. The purposes of the study were to obtain kinetic curves of moisture loss during the baking of cassava snacks and establish which processes govern the moisture loss, recognize which mathematical models describe the moisture loss curves more precisely, and determine activation energy (Ea) and effective diffusivity (D eff ). Experimental data were obtained through baking at four temperatures formulations for snacks with different dehydrated cassava puree (DCP) proportions. Page's and Chávez Méndez's models showed the best fits. We calculated D eff and Ea employing the analytical solution of Fick's Second Law for the geometry of plane plates. D eff values increase with DCP but did not show a trend. The range found was from 5.22E-06 to 2.93E-05 m 2 /s. The results of Ea showed that the mixture of flours produced an increase in the energy necessary to initiate the effective diffusion (24.84 kJ/mol) compared to the samples without mixing (15.54 kJ/mol). Moisture loss curves show that the diffusion process governs a large part of the process.

Section: Resultsmentioning

confidence: 99%

Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch

2022

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“…That is to say that, when the doughs were formed, the color of blends B and C pointed towards the color of dough D. This would indicate that the color of the doughs was more influenced by DCP than by wheat flour. In dough B, which maintained the same proportion of both flours, it could have been because the DCP starch completely gelatinized and produced a greater absorption of water, generating a greater swelling of the granules, compared with what was produced by the starch contained in the flour of wheat (Cazzaniga et al., 2021). Thus, a greater homogeneity in the color of the dough than that of the flour was observed.…”

Section: Resultsmentioning

confidence: 99%

Variation of color with baking time in snacks made with pregelatinized cassava

2021

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Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. However, the substitution of wheat flour affects characteristics such as texture, flavor, and color of the intermediate and final products. The objective of this work was to determine if the variation of the baking time allows reducing the color difference that the replacement of flour generates by dehydrated cassava puree (DCP). For that, four replacement levels were evaluated using the CIE-L * a * b * and CIE-L * C * H * methodology. The browning index and total color difference (ΔE) between samples with different replacement levels and between different stages of production were also evaluated. It was proved that the decrease in the baking time allowed the development of a similar coloring between snacks made with DCP and those made without substitution. Also, moisture values of less than 5% (dry basis) were obtained in the snacks. The browning index increased with the proportion of DCP in flour and doughs, but not in baked snacks. The pregelatinization of starches could be a mechanism to improve the quality of products with substitutions of wheat flour. Practical Application:Color is a critical attribute of foods in consumer acceptance. The accelerated color development that pregelatinized cassava starch produces in the appearance of baked goods can be useful for food development. A quick color development can mean shorter exposure time to heat, which is important for some products with heat-sensitive components. Also, it is interesting to note that the cassava dehydrated puree is a gluten-free product.

“…Dehydrated cassava puree (pregelatinized cassava starch [PCS]) is one of the products produced from cassava sets. This product is characterized and differentiated by its high content of PCS and by having less than 10 years of product development (Cazzaniga, Hase, et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks

2023

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Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material.Practical applicationThis study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.