Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches

Numfor, Festus A.; Walter, William M.; Schwartz, Steven J.

doi:10.1021/jf950610w

Cited by 36 publications

(36 citation statements)

References 10 publications

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“…Since leaching of amylose as responsible for most of the solubility of starch based product (Dengate, 1981), higher solubility in yellow Ogi implies that it is lesser in leaching than Ogi white, leaching is enhanced by hydrolysis of amylase during soaking or hindered by new internal bounding (Numfor et al, 1996). An increase in solubility at different temperature implied more amylose was lost during heating.…”

Section: Resultsmentioning

confidence: 99%

Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Adegunwa¹,

Alamu²

2011

AJFN

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Ogi produced from two varieties of maize (White and yellow) at different length of fermentation using same method of processing were analyzed for chemical, functional, pasting and sensory qualities. For varietals influence, there were significant different in protein (10.05-10.55 %), Ash (0.86-1.10 %), moisture content (8.88-10-33 %). Functional properties of water absorption capacity ranged between 66.28-68.77 %, for swelling power 8.08-9.88 %, for solubility 7.02 -8.56 for Bulk density 0.623-0.66, for amylose 17.66-19.25 %. Pasting properties ranged between 143.58-176 RVU for peak viscosity, trough 115.42 -132.42 RVU, breakdown 28.17-43.58 RVU, setback 31.75-53.17 RVU. There were significant difference (p<0.05) in the sensory qualities of Ogi powder samples except for texture. Result of sensory evaluation shows that Ogi made from yellow variety of fermentation length of 3 days are more acceptable than Ogi made from white variety of fermentation length of 5 days. Therefore yellow Ogi has highest percentage protein, water absorption capacity, odour, colour, texture and overall acceptability by the panelist.

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Section: Resultsmentioning

confidence: 99%

Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Adegunwa¹,

Alamu²

2011

AJFN

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“…Differences in the reported values may be due to the processing methods used, varietal differences and the nature of the starch involved. A higher pasting temperature implies higher water binding capacity, higher gelatinization time and lower swelling property of starch due to a high degree of association between starch granules (Numfor et al, 1996). Flour from abacha of BPS would therefore have lower swelling properties as observed (Table 4).…”

Section: Pasting Propertiesmentioning

confidence: 88%

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Ekwu¹,

Ngoddy²,

Uvere³

2014

Afr. J. Food Sci.

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This study was undertaken to evaluate the effect of processing methods on the quality of abacha slices. Abacha slices were produced from cassava (TMS 97/4779) roots by four different methods. The abacha processing methods investigated were of different peeling, boiling, slicing and soaking methods. Also, raw cassava flour, which was peeled, sliced and dried (PSD) was produced. The sensory properties and yield of abacha, the chemical and physical properties of the flour from the dried abacha and raw cassava flour were determined. The sensory properties of the fresh abacha were evaluated which showed that boiled, peeled and sliced sample (BPS) was most preferred. The yield of the abacha ranged from 29.17-39.13%. Significant differences (p<0.05) were observed in the proximate composition of the samples. The processing methods significantly affected the swelling index and water absorption capacity of the abacha flour. PSD sample showed the highest value in swelling index and water absorption capacity. The cyanide content, which ranged from 4.20-7.20 mg/kg, was below the recommended safety level of 10 mg/kg HCN. The processing methods significantly (p<0.05) affected the pasting properties of the abacha flour except peak viscosity and peak time.

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“…The mixture was prepared by the modified method of Eliasson (1986) as reported in Numfor et al (1996). Glycerol Monostearate (GMS) was mixed with distilled water (1 : 10) and allowed to swell at 70°C for 30 min before being added to fufu powder at 0%, 0.5%, 1.0% and 1.5% levels based on fufu dry weight.…”

Section: Preparation Of Fufu -Modified Mixturementioning

confidence: 99%

“…This was determined using the method described by Numfor et al (1996). Fifteen mL-distilled water was water to 1 g of fufu flour in a pre-weighed centrifuge tube.…”

Section: Wacmentioning

confidence: 99%

Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

Adebowale

Sanni

Awonorin

2005

Food sci. technol. int.

223

182

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Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had a significant effect on the swelling power, solubility, pasting properties and sensory quality of fufu flour. Results obtained were: Dispersibility (69%-70.33%), water absorption index (WAI, 47.7%-54.4%), least gelation concentration (LGC, 4.67%-6.67%) and water absorption capacity (WAC, 119.3%-136%) for the fufu flour treated with GMS and MGP. Solubility of the samples mixed with the powdered form of the modifier ranged between 23.2% and 31.7%, while that of the samples mixed with the hydrated form of GMS and MGP ranged between 5.3% and 12.7%. The pasting time varied between 8.25 min and 18.50 min, fufu flour mixed with 1.5% GMS powder had the lowest value while that mixed with 1.0% MGP powder and 0.5% hydrated MGP recording the highest value. Pasting temperature ranged from 67.00°C to 72.00°C, with flour mixed with 1.0% hydrated GMS and 0.5% GMS powder having the lowest and highest value, respectively. The highest value of peak viscosity (762.50 BU) was recorded by fufu flour containing 1.0% hydrated GMS. The lowest value of starch stability (255.50 BU) was recorded by fufu flour without modifier while the highest value (499.00 BU) was recorded by fufu flour containing 0.5% GMS powder. There were significant differences (p Ͻ 0.05) in the sensory qualities except for colour of fufu flour samples. The overall quality index (OQI) comprised between 5.24 and 6.01, fufu sample containing 0.5% hydrated GMS had the lowest OQI and that containing 1.0% hydrated MGP the highest OQI. Addition of 0.5% texture modifier to dried fufu may be economically feasible according to the estimated cost of production.

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Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches

Cited by 36 publications

References 10 publications

Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu

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