Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

Tivana, Lucas Daniel; Bergenståhl, Björn

doi:10.1002/star.201200136

Cited by 4 publications

(3 citation statements)

References 22 publications

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“…This parameter is relevant due its relation to water solubility indices, where authors have affirmed that a higher water solubility index (WSI) is reached in higher pH values (Sreerama et al, 2012;Tivana et al, 2013). However, these findings are inconsistent with our results, which indicated an inverse relation between pH and WSI, most likely because the solubility parameter may be influenced by other factors such as temperature and water content (Yu et al, 2012).…”

Section: A W and Phcontrasting

confidence: 99%

Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Monteiro

Mársico

Torre

et al. 2014

FSTR

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The aim of this manuscript was to perform a nutritional and technological characterization of value-added products manufactured from tilapia wastes that have partial replacement potential for products commonly used by the food industry. All products displayed highest protein and ash content whereas lowest amount of carbohydrates compared with similar products already commercialized by the food industry. These products also displayed promising technological characteristics such as water absorption index (WAI), particle size average (PSA), water activity (Aw), and pH, which are relevant parameters for the elaboration of innovative food formulation. We concluded that instant soup and flours from tilapia wastes can be used in the food industry either for development and introduction of new food products on the market or for the replacement in current food products made from conventional flour sources, producing a healthy alternative on consumers.

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Section: A W and Phcontrasting

confidence: 99%

Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Monteiro

Mársico

Torre

et al. 2014

FSTR

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“…This characteristic is significant because of its relationship to water solubility indices, which show that higher pH levels result in a higher water solubility index. (Sreerama et al, 2012;Tivana et al, 2013). The results obtained indicate that bulk density increased in soup with germinated flaxseeds flour.…”

Section: Physical Properties Of Dry Soup Mixesmentioning

confidence: 77%

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Abo-Zaid

Saleh

2021

Journal of the Advances in Agricultural Researches

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In this study the properties of soups with germinated chia, flax and psyllium seeds' flour were evaluated. The chemical composition, fatty acids, the physical and sensory properties of the soup with germinated seeds were estimated. The chemical composition of the germinated seeds indicated that, the germinated flaxseed had significantly (p˂0.05) the highest content of protein and fat (23.88 and 41.18%), while the psyllium contained the highest fiber content (36.51%). The soup of germinated chia, flax and psyllium showed the highest protein content (15.17, 32.14 and 16.29 %) compared to control (9.23%). it could be noted that, the ash and fiber content increased significantly in all treatments with adding the germinated seeds. It raised from 6.90% and 1.06% in control to 12.16% and 5.06% in soup with germinated psyllium seeds, respectively. The germinated seeds enhanced the fatty acid composition in soup especially omega-3 and omega-7 fatty acids from 13.91% in control to 14.87, 37.85 and 21.59% in soup with chia, flax and psyllium, respectively. Also polyunsaturated fatty acid/ saturated fatty (PUFA/SFA) ratio increased from 1.78 in control to 2.93 in flaxseed soup. Additionally, the germinated seeds improved the bulk density and solubility to become (0.72 g/ml and 35.83%) in flaxseed soup. All samples were close to the control in the sensory evaluation .

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“…The degree of gelatinization ranged from 82.9% to 97.3% (Table ). Tivana, Dejmek, and Bergenstahl () found the percentage of gelatinized starch to be over 82% in several commercial and fortified gari.…”

Section: Resultsmentioning

confidence: 99%

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

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Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

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Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)

Cited by 4 publications

References 22 publications

Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Sensory and physicochemical profiling of traditional and enriched gari in Benin

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