التفاصيل البيبلوغرافية
| العنوان: |
Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling). |
| المؤلفون: |
Bolade, Mathew, Adeyemi, Isaac |
| المصدر: |
Food & Bioprocess Technology; May2012, Vol. 5 Issue 4, p1340-1348, 9p |
| مصطلحات موضوعية: |
CASSAVA flour, CORN, DUMPLINGS, MEASUREMENT of viscosity, SORGHUM as food, SOY flour, AMYLOSE |
| مستخلص: |
The study was focused on the evaluation of textural and sensory quality enhancing functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based food dumpling). The cassava flour was added to maize flour at the level of 5%, 10%, 15%, 20%, 25% and 30% ( w/ w), respectively. The bulk density and water holding capacity of maize/cassava flour mixes ranged from 0.77-0.83 g/cm and 1.91-2.05 g/g, respectively, while those of 100% maize flour were 0.84 g/cm and 2.09 g/g, respectively. There were variations in the pasting properties of maize/cassava flour mixes including the pasting temperature (75.4-78.8°C), peak viscosity (112.1-170.0 RVU), breakdown viscosity (38.4-53.7 RVU) and final viscosity (132.1-142.2 RVU), while those of 100% maize flour were 74.6°C, 108.1 RVU, 38.1 RVU and 148.3 RVU, respectively. The colour characteristics of tuwo prepared from maize/cassava flour mixes showed an increase in the colour lightness, L*-value (68.6-71.8) and chroma, C-value (9.4-11.4) while tuwo from 100% maize flour gave 67.7 and 9.1, respectively. The cohesiveness indexes (15.4-24.2%) of tuwo from maize/cassava flour mixes increased with an increase in the quantity of cassava flour in the mix while that from 100% maize flour was 15.2%. The softness indexes (17.5-18.4°mm) of tuwo from the mixes were also higher than that from 100% maize flour (17.4°mm). The sensory quality rating of tuwo from maize/cassava flour mixes showed that tuwo from 25% cassava flour inclusion was the highest in terms of texture (hand-mouldability), taste and overall acceptability while that from 30% cassava flour inclusion was the highest in terms of colour. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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