مورد إلكتروني
Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)
| العنوان: | Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz) |
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| المؤلفون: | Praise Alimi, John, Aondoaver Ahemen, Samuel, Omolola Alimi, Janet, Oshiapi Iluebbey, Peter |
| المصدر: | Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 15; Issue 1 |
| بيانات النشر: | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2023 |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | This study investigated the effect of varietal differences on the chemical and pasting properties of composite wheat-cassava flours produced with blend of wheat and high-quality cassava flour from low postharvest physiologically deteriorated (PPD) cassava roots. Wholesome four varieties of yellow-fleshed low PPD cassava roots and one variety of high PPD cassava root were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high-quality cassava flours (HQCF) were composited with wheat flour and analyzed for chemical and pasting properties. Data obtained were subjected to analysis of variance (ANOVA) using Statistical Package for Social Sciences (SPSS version 25.0) and significant means were separated applying Duncan multiple range test and Pearson’s correlation was also determined. The results depict that moisture, protein, fat, ash, sugar, starch, dry matter and energy value ranged from 12.45 - 13.10%, 10.30 - 11.65%, 0.40 - 3.71%, 0.58 - 0.62%, 1.75± - 2.08%, 70.94 - 74.40%, 86.90 - 87.55% and 1464.29 - 1531.66 KJ/kg, respectively. Peak, trough, breakdown, final, setback, peak time and pasting temperature ranged from 180.63 - 247.21 RVU, 95.84 - 129.00 RVU, 83.42 - 118.21 RVU, 139.29 - 253.71 RVU, 83.79 - 124.71 RVU, 5.90 - 6.17 min and 69.00 - 73.48 °C, respectively. Considering the relatively high dry matter content, energy value, peak viscosity, low breakdown viscosity and pasting time, flour blends C-C1368-W and C-C0593-W prepared with HQCFs from IITA-TMS-IBA-011368 and IITA-TMS-IBA-070593 cassava varieties could find application in baking and confectionery industry. |
| مصطلحات الفهرس: | composite wheat-cassava flour; pasting properties; chemical composition; postharvest physiological deterioration; flour blend, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion |
| URL: | info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2023.15.1.09 |
| الإتاحة: | Open access content. Open access content info:eu-repo/semantics/openAccess The full text of articles and abstracts of articles published in this journal can be used free of charge for personal, educational or scientific purposes while respecting authors and publishers copyrights. Annual subscription price for printed version of CJFST: Croatia 30 €, Foreign countries 60 €. For subscription please contact the Editorial Office at the E-mail address: CJFST@ptfos.hr |
| ملاحظة: | application/pdf English |
| أرقام أخرى: | HRCAK oai:hrcak.srce.hr:304134 1394882397 |
| المصدر المساهم: | HRCAK PORTAL ZNANSTVENIH CASOPISA REPUB From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1394882397 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |