Effect of processing conditions on the texture of reconstituted cassava dough
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Chemical Engineering |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000400008 |
Resumo: | Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20ºC during the storage period of cooked parenchyma, deformability modulus, hardness and cohesiveness of dough increased significantly. The temperature during the storage period was the most important factor affecting the textural properties of cassava dough. |
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Brazilian Journal of Chemical Engineering |
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Effect of processing conditions on the texture of reconstituted cassava doughReconstituted cassava doughCooked cassava flourTextureDeformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20ºC during the storage period of cooked parenchyma, deformability modulus, hardness and cohesiveness of dough increased significantly. The temperature during the storage period was the most important factor affecting the textural properties of cassava dough.Brazilian Society of Chemical Engineering2008-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000400008Brazilian Journal of Chemical Engineering v.25 n.4 2008reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/S0104-66322008000400008info:eu-repo/semantics/openAccessRodríguez-Sandoval,E.Fernández-Quintero,A.Sandoval-Aldana,A.Cuvelier,G.eng2008-11-24T00:00:00Zoai:scielo:S0104-66322008000400008Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2008-11-24T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false |
dc.title.none.fl_str_mv |
Effect of processing conditions on the texture of reconstituted cassava dough |
title |
Effect of processing conditions on the texture of reconstituted cassava dough |
spellingShingle |
Effect of processing conditions on the texture of reconstituted cassava dough Rodríguez-Sandoval,E. Reconstituted cassava dough Cooked cassava flour Texture |
title_short |
Effect of processing conditions on the texture of reconstituted cassava dough |
title_full |
Effect of processing conditions on the texture of reconstituted cassava dough |
title_fullStr |
Effect of processing conditions on the texture of reconstituted cassava dough |
title_full_unstemmed |
Effect of processing conditions on the texture of reconstituted cassava dough |
title_sort |
Effect of processing conditions on the texture of reconstituted cassava dough |
author |
Rodríguez-Sandoval,E. |
author_facet |
Rodríguez-Sandoval,E. Fernández-Quintero,A. Sandoval-Aldana,A. Cuvelier,G. |
author_role |
author |
author2 |
Fernández-Quintero,A. Sandoval-Aldana,A. Cuvelier,G. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Rodríguez-Sandoval,E. Fernández-Quintero,A. Sandoval-Aldana,A. Cuvelier,G. |
dc.subject.por.fl_str_mv |
Reconstituted cassava dough Cooked cassava flour Texture |
topic |
Reconstituted cassava dough Cooked cassava flour Texture |
description |
Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20ºC during the storage period of cooked parenchyma, deformability modulus, hardness and cohesiveness of dough increased significantly. The temperature during the storage period was the most important factor affecting the textural properties of cassava dough. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000400008 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000400008 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0104-66322008000400008 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
dc.source.none.fl_str_mv |
Brazilian Journal of Chemical Engineering v.25 n.4 2008 reponame:Brazilian Journal of Chemical Engineering instname:Associação Brasileira de Engenharia Química (ABEQ) instacron:ABEQ |
instname_str |
Associação Brasileira de Engenharia Química (ABEQ) |
instacron_str |
ABEQ |
institution |
ABEQ |
reponame_str |
Brazilian Journal of Chemical Engineering |
collection |
Brazilian Journal of Chemical Engineering |
repository.name.fl_str_mv |
Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ) |
repository.mail.fl_str_mv |
rgiudici@usp.br||rgiudici@usp.br |
_version_ |
1754213172700512256 |