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- Title
Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology.
- Authors
Udoro, Elohor Oghenechavwuko; Anyasi, Tonna Ashim; Jideani, Afam I. O.
- Abstract
Calcium chloride and citric acid (0.6–3.4% w / v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface methodology showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06–84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3% w / v COP were the same for the proximate composition of cassava flour from all experimental groups.
- Subjects
STARCH content of food; DRYING; RESPONSE surfaces (Statistics); CALCIUM chloride; CASSAVA flour
- Publication
International Journal of Food Science, 2020, p1
- ISSN
2356-7015
- Publication type
Article
- DOI
10.1155/2020/7234372