Influence of gelatinization characteristics of cassava starch and flour on the textural properties of some food products  [1996]

Moorthy, S. Narayana Rickard, June Blanshard, J.M.V.

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Cassava flour contains fiber, sugars, and smaller quantities of lipids and other components. It exhibits properties different from those of cassava starch, which cooks to a more cohesive paste. The gelatinization characteristics of starch and flour, extracted from selected cassava cultivars, were examined. The peak viscosity of flour was generally lower than that of starch, although more stable. Swelling volumes were also correspondingly lower. The gelatinization temperature of flour, whether ascertained by differential scanning calorimetry or viscography, was consistently several degrees higher than that of starch. The lower peak viscosity and higher gelatinization temperature probably contribute significantly to the textural differences between flour and starch. Defatting and ethanol extraction had little influence on the gelatinization characteristics of either starch or flour, indicating that fiber, rather than lipids or sugars, probably makes the most important contribution to flour texture. The importance of these findings to the texture of food products made from cassava flour and starch is discussed.

Other subjects

  • manihot esculenta
  • jellification
  • almidon
  • viscosite
  • viscosidad
  • amidon
  • viscosity
  • tapioca
  • farine
  • gelification
  • harinas
  • flours
  • starch
  • gelificacion

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CIAT publication (CIAT)