Cassava flour: potential source of puffed products
1988
Lauzon, R.D. | Truong van Den | Monserate, C.T. | Fementira, G.B. | Villamora, M.V. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Dept. of Agricultural Chemistry and Food Science)
Puffed products called Cacharon was developed from 100% cassava flour. Among the different thickness (0.1 cm, 0.2 cm, 0.3 cm and 0.04 cm) evaluated, 0.3 cm was favored by the taste panel. Flavor was improved with the addition of white pepper and fortification of soybean flour greatly improved the proximate composition of the puffed product. Sensory evaluation and consumer testing were conducted and it showed a positive result. The product was accepted and preferred by the consumers.
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