Processing and utilization of root crops in the tropics [Philippines]
1984
Kawabata, A. | Garcia, V.V. | Rosario, R.R. del
With respect to the physico-chemical properties of fresh cassava, pectic substances were extracted fractionally from two cultivars, and the galacturonic acid in each fraction determined. The total galacturonic acid contents were 1.14% with cv. Lakan W78 and 1.30% with cv. Vassourinha. There was a little less in the former than in the latter. From results of the sensory evaluation, cv. Lakan W78 was preferred to cv. Vassourinha from the standpoints of color, flours of cassava, taro and sweet potato were analyzed through the study of their amylogram and pharinogram characteristics. Noodles were made from 25 and 50% cassava flour mixed with wheat flour and kneaded with water at 30 C and boiling water. Cooking loss was less as the cassava flour was increased. Sensory evaluation showed that noodles made from 25% cassava flour and kneaded with boiling water were most liked. "Sotanghon" and style noodles were prepared from 20% cassava and sweet potato starches, mixed with mungbean starch. Sensory evaluation showed that the 20% cassava starch noodle was evaluated highest
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