<b>Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties</b> - DOI: 10.4025/actascitechnol.v31i2.892

Authors

  • Beatriz Helena Borges Lustosa UNESP
  • Magali Leonel UNESP
  • Tatiana Dias Leite UNESP
  • Célia Maria Landi Franco UNESP
  • Martha Maria Mischan UNESP

DOI:

https://doi.org/10.4025/actascitechnol.v31i2.892

Keywords:

cassava, flour, starch, extrusion, viscosity

Abstract

With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. This study aimed to assess the effect of extrusion temperature, moisture content and screw speed on the thermal and viscosity properties of extruded cassava flour. The results showed significant effects of process parameters on the viscosity properties, with effect of screw speed on cold viscosity, viscosity peak and breakdown. The viscosity peak was influenced by the three parameters of extrusion process. No significant effects of operational conditions were observed on the final viscosity and retrogradation. The thermal properties of extruded cassava flours showed no residual enthalpy of gelatinization.

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Author Biography

Magali Leonel, UNESP

Atualmente é pesquisadora do Centro de Raí­zes e Amidos Tropicais/UNESP e professora credenciada no Programa de pós-graduação em Agronomia, área de concentração Energia na Agricultura, da Faculdade de Ciências Agronômicas/UNESP. Atua na área de tecnologias de processamento de raí­zes e tubérculos. Currí­culo Lattes

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Published

2009-06-17

How to Cite

Lustosa, B. H. B., Leonel, M., Leite, T. D., Franco, C. M. L., & Mischan, M. M. (2009). <b>Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties</b> - DOI: 10.4025/actascitechnol.v31i2.892. Acta Scientiarum. Technology, 31(2), 231–238. https://doi.org/10.4025/actascitechnol.v31i2.892

Issue

Vol. 31 No. 2 (2009)

Section

Food Technology

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