Cassava

Antoni Randrianantenaina, - Razafimahefa, Jean Francois Rajaonarison (Autoren)

Buch | Softcover

52 Seiten

2023
Our Knowledge Publishing (Verlag)
978-620-6-03918-1 (ISBN)

Infos

This study was carried out with the aim of determining the rheological properties of the flours of three Malagasy cassava cultivars most widely consumed by the population in the DIANA Region, Madagascar. Seven rheological parameters were determined. The results obtained showed that the gelatinisation start temperature (in °C), peak viscosity (in cP), minimum viscosity (in cP), maximum viscosity drop (in cP), final viscosity (in cP), retrogradation (in cP) and peak viscosity time (in min) were respectively: for Menarevaka cassava flour : 70.95 ± 0.05; 5227.00 ± 30.05; 2817.33 ± 13.28; 2409.67 ± 17.24; 3601.67 ± 42.19; 784.33 ± 28.94 and 4.51 ± 0.03 , for Mena cassava flour: 71.52 ± 0.53; 5882.33 ± 50.14; 2994.00 ± 23.64; 2888.33 ± 26.50; 3860.00 ± 41.58; 866 ± 19.08 and 4.51 ± 0.03, for Fotsy cassava flour: 70,97 ± 0,08 ; 5679,00 ± 141,49 ; 2955,67 ± 8,39 ; 2723,33 ± 143,44 ; 3870,33 ± 17,56 ; 914,67 ± 25,11 ; 4,40 ± 0,07. These results showed that the flours of three Malagasy cassava cultivars analysed have significant rheological properties.

Autor

Antoni RANDRIANANTENAINA, Biochemist, Nutritionist and Biotechnologist, Doctoral student at the Doctoral School of Life Engineering and Modelling (EDGVM) of the Faculty of Science, Technology and the Environment (FSTE) at the University of Mahajanga. Lecturer in the Faculty of Science at the University of Antsiranana.

Produkt-Details

• Erscheinungsdatum: 01.06.2023
• Sprache: englisch
• Maße: 152 x 229 mm
• Gewicht: 91 g
• Themenwelt: Naturwissenschaften ► Biologie ► Biochemie
• Schlagworte: Cassava • flour • gelatinisation • retrogradation • rheology • viscosity
• ISBN-10: 620-6-03918-8 / 6206039188
• ISBN-13: 978-620-6-03918-1 / 9786206039181
• Zustand: Neuware