Influencia de las condiciones de proceso en las características físicas de masas de yuca
Textural properties of doughs made from precooked cassava flour were studied to determine the effect of processing conditions on the physical characteristics of cassava doughs. Deformability modulus, hardness, cohesiveness and adhesiveness of reconstituted cassava doughs were evaluated using a t...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2007
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9821464 |
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| Sumario: | Textural properties of doughs made from precooked cassava flour were studied to determine the effect of processing conditions on the physical characteristics of cassava doughs. Deformability modulus, hardness, cohesiveness and adhesiveness of reconstituted cassava doughs were evaluated using a texture analyzer. Cassava parenchyma pieces, processed under various cooking conditions and stored at low temperatures (-5 ºC and -20 ºC) for 24 h, were used to make flour. As the resting period temperature of cooked parenchyma decreased from -5 ºC to -20 ºC, deformability modulus, hardness and cohesiveness of the doughs increased significantly. It is concluded that the temperature during the resting period of cooked cassava parenchyma is the most important factor affecting the textural properties of cassava doughs. |
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