Texture and microstructure of cassava (Manihot esculenta Crantz) flour extrudate

By:

Badrie, N

Contributor(s):

Mellowes, W.A

Material type: Article

ArticleLanguage: English Description: 56(5):1319-1322,1364Subject(s): LOC classification:

41192

In: Journal of Food ScienceSummary: Se modifico la textura de HY mediante extrusion de tornillo unico y se examinaron las relaciones entre la textura y la microestructura como una funcion de las variables de extrusion. El efecto de la humedad de la harina y de la velocidad del tornillo fue significativo (P menor que 0.01) en todos los parametros texturales excepto elasticidad y energia del primer bocado. La dureza, fracturabilidad, la gomosidad y la cohesividad disminuyeron con el aumento de la temp. La dureza, la fracturabilidad y la firmeza fueron menores a una velocidad del tornillo de 520 rpm a una tasa de suministro de 300 g/min, 120-125 grados C y 11 por ciento de humedad de la harina. Micrografos electronicos de exploracion mostraron cambios estructurales de una masa de celulas gruesas de HY con alto contenido de humedad a una estructura porosa, de paredes delgadas en HY con bajo contenido de humedad. (RA-CIAT)Summary: Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and microstructure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P less than 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P less than 0.05) fracturability and cohesiveness (P less than 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300 g/min, 120- 125 degrees C and 11 percent feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin-walled structure with decreased feed moisture. (AS)

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Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Journal Article	CIAT Library Document collection CINFOS	Document Collection CINFOS	41192 (Browse shelf(Opens below))	c.1	Short Loan		100059654

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Previous	41189 Ethanol fermentation of cassava starch by Zymomonas mobilis NRRL B-4286	41190 Improved enzymic assay for cyanogens in fresh and processed cassava	41191 Effect of extrusion variables on cassava extrudates	41192 Texture and microstructure of cassava (Manihot esculenta Crantz) flour extrudate	41193 Germoplasmas de mandioca para tolerancia ao estiolamento causado por Botryodiplodia theobromae Pat	41194 Efecto del ambiente en el crecimiento de brotes caulinares en yuca (Manihot esculenta Crantz). Tesis (Ingeniero Agrónomo)	41195 Comparaciones foliares, histologicas y citologicas, y radicales de dos cultivares de yuca Manihot esculenta Crantz.): UCV 2143 (dulce) y UCV 2368 (amarga). Tesis (Ingeniero Agrónomo)	Next

Se modifico la textura de HY mediante extrusion de tornillo unico y se examinaron las relaciones entre la textura y la microestructura como una funcion de las variables de extrusion. El efecto de la humedad de la harina y de la velocidad del tornillo fue significativo (P menor que 0.01) en todos los parametros texturales excepto elasticidad y energia del primer bocado. La dureza, fracturabilidad, la gomosidad y la cohesividad disminuyeron con el aumento de la temp. La dureza, la fracturabilidad y la firmeza fueron menores a una velocidad del tornillo de 520 rpm a una tasa de suministro de 300 g/min, 120-125 grados C y 11 por ciento de humedad de la harina. Micrografos electronicos de exploracion mostraron cambios estructurales de una masa de celulas gruesas de HY con alto contenido de humedad a una estructura porosa, de paredes delgadas en HY con bajo contenido de humedad. (RA-CIAT) spa

Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and microstructure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P less than 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P less than 0.05) fracturability and cohesiveness (P less than 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300 g/min, 120- 125 degrees C and 11 percent feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin-walled structure with decreased feed moisture. (AS) eng