Title of article
Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology
Author/Authors
Oghenechavwuko Udoro, Elohor Department of Food Science and Technology - School of Agriculture - University of Venda - Thohoyandou - 0950 Limpopo Province - South Africa - Department of Food Technology - School of Industrial Technology - Akanu Ibiam Federal Polytechnic - P.M.B. 1007 - Afikpo-Unwana - Ebonyi State, Nigeria , Ashim Anyasi, Tonna Department of Food Science and Technology - Cape Peninsula University of Technology - P.O. Box 1906 - Bellville 7535, South Africa , Jideani, Afam I. O. Department of Food Science and Technology - School of Agriculture - University of Venda - Thohoyandou - 0950 Limpopo Province - South Africa
Pages
17
From page
1
To page
17
Abstract
Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°
C. Optimisation using the response surface methodology
showed ash (0.79–4.42%) and crude fibre (2.77–5.12%) increased as the drying temperature (DT) and concentration of
pretreatment (COP) increased. Starch content (78.06–84.71%) was not influenced by the processing variables. Both
pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70° C DT and 3%w /v COP were the same for the proximate composition of cassava flour from all experimental groups.
Keywords
Interactive Effects , Chemical Pretreatment , Drying , Physicochemical Properties , Cassava Flour , Surface Methodology
Journal title
International Journal of Food Science
Serial Year
2020
Record number
2592399
Link To Document