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Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality
Author(s) -
Almazan Aurea M.
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740420108
Subject(s) - sugar , food science , chemistry , taste , reducing sugar , cyanide , viscosity , rice flour , wheat flour , materials science , raw material , composite material , organic chemistry
The quality of fried chips made from cassava flour depended on total soluble sugar (TSS) concentration and on some paste viscosity parameters of the flour. Chip colour darkened as TSS content increased. Taste was not affected by total HCN content but became bitter as TSS levels increased. Chip HCN concentration was minimal if flour with low HCN was used. Greater surface expansion of the dried chips during frying produced crisper chips. Expansion during frying correlated positively with maximum and setback viscosities of the flour paste.