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Emulsifiers affect the texture of pastes made from fermented and non‐fermented cassava flours †
Author(s) -
Numfor Festus A.,
Walter William M.,
Schwartz Steven J.
Publication year - 1998
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1998.00194.x
Subject(s) - food science , fermentation , starch , chemistry , materials science
The effects of glycerol monostearate (GMS) and sodium steroyl lactylate (SSL) on the rheological properties of native, naturally fermented (NF) and mixed culture fermented (MCF) cassava flour pastes were measured using instrumental texture profile analysis (TPA) and by finger cohesiveness (difficulty in separation). Fermentation reduced the TPA parameters, hardness, cohesiveness and gumminess, but not springiness/elasticity. These were reduced further when either GMS or SSL were incorporated into the pastes. Pastes made from native and naturally fermented flours were scored by a Cameroonian sensory panel as difficult to separate, whereas scores for native and fermented flour pastes treated with 1% or more of GMS or SSL were easy to separate. Increased internal stability of the cassava flour starch granules was suggested as the cause of the effects.