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Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
Author(s) -
Bouniol Alexandre,
Adinsi Laurent,
Padonou Sègla Wilfrid,
Hotegni Francis,
Gnanvossou Désiré,
Tran Thierry,
Dufour Dominique,
Hounhouigan Djidjoho Joseph,
Akissoé Noël
Publication year - 2021
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 - 10.1111/ijfs.14902
Subject(s) - food science , rheology , viscoelasticity , mathematics , texture (cosmology) , viscosity , materials science , horticulture , chemistry , composite material , biology , image (mathematics) , artificial intelligence , computer science
Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had hardness behaviour close to local varieties and optimum texture of this dough is around 5 h.