Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties | Zendy

Bouniol Alexandre | Zendy; Adinsi Laurent | Zendy; Padonou Sègla Wilfrid | Zendy; Hotegni Francis | Zendy; Gnanvossou Désiré | Zendy; Tran Thierry | Zendy; Dufour Dominique | Zendy; Hounhouigan Djidjoho Joseph | Zendy; Akissoé Noël | Zendy

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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.

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