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EFFECT OF COOKING TIME AND STORAGE TEMPERATURE ON THE TEXTURAL PROPERTIES OF CASSAVA DOUGH
Author(s) -
RODRÍGUEZSANDOVAL EDUARDO,
FERNÁNDEZQUINTERO ALEJANDRO,
SANDOVALALDANA ANGÉLICA,
QUICAZÁN MARTHA CECILIA
Publication year - 2008
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00131.x
Subject(s) - food science , texture (cosmology) , stress relaxation , materials science , starch , retrogradation (starch) , dynamic mechanical analysis , composite material , chemistry , amylose , polymer , creep , artificial intelligence , computer science , image (mathematics)
The characteristics of the texture of cassava dough were evaluated using the stress–relaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either − 5 or − 20C for 24 h was used to produce the dough. Two stress–relaxation models, Maxwell and Peleg, were fitted to the experimental data. Both models were validated for quantifying the relaxation behavior; but the Maxwell model best fitted the experimental data. Dough samples from the parenchyma cooked for 18 min and stored at − 20C showed the lowest elastic moduli, viscosities, initial compressive relaxation modulus and hardness values. It was concluded that higher cooking times and lower temperatures during the storage period increased the degree of retrogradation of starch granules, affecting the textural properties of cassava dough.PRACTICAL APPLICATIONS There are new and growing industries in cassava‐producing countries that use fresh cassava roots in order to produce high added‐value products like croquettes, fried chips or snacks. Cassava dough is an intermediate product for making cassava croquettes, which is a stick‐fried food well positioned in the Colombian market. The study of the rheologic and textural behavior of cassava dough is important for processing improvements in the cassava croquette industry. The results of this investigation showed that stress–relaxation test and texture profile analysis were sensitive to identify changes related to different processing conditions; in addition, the higher cooking times and lower temperatures during the storage period decreased the stiffness of cassava dough, affecting its handling in a following process.