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

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Title Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
 
Creator Bouniol, Alexandre
Adinsi, Laurent
Padonou, Sègla Wilfrid
Hotegni, Francis
Gnanvossou, Désiré
Tran, Thierry
Dufour, Dominique
Joseph, Djidjoho
Akissoé, Hounhouigan Noël
 
Subject cassava
feed roots
properties
provitamins
carotenoids
mantioba
raíces forrajeras
propiedades
 
Description We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.
 
Date 2021-03
2021-01-14T10:12:31Z
2021-01-14T10:12:31Z
 
Type Journal Article
 
Identifier Bouniol, A.; Adinsi, L.; Padonou, S.W.; Hotegni, F.; Gnanvossou, D.; Tran, T.; Dufour, D.; Joseph, D.; Akissoé, H.N. (2020) Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. International Journal of Food Science and Technology First published (13 November 2020) ISSN: 1082-0132
1082-0132
https://hdl.handle.net/10568/110861
https://doi.org/10.1111/ijfs.14902
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format application/pdf
 
Publisher Wiley
 
Source International Journal of Food Science and Technology