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Cassava derivatives in the preparation of unconventional gluten-free snacks

Products derived from cassava are not being sufficiently utilised by the food industry, despite their great potential in the preparation of gluten-free products. In the present work, mixtures of sour starch and leaf flour obtained from cassava were prepared and processed in a single screw extruder u...

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Main Authors: Santos, T. P. R., Garcia, E. L., Fernandes, D. S., Mischam, M. M., Leonel, M.
Format: Journal Contribution
Language:English
Published: 2021
Subjects:
Cassava
Manihot esculenta
Cassava starch
Leaf
Extrusion
Screw conveyers
Air moisture
Temperature
Hardness
Sensory evaluation
Absorption
Colour
Snacks
Snack foods
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/19128
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spelling oai:http:--agris.upm.edu.my:0-19128Cassava derivatives in the preparation of unconventional gluten-free snacksSantos, T. P. R.Garcia, E. L.Fernandes, D. S.Mischam, M. M.Leonel, M.CassavaManihot esculentaCassava starchLeafExtrusionScrew conveyersAir moistureTemperatureHardnessSensory evaluationAbsorptionColourSnacksSnack foodsProducts derived from cassava are not being sufficiently utilised by the food industry, despite their great potential in the preparation of gluten-free products. In the present work, mixtures of sour starch and leaf flour obtained from cassava were prepared and processed in a single screw extruder under different conditions of temperature, moisture, and screw speed, in order to obtain salty expanded snacks. The products were analysed in terms of expansion index, specific volume, hardness, colour, water-absorption index, water-solubility index, and sensory acceptance. Changes in the percentage of cassava leaf flour significantly affected the physical properties of the snacks, while they were less affected by moisture, temperature and screw speed. Processing with 6% cassava leaf flour blended with sour starch, in the presence of 16% moisture at an extrusion temperature of 100ºC and screw speed of 230 rpm produced highly crisp, light-coloured puffed snacks with good overall acceptability scores and the qualities that are desirable in expanded snacks. These results suggest that cassava sour starch and leaf flour can be used as ingredients in the production of extruded gluten-free products.2021-07-18T08:16:13Z2021-07-18T08:16:13Z2019Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 26 (3), p. 801-8092231-7546http://agris.upm.edu.my:8080/dspace/handle/0/19128MY2021050938enhttp://www.ifrj.upm.edu.my/26%20(03)%202019/9%20-%20IFRJ18021.R1-Final.pdfBrazilhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Cassava
Manihot esculenta
Cassava starch
Leaf
Extrusion
Screw conveyers
Air moisture
Temperature
Hardness
Sensory evaluation
Absorption
Colour
Snacks
Snack foods
spellingShingle Cassava
Manihot esculenta
Cassava starch
Leaf
Extrusion
Screw conveyers
Air moisture
Temperature
Hardness
Sensory evaluation
Absorption
Colour
Snacks
Snack foods
Santos, T. P. R.
Garcia, E. L.
Fernandes, D. S.
Mischam, M. M.
Leonel, M.
Cassava derivatives in the preparation of unconventional gluten-free snacks
description Products derived from cassava are not being sufficiently utilised by the food industry, despite their great potential in the preparation of gluten-free products. In the present work, mixtures of sour starch and leaf flour obtained from cassava were prepared and processed in a single screw extruder under different conditions of temperature, moisture, and screw speed, in order to obtain salty expanded snacks. The products were analysed in terms of expansion index, specific volume, hardness, colour, water-absorption index, water-solubility index, and sensory acceptance. Changes in the percentage of cassava leaf flour significantly affected the physical properties of the snacks, while they were less affected by moisture, temperature and screw speed. Processing with 6% cassava leaf flour blended with sour starch, in the presence of 16% moisture at an extrusion temperature of 100ºC and screw speed of 230 rpm produced highly crisp, light-coloured puffed snacks with good overall acceptability scores and the qualities that are desirable in expanded snacks. These results suggest that cassava sour starch and leaf flour can be used as ingredients in the production of extruded gluten-free products.
format Journal Contribution
author Santos, T. P. R.
Garcia, E. L.
Fernandes, D. S.
Mischam, M. M.
Leonel, M.
author_facet Santos, T. P. R.
Garcia, E. L.
Fernandes, D. S.
Mischam, M. M.
Leonel, M.
author_sort Santos, T. P. R.
title Cassava derivatives in the preparation of unconventional gluten-free snacks
title_short Cassava derivatives in the preparation of unconventional gluten-free snacks
title_full Cassava derivatives in the preparation of unconventional gluten-free snacks
title_fullStr Cassava derivatives in the preparation of unconventional gluten-free snacks
title_full_unstemmed Cassava derivatives in the preparation of unconventional gluten-free snacks
title_sort cassava derivatives in the preparation of unconventional gluten-free snacks
publishDate 2021
url http://agris.upm.edu.my:8080/dspace/handle/0/19128
_version_ 1819285514951327744
score 13.4562235

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