Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

Fil: Cazzaniga, Amanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.

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Detalles Bibliográficos
Autores principales: Cazzaniga, Amanda, Hase, Sandra Liliana, Brousse, María Marcela, Linares, Andrés Ramón
Formato: Artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier Science 2017
Materias:
Functional properties
Texture analyzer
Acceso en línea:https://hdl.handle.net/20.500.12219/5087
Aporte de:
Repositorio Institucional Digital de la UNaM (RIDUNAM) de Universidad Nacional de Misiones
id I77-R195-20.500.12219-5087
record_format dspace
spelling I77-R195-20.500.12219-50872024-06-04T12:42:34Z Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs Cazzaniga, Amanda Hase, Sandra Liliana Brousse, María Marcela Linares, Andrés Ramón Functional properties Texture analyzer Fil: Cazzaniga, Amanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Cazzaniga, Amanda. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Hase, Sandra Liliana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Brousse, María Marcela. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Linares, Andrés Ramón. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The objective was to evaluate the physicochemical and functional properties of DCP and its influence on the texture of unfermented doughs. Four blends with different proportions of wheat flour and DCP were used. The physical and functional properties of the blends were correlated (p < 0.05) with the results of TPA, forward extrusion, compression, and extensibility tests carried out with the TA. XT-plus texture analyzer. The DCP doughs presented higher consistency, cohesiveness, elasticity, resilience, hardness, and gumminess than wheat flour dough. Those textural parameters were correlated (>0.90) with properties such as average particle size and water absorption. The use of DCP for dough production is viable, and its texture characteristics are suitable for industrial processes. 2017-08-28 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion https://hdl.handle.net/20.500.12219/5087 eng info:eu-repo/semantics/altIdentifier/urn/https://www.sciencedirect.com/science/article/abs/pii/S0023643820312998 info:eu-repo/semantics/openAccess application/pdf application/pdf 1.1 MB Elsevier Science
institution Universidad Nacional de Misiones
institution_str I-77
repository_str R-195
collection Repositorio Institucional Digital de la UNaM (RIDUNAM)
language Inglés
topic Functional properties
Texture analyzer
spellingShingle Functional properties
Texture analyzer
Cazzaniga, Amanda
Hase, Sandra Liliana
Brousse, María Marcela
Linares, Andrés Ramón
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
topic_facet Functional properties
Texture analyzer
description Fil: Cazzaniga, Amanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
format Artículo
Artículo
publishedVersion
author Cazzaniga, Amanda
Hase, Sandra Liliana
Brousse, María Marcela
Linares, Andrés Ramón
author_facet Cazzaniga, Amanda
Hase, Sandra Liliana
Brousse, María Marcela
Linares, Andrés Ramón
author_sort Cazzaniga, Amanda
title Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
title_short Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
title_full Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
title_fullStr Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
title_full_unstemmed Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
title_sort properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
publisher Elsevier Science
publishDate 2017
url https://hdl.handle.net/20.500.12219/5087
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AT broussemariamarcela propertiesofdehydratedcassavapureeandwheatflourblendsanditsrelationshipwiththetextureofdoughs
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