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Article
2024
Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour
Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour
Abstract (English)
Cassava is highly susceptible to post harvest physiological deterioration which makes it necessary to initiate
processing so as to extend the shelf life. In order to improve and enhance the nutritional characteristics of the
processed cassava flour, this research was carried out so as to evaluate the adequate packaging materials and
storage conditions necessary for safe storage and good flour quality. Pasting properties of food/flour is an
indication of the different applicability of starch-based food ingredients in product development. The effect of
packaging materials (cylindric polyvinyl containers and aluminum ziplock pouch bags) on quality attributes of
pretreated yellow-fleshed cassava flour (YFCF) samples stored in two storage conditions a (cooling chamber at 5
◦ C and 30 % relative humidity and; in a climate chamber at 30 ◦C and 50 % relative humidity) was investigated
for 8 weeks. Flour samples from each package type were evaluated for water absorption capacity, pasting and oil
absorption capacity fortnightly. The treated initial flour sample before storage-sulfured (BSS) had the highest
peak viscosity (891 RVU). The low peak time at the end of storage in non-sulfured flours packed in aluminum
pouch bags and stored at 5 ◦C is an evidence of time and energy saving capacity. The water absorption capacity
of non-sulfured flour samples packed in cylindric polyvinyl containers and the sulfured flour sample packed in an
aluminum pouch bag at 30 ◦C increased with storage duration. The aluminum ziplock pouch bags showed
excellent storage quality and retained better pasting property. The climatic storage condition revealed better
keeping quality. The use of sodium metabisulphite revealed its suitability as a pretreatment tool.
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Published in
Applied food research, 4 (2024), 2, 100467.
https://doi.org/10.1016/j.afres.2024.100467.
ISSN: 2772-5022
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English
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660 Chemical engineerin
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Sustainable Development Goals
BibTeX
@article{Ekeledo2024,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16913},
doi = {10.1016/j.afres.2024.100467},
author = {Ekeledo, Esther and Abass, Adebayo and Müller, Joachim et al.},
title = {Effect of packaging and storage conditions on the pasting and functional properties of pretreated yellow-fleshed cassava flour},
journal = {Applied food research},
year = {2024},
volume = {4},
number = {2},
}