Changes in the textural properties of cassava (Manihot esculenta, Crantz) flour paste associated with fermentation and addition of emulsifiers.

摘要

Changes in the textural properties of cassava flour paste associated with natural (NF) and mixed culture (MCF) fermentations and addition of glycerol monostearate (GMS), sodium steroyl lactylate (SSL) and konjac flour (KF) were investigated in relation to physicochemical, thermal and pasting properties of its starch and flour. Fermentation of the roots resulted in a decrease in pH, cyanide and soluble sugar contents but an increase in crude protein, total acidity and an apparent increase in amylose contents of both flour and starch. Swelling power, solubility and average granule diameter at 85