Effect of Drying Methods on Composition, Sensory Evaluation and Rheological Value of Pupuru (Fermented Cassava Product)

摘要

The effects of oven, solar cabinet and smoke drying methods on the composition, physicochemical, sensory and pasting characteristics of Pupuru, fermented cassava flour were evaluated. Irrespective of the drying method, there was no appreciable change in the proximate composition. Oven and solar cabinet-dried Pupuru had moisture contents of 12.2 and 12.1%, respectively while smoke-dried had 12.9% moisture content. The cyanide content appreciably reduced in the fermented-dried samples in comparison to fresh cassava tubers. Results obtained from pasting characteristics showed that solar cabinet-dried Pupuru had the highest peakviscosity (2250 BU) while smoke-dried sample had the least (1570 BU) peak viscosity. Oven dried sample wasshown to be most stable in terms of the gelatinization temperature. Oven-dried sample had -100BUretrogradation value (Set-back) and 520BU gel values. Sensory evaluation revealed that Pupuru dried withsmoke was rated significantly (P<0.05) higher than the solar-cabinet and oven-dried samples in terms of aroma,but least in colour, although taste and overall acceptability were not affected.