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    Effect of texture modifiers on the physicochemical and sensory properties of dried fufu

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    Date
    2005-10-01
    Author
    Adebowale, A.A.
    Sanni, L.O.
    Awonorin, S.O.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had a significant effect on the swelling power, solubility, pasting properties and sensory quality of fufu flour. Results obtained were: Dispersibility (69%-70.33%), water absorption index (WAI, 47.7%-54.4%), least gelation concentration (LGC, 4.67%-6.67%) and water absorption capacity (WAC, 119.3%-136%) for the fufu flour treated with GMS and MGP. Solubility of the samples mixed with the powdered form of the modifier ranged between 23.2% and 31.7%, while that of the samples mixed with the hydrated form of GMS and MGP ranged between 5.3% and 12.7%. The pasting time varied between 8.25min and 18.50min, fufu flour mixed with 1.5% GMS powder had the lowest value while that mixed with 1.0% MGP powder and 0.5% hydrated MGP recording the highest value. Pasting temperature ranged from 67.00°C to 72.00°C, with flour mixed with 1.0% hydrated GMS and 0.5% GMS powder having the lowest and highest value, respectively. The highest value of peak viscosity (762.50BU) was recorded by fufu flour containing 1.0% hydrated GMS. The lowest value of starch stability (255.50BU) was recorded by fufu flour without modifier while the highest value (499.00BU) was recorded by fufu flour containing 0.5% GMS powder. There were significant differences (p 0.05) in the sensory qualities except for colour of fufu flour samples. The overall quality index (OQI) comprised between 5.24 and 6.01, fufu sample containing 0.5% hydrated GMS had the lowest OQI and that containing 1.0% hydrated MGP the highest OQI. Addition of 0.5% texture modifier to dried fufu may be economically feasible according to the estimated cost of production.
    https://dx.doi.org/10.1177/1082013205058531
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/4101
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1177/1082013205058531
    IITA Subjects
    Cassava
    Agrovoc Terms
    Cassava; Flours; Texture
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Food Science and Technology International
    Collections
    • Journal and Journal Articles4835
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