Matches in SemOpenAlex for { <https://semopenalex.org/work/W3208580004> ?p ?o ?g. }
- W3208580004 endingPage "1891" @default.
- W3208580004 startingPage "1891" @default.
- W3208580004 abstract "Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally." @default.
- W3208580004 created "2021-11-08" @default.
- W3208580004 creator A5018833209 @default.
- W3208580004 creator A5027361923 @default.
- W3208580004 creator A5077762987 @default.
- W3208580004 date "2021-10-22" @default.
- W3208580004 modified "2023-10-05" @default.
- W3208580004 title "Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour" @default.
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