Functional Properties of Cassava Tapioca Grits
نویسندگان
چکیده
منابع مشابه
Tapioca Cardiomyopathy: Curse of Cassava Endomyocardial Fibrosis
Tropical endomyocardial fibrosis is a rare entity in the present era. Restrictive cardiomyopathy due to tapioca consumption is very rare, although it has been reported in India, especially in state of Kerala. We report a rare case of restrictive cardiomyopathy secondary to tapioca consumption in a 20-year-old male patient.
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Cassava (Tapioca) is a worldwide staple food consumed by over 800 million people. It contains cyanide which may lead to acute toxicity or chronically may be an aetiological factor in tropical nutritional amblyopia, tropical neuropathy, endemic goitre, cretinism and tropical diabetes. It may also have carcinogenic potential. However, despite nutritional limitations it has many advantages as a cr...
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Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...
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Starches were isolated from cassava, cocoyam and breadfruit by wet milling process. The physicochemical, functional and pasting characteristics of the isolated starches were then examined and compared. Moisture and fat contents varied between 4.91 – 12.94% and 0.90 – 2.20% respectively. Bulk density and pH ranged between 0.64 – 0.68 and 5.53 – 6.15, respectively. Cassava and breadfruit starches...
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High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pa...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2010
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910802571737