Effect of mash quantity and roasting duration on some physical and pasting properties of gari
نویسنده
چکیده
Central composite rotatable of response surface methodology experimental design was used to determine effect of mash quantity and roasting duration on physical, pasting and sensory properties of gari. Five levels of quantity (317, 400, 600, 800 and 882.2 g) and roasting time (37.1, 35, 40, 45 and 47.1 min) were used at a fixed roasting temperature (95oC). The responses were moisture, pH, bulk density, water absorption capacity, swelling index, and peak, trough, breakdown, final and setback viscosities, peak time, pasting temperature and acceptability of the products. Moisture content, pH, bulk density, water absorption capacity and swelling index of the samples were (11.1 – 18.8 %), (2.4 -3.4), (1.02 – 1.11 g/cm3), (2.0 – 5.4 ml/g) and (2.4 – 3.4 ml/ml) respectively. Among the physical properties determined, only bulk density was not significantly (p > 0.05) affected. Peak and break down viscosities were not significantly (p > 0.05) affected, while other pasting properties studied (trough, final viscosity, set back viscosity, peak time and pasting temperature) were significantly (p < 0 .05) affected by mash quantity and roasting duration. Recorded mean were peak 1907.58 ± 983.3 RVU, trough 1987.42 ± 501.89 RVU, break 228.15 ± 280.43 RVU, final 3827.46 ± 735.51 RVU, set back 1840.04 ± 419.75 RVU, peak time 6.38 ± 0.66 min and pasting temperature 54.02 ± 3.82oC. All samples roasted for more than 35 min were poorly rated.
منابع مشابه
Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava
Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those areas. However there are concerns because of the low retention of carotenoids during gari processing compared to other processes (e.g. boiling). The ai...
متن کاملEffect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour
The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 ...
متن کاملThe Effects of Simulated Vibration Stress on Plant Height and Some Physical and Mechanical Properties of Coleus blumei Benth
Non-chemical control of plant growth is an important goal for the production of ornamental pot plants. In the present study the effects of simulated vibration on plant height and some physical and mechanical properties of Coleus stem were investigated. The study was conducted as a factorial experiment based on a completely randomized design with three replications. Vibration stresses were perfo...
متن کاملEffect of Physical Form of Diet on Growth Performance and Immune Responses of Broilers under Stress Induced by Carbon Tetrachloride
This study was conducted to examine the effects of physical form of diet on humoral and cellular immune responses in broiler chickens exposed to carbon tetrachloride stress in days 10 to 42 of age. The 2×3 factorial experiment performed in a randomized complete block design with 468 broilers in 6 treatments and 6 replicates of 13 birds each. The treatments consisted combinations of a grower d...
متن کامل