Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties
Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had hardness behaviour close to local varieties and optimum texture of this dough is around 5 h. Summay We studied the textural and rheological (vi...
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Published in | International journal of food science & technology Vol. 56; no. 3; pp. 1278 - 1288 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
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01.03.2021
John Wiley and Sons Inc |
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Abstract | Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had hardness behaviour close to local varieties and optimum texture of this dough is around 5 h.
Summay
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. |
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AbstractList | Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had hardness behaviour close to local varieties and optimum texture of this dough is around 5 h.
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. SummayWe studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after-cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white-fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white-fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8-61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. Summay We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had hardness behaviour close to local varieties and optimum texture of this dough is around 5 h. Summay We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A carotenoids (pVAC) varieties and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8–61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage. |
Author | Hounhouigan, Djidjoho Joseph Hotegni, Francis Adinsi, Laurent Akissoé, Noël Bouniol, Alexandre Gnanvossou, Désiré Tran, Thierry Dufour, Dominique Padonou, Sègla Wilfrid |
AuthorAffiliation | 3 Qualisud Univ Montpellier CIRAD Montpellier SupAgro Univ d’Avignon Univ de La Réunion 73 avenue JF Breton, Montpellier Cedex 5 Montpellier 34398 France 4 ESTCTPA Université Nationale d’Agriculture Porto‐Novo 01 BP 55 Bénin 1 Laboratoire de Sciences des Aliments Faculté des Sciences Agronomiques Université d’Abomey‐Calavi Jéricho 03 BP 2819 Benin 7 CIRAD UMR QUALISUD Montpellier F‐34398 France 6 The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) CGIAR Research Program on Roots Tubers and Bananas (RTB) Apartado Aéreo 6713 Cali Colombia 2 CIRAD UMR QUALISUD Cotonou 01 BP 52 Benin 5 International Institute of Tropical Agriculture (IITA) 08 BP 0932 Tri Postal Cotonou Bénin |
AuthorAffiliation_xml | – name: 7 CIRAD UMR QUALISUD Montpellier F‐34398 France – name: 4 ESTCTPA Université Nationale d’Agriculture Porto‐Novo 01 BP 55 Bénin – name: 3 Qualisud Univ Montpellier CIRAD Montpellier SupAgro Univ d’Avignon Univ de La Réunion 73 avenue JF Breton, Montpellier Cedex 5 Montpellier 34398 France – name: 1 Laboratoire de Sciences des Aliments Faculté des Sciences Agronomiques Université d’Abomey‐Calavi Jéricho 03 BP 2819 Benin – name: 6 The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) CGIAR Research Program on Roots Tubers and Bananas (RTB) Apartado Aéreo 6713 Cali Colombia – name: 2 CIRAD UMR QUALISUD Cotonou 01 BP 52 Benin – name: 5 International Institute of Tropical Agriculture (IITA) 08 BP 0932 Tri Postal Cotonou Bénin |
Author_xml | – sequence: 1 givenname: Alexandre surname: Bouniol fullname: Bouniol, Alexandre organization: Univ de La Réunion – sequence: 2 givenname: Laurent orcidid: 0000-0001-8853-5445 surname: Adinsi fullname: Adinsi, Laurent email: adinsil2003@yahoo.fr organization: Université d’Abomey‐Calavi – sequence: 3 givenname: Sègla Wilfrid surname: Padonou fullname: Padonou, Sègla Wilfrid organization: Université Nationale d’Agriculture – sequence: 4 givenname: Francis surname: Hotegni fullname: Hotegni, Francis organization: Université d’Abomey‐Calavi – sequence: 5 givenname: Désiré surname: Gnanvossou fullname: Gnanvossou, Désiré organization: International Institute of Tropical Agriculture (IITA) – sequence: 6 givenname: Thierry surname: Tran fullname: Tran, Thierry organization: CGIAR Research Program on Roots Tubers and Bananas (RTB) – sequence: 7 givenname: Dominique surname: Dufour fullname: Dufour, Dominique organization: UMR QUALISUD – sequence: 8 givenname: Djidjoho Joseph surname: Hounhouigan fullname: Hounhouigan, Djidjoho Joseph organization: Université d’Abomey‐Calavi – sequence: 9 givenname: Noël orcidid: 0000-0001-9695-720X surname: Akissoé fullname: Akissoé, Noël organization: Université d’Abomey‐Calavi |
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Snippet | Fermented cassava dough (lafun) showed three textural behaviours during storage: stiffening, softening and no modification. Promising improved varieties had... We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C... Summay We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at... SummayWe studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at... We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C... |
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SubjectTerms | Carotenoids Cassava Cassava roots Cooking Dough Fermented food hardness Original pasting properties Properties (attributes) provitamin A carotenoids Rheological properties Rheology stickiness Storage Texture viscoelastic Viscoelasticity |
Title | Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties |
URI | https://onlinelibrary.wiley.com/doi/abs/10.1111%2Fijfs.14902 https://www.ncbi.nlm.nih.gov/pubmed/33776235 https://www.proquest.com/docview/2499734248/abstract/ https://search.proquest.com/docview/2506512246 https://pubmed.ncbi.nlm.nih.gov/PMC7984036 |
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