Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
-
Davdmary E Cueto Bautista
Cassava root is an important staple food in tropical areas, where the cultivation of wheat is scarce. The transformation of cassava by conventional and established methods; manufacturing it into flour, add value and making it non perishable. The goals of the study were to evaluate the approximate composition and rheological properties of cassava flours and a ready to bake cake mix elaborated from composite flour [wheat: cassava(70:30)]. Cassava flour elaborated from the edible portion of root sweet clones was used to obtain the ready to bake cake mix. The results demonstrated that cassava flour shows a non Newtonian pseudoplastic behavior that is typical starchy flour characteristic. Also the amylographic profiles were similar in both types of flour. Also, the cake mix shows a Farinographic Type I curve. The texture profile of the composite flour cake had shown less firmness and chewiness but more cohesiveness, and elasticity than the 100 percent wheat flour cake. The composite flour cake was accepted as well as the 100 percent wheat flour cake by judge scores.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
Articles in the same Issue
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
