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Nainggolan EA, Banout J, Urbanova K. Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour. Foods 2023; 12:foods12112101. [PMID: 37297347 DOI: 10.3390/foods12112101] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85-74.14 °C) and drying time (3.96-11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava tubers. The value moisture content of cassava flour was between 6.22% and 11.07%, whereas the observed whiteness index in cassava flour ranged from 72.62 to 92.67 in all pretreated cassava flour samples. Through analysis of variance, each drying factor, their interaction, and all squared terms had a substantial impact on moisture content and whiteness index. The optimized values for drying temperature and drying time for each pretreated cassava flour were 70 °C and 10 h, respectively. The microstructure showed a non-gelatinized, relatively homogeneous in size and shape sample with pretreatment soaked in distilled water at room temperature. These study results are relevant to the development of more sustainable cassava flour production.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, North Sumatera, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic
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Brito e Siva S, Campos Pena LC, de Cassia Vieira Cardoso R. Copioba and common cassava flour know-how: Establishing similarities and distinctions in São Felipe, Brazil. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Pascoal DRDC, Moura LE, Silva JRD, Assis DDJ, Costa SS, Druzian JI. Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.80221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour. Processes (Basel) 2021. [DOI: 10.3390/pr9111891] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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.
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Filgueiras Rebelo de Matos M, Quênia Muniz Bezerra P, Conceição Argôlo Correia L, Nunes Viola D, de Oliveira Rios A, Izabel Druzian J, Larroza Nunes I. Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control. Food Chem 2021; 365:130446. [PMID: 34218103 DOI: 10.1016/j.foodchem.2021.130446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 04/20/2021] [Accepted: 06/21/2021] [Indexed: 10/21/2022]
Abstract
A variety of methods for producing cassava flour exist, resulting in very heterogeneous products that exhibit various colours, textures, granulometries, and flavours. To improve its attractiveness to consumers, some producers dye cassava flour with turmeric or tartrazine; however, this practice is illegal in Brazil. In this study, cassava flour samples were collected and evaluated for possible adulteration by the addition of dyes. Flours were analysed by CIELab and dye screening (paper chromatography and the turmeric-identification method) and a classification tree was developed using these data. Positive results for curcuminoid pigments or tartrazine were confirmed by HPLC-DAD or HPLC-UV-Vis, respectively. The developed approach is an innovative alternative chemometric-analysis method that facilitates highly practical screening; adulterated cassava flour, a product of great human-food importance, can be identified using CIELab parameters.
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Affiliation(s)
| | | | | | - Denise Nunes Viola
- Department of Statistics, Institute of Mathematics and Statistics, Federal University of Bahia - UFBA, 40170-110 Salvador, Bahia, Brazil
| | - Alessandro de Oliveira Rios
- Food Science and Technology Institute, Federal University of Rio Grande do Sul - UFRGS, 91501-970 Porto Alegre, Rio Grande do Sul, Brazil
| | - Janice Izabel Druzian
- Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia - UFBA, 40170-115 Salvador, Bahia, Brazil
| | - Itaciara Larroza Nunes
- Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia - UFBA, 40170-115 Salvador, Bahia, Brazil; Department of Food Science, School of Nutrition, Federal University of Bahia - UFBA, 40110-907 Salvador, Bahia, Brazil.
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Udoro EO, Anyasi TA, Jideani AIO. Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:7234372. [PMID: 33062665 PMCID: PMC7533757 DOI: 10.1155/2020/7234372] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 08/30/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022]
Abstract
Calcium chloride and citric acid (0.6-3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45-74°C. Optimisation using the response surface methodology showed ash (0.79-4.42%) and crude fibre (2.77-5.12%) increased as the drying temperature (DT) and concentration of pretreatment (COP) increased. Starch content (78.06-84.71%) was not influenced by the processing variables. Both pretreatments improved the lightness and whiteness index of cassava flour. Optimal processing conditions of 70°C DT and 3%w/v COP were the same for the proximate composition of cassava flour from all experimental groups.
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Affiliation(s)
- Elohor Oghenechavwuko Udoro
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa
- Department of Food Technology, School of Industrial Technology, Akanu Ibiam Federal Polytechnic, P.M.B. 1007, Afikpo-Unwana, Ebonyi State, Nigeria
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa
| | - Afam I O Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, 0950 Limpopo Province, South Africa
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Proposition of Sample Preparation Procedure of Cassava Flour with Diluted Acid Using Mixture Design and Evaluation of Nutrient Profiles by Multivariate Data Analysis. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01559-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Costa VC, de Babos DV, de Aquino FWB, Virgílio A, Amorim FAC, Pereira-Filho ER. Direct Determination of Ca, K and Mg in Cassava Flour Samples by Laser-Induced Breakdown Spectroscopy (LIBS). FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1086-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Correia FO, Silva DS, Costa SSL, Silva IKV, da Silva DR, Alves JDPH, Garcia CA, Maranhão TDA, Passos EA, Araujo RG. Optimization of microwave digestion and inductively coupled plasma-based methods to characterize cassava, corn and wheat flours using chemometrics. Microchem J 2017. [DOI: 10.1016/j.microc.2017.09.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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