• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Processing & Technology >Studies on the Physicochemical, Functional and Sensory Properties of Gari Processed from Dried Cassava Chips
【24h】

Studies on the Physicochemical, Functional and Sensory Properties of Gari Processed from Dried Cassava Chips

机译：干木薯片加工的大蒜的理化，功能和感官特性研究

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study investigated the effects of drying temperature of chips, time of soaking and pressing on the quality of gari processed from dried cassava chips. Fresh cassava tubers were sliced and by sun dried and oven dried at 50 or 70°C. The chips were processed to gari by milling and soaking in four day old liquor (4DOL) for 3 or 4 days, transferred to the hydraulic press for 3 or 2 days respectively. The mash was sieved, fried, cooled and packaged. The proximate composition, physicochemical and functional properties of the gari samples were determined. Sensory evaluation was carried out on the gari samples in dry granular form and the reconstituted dough form (eba). The ash (1.54–1.70%), protein (1.22-1.69%), crude fibre (2.26-2.49%) and carbohydrate (82.38-86.48%) contents of the gari samples were not affected by the processing variables. The pH (4.00 – 6.80) of the gari samples decreased with fermentation time. The samples gelled completely at 9% (w/v). The pasting temperature (61.53-62.28°C) of the gari samples were not significantly (p < 0.05) different from each other. Solubility (3.03 – 38.10%), swelling capacity (3.13 – 8.19) and water absorption capacity (209.06 – 459.31%) were significantly (p > 0.05) influenced by the drying temperatures of the chips with gari from chips dried at 50°C having the highest values. Samples obtained from chips dried at 70°C, fermented for four days and pressed for two days recorded the highest overall acceptability.
机译：这项研究调查了木薯片的干燥温度，浸泡时间和压榨时间对木薯干片加工后的木薯品质的影响。将新鲜的木薯块切成薄片，然后在50或70°C下进行阳光干燥和烤箱干燥。通过在四天的老酒（4DOL）中研磨和浸泡3天或4天将木片加工成加里，然后分别转移到液压机中3天或2天。将糊过筛，油炸，冷却并包装。确定了加里样品的近成分，理化和功能特性。对干颗粒形式和重构面团形式（eba）的gari样品进行感官评估。加里样品的灰分（1.54-1.70％），蛋白质（1.22-1.69％），粗纤维（2.26-2.49％）和碳水化合物（82.38-86.48％）的含量不受加工变量的影响。加里样品的pH（4.00 – 6.80）随着发酵时间的延长而降低。样品以9％（w / v）完全胶凝。 gari样品的糊化温度（61.53-62.28°C）彼此之间无显着差异（p <0.05）。溶解度（3.03 – 38.10％），溶胀度（3.13 – 8.19）和吸水量（209.06 – 459.31％）显着（p> 0.05）受木屑的干燥温度影响，这些木屑来自在50°C下干燥的木屑最高值。从在70°C下干燥，发酵4天并压榨2天的木片中获得的样品记录了最高的总体可接受性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号