Impact of heating temperatures on the properties of instant cassava flour

Impact of heating temperatures on the properties of instant cassava flour

Native cassava flour can be modified to be instant flour by heating the cassava flour in ethanol solution. The impact of heating temperatures of 60, 80, and 100 °C (coded as ICF-60, ICF-80, and ICF-100) on the properties of instant cassava flour (ICF), including colour, morphological, and thermal pr...

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Bibliographic Details
Main Authors: Achmat Sarifudin, Enny Sholichah, Woro Setiaboma, Nok Afifah, Dewi Desnilasari, Khairul Amri, Sunanta Tongta
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-10-01
Series:Czech Journal of Food Sciences
Subjects:
flour modification
impact of heating in ethanol
ethanol
structural-physicochemical-morphological properties
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202105-0003_impact-of-heating-temperatures-on-the-properties-of-instant-cassava-flour.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-202105-0003_impact-of-heating-temperatures-on-the-properties-of-instant-cassava-flour.php

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