Comparative Analysis on Quality and Gelatinization Characteristics of Cassava Flour Fermented by Different Strains

Comparative Analysis on Quality and Gelatinization Characteristics of Cassava Flour Fermented by Different Strains

This study compared the differences in the proximate nutritional quality, organic acid components and structural characteristics of South China 9 (SC9) cassava flour before and after fermentation by five strains. The results showed that fermentation by Saccharomyces cerevisiae significantly increase...

Full description

Bibliographic Details
Main Author:	TAN Wanbi, WANG Qinfei, ZHANG Jinquan, YU Houmei, ZHANG Zhenwen, HE Yi
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-05-01
Series:	Shipin Kexue
Subjects:	cassava flour; fermentation; physicochemical properties; organic acid; processing characteristics
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-008.pdf

Similar Items

Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast
by: Sri Widowati, et al.
Published: (2025-03-01)

Analysis of the Composition of Fatty Acids and the Effect of Storage Time on the Fatty Fcids in Edible Cassava Flour
by: Qinfei WANG, et al.
Published: (2023-12-01)

Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS
by: Peixu Du, et al.
Published: (2024-09-01)

Assessment of Functional Properties of Wheat–Cassava Composite Flour
by: Mingjuan Li, et al.
Published: (2023-09-01)

Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
by: Lifa Chimphepo, et al.
Published: (2021-10-01)

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients
by: Yayuan Zhang, et al.
Published: (2020-11-01)

Establishment and Application of A Method for Detecting the Cyanogenic Glycoside in Sweet Cassava Root and Its Products
by: Qinfei WANG, et al.
Published: (2022-01-01)

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand
by: Rungthip Sangpueak, et al.
Published: (2022-12-01)

Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours
by: Anu Bala, et al.
Published: (2015-12-01)

Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation
by: Samson A. Oyeyinka, et al.
Published: (2023-12-01)

Lactobacillus buchneri and molasses can alter the physicochemical properties of cassava leaf silage
by: Archibold G. Bakare, et al.
Published: (2023-11-01)

Utilization of Cassava/Soybean Composite Flour in Biscuit Making
by: Uchechukwu Daniel Kalu
Published: (2023-12-01)

LACTIC ACID PRODUCTION VIA CASSAVA-FLOUR- HYDROLYSATE FERMENTATION
by: Joan E. QUINTERO M. Ing., et al.
Published: (2013-02-01)

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch
by: Awolu Olugbenga Olufemi, et al.
Published: (2016-12-01)

Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour
by: Leticia Celine Gabrielle, et al.
Published: (2022-01-01)

Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile
by: Eduardo Coelho, et al.
Published: (2020-07-01)

Freezing Characteristics and Metabolite Analysis of Edible Cassava Root
by: Liming LIN, et al.
Published: (2022-08-01)

Effects of Differently Treated Cassava Flours Blended with Bambara Groundnut Flour on the Bread Making Potential of Two Nigerian Wheat Cultivars
by: G. I. Agbara, et al.
Published: (2022-12-01)

Effects of Differently Treated Cassava Flours Blended with Bambara Groundnut Flour on the Bread Making Potential of Two Nigerian Wheat Cultivars
by: G. I. Agbara, et al.
Published: (2022-12-01)

Physico-chemical properties of extruded cassava-chia seed instant flour
by: Everlyne A. Otondi, et al.
Published: (2020-12-01)

Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making
by: Francis C. Anosike, et al.
Published: (2023-09-01)

Refined cassava flour in bread making: a review
by: Johanna Alejandra Aristizabal Galvis, et al.
Published: (2017-01-01)

Economic Analysis of Cassava Flour and Garri Production in Ibarapa Local Government Area, Oyo State, Nigeria
by: A.A. Adesope, et al.
Published: (2020-10-01)

Discrimination of cassava, taro, and wheat flour using near-infrared spectroscopy and chemometrics
by: Mohamad Rafi, et al.
Published: (2020-10-01)

Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)
by: Nia Ariani Putri, et al.
Published: (2024-07-01)

Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review
by: Shilpa Susan Scaria, et al.
Published: (2024-02-01)

Changes in the structural and physicochemical characteristics of sonicated potato flour
by: Xiaoyan Hou, et al.
Published: (2023-10-01)

Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria
by: Jude Anayochukwu Mbanasor, et al.
Published: (2022-12-01)

Protective Effect of Banana, Cassava, and Corn Flours on Hepatotoxicity of Malnourished Male Rats
by: Najib Mohammed, et al.
Published: (2024-09-01)

The effect of feeding restriction with cassava flour on carcass composition of broilers
by: Youssouf Toukourou, et al.
Published: (2017-12-01)

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
by: Iddrisu Ibrahim, et al.
Published: (2023-03-01)

Characterization and biodegradation of poly (vinyl alcohol)/cassava starch /
by: Nor Sarizal Nor Hassan, 1987-, et al.
Published: (2013)

Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
by: Valeria Daiana Trela, et al.

Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)
by: John Praise Alimi, et al.
Published: (2023-01-01)

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough
by: Shadrack Mubanga CHISENGA, et al.
Published: (2019-10-01)

Characterization and biodegradation of poly (vinyl alcohol)/cassava starch [electronic resource] /
by: Nor Sarizal Nor Hassan, 1987-
Published: (2013)

Impact of heating temperatures on the properties of instant cassava flour
by: Achmat Sarifudin, et al.
Published: (2021-10-01)

Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava
by: Nurud Diniyah, et al.
Published: (2023-07-01)

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour
by: Jitranut Leewatchararongjaroen, et al.
Published: (2016-09-01)

PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling)
by: Raden Haryo Bimo Setiarto, et al.
Published: (2018-06-01)