Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production.
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Date
2022-07-11
Journal Title
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Publisher
Taylor and Francis
Abstract
Starch noodle, originally produced from mung bean starch, is
now patronized in many parts of the world. Although cassava is
one of the most abundant sources of starch in Nigeria, previous
works determining its applicability for noodle production are
scarce in literature. This study therefore determined the chemical properties of starches from selected white and yellow cassava for dry starch noodle production. Descriptive attributes
and sensory acceptability of the starch noodle produced were
also determined using commercial starch noodle as reference
sample. Data obtained were subjected to analysis of variance
using SPSS (version 21). Chemical properties of cassava starches
varied significantly (p < .05). Using clustering and discriminant
function analyses, two product clusters were identified with
their distinct physical and sensory properties. This study showed
that the most acceptable cassava starch noodles were obtained
from TMS 01/1206 followed by TMS 01/1368, the least acceptable noodle was obtained from TME 419.
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Citation
Akinde, H. A., Sanni, L. O., Shittu, T. A., Adegunwa, M. O., Abass, A., & Awoyale, W. (2022). Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production. Journal of Culinary Science & Technology, 22(5), 974–992. https://doi.org/10.1080/15428052.2022.2091072