Viscoelastic properties of reconstituted cassava dough

Eduardo Rodríguez-Sandoval; Alejandro Fernández-Quintero; Angélica Sandoval-Aldana; Gerard Cuvelier; Luis A. Bello-Peréz

doi:10.1111/j.1365-2621.2007.01695.x

Viscoelastic properties of reconstituted cassava dough

Eduardo Rodríguez-Sandoval, Alejandro Fernández-Quintero, Angélica Sandoval-Aldana, Gerard Cuvelier, Luis A. Bello-Peréz

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

The influence of water (60-70%) and salt (1-2%) content on the viscoelastic properties of cassava dough, reconstituted from cooked flour, was studied using a controlled strain rheometer. Reconstituted cassava dough behaved as a solid-like material with the storage modulus (G′) predominant over the loss modulus (G″). As the water content was increased, G′ decreased and G″ increased; but tan D was practically independent of the water content. This behaviour suggested that water had plasticising effects, but probably did not change dough structure. The effect of salt content on the dynamic rheological properties of cassava dough was not significant, except for G″ values at water contents close to 60%.

Original language	English
Pages (from-to)	138-144
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	44
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.2007.01695.x
State	Published - Jan 2009
Externally published	Yes

Keywords

Cassava dough
Flour
Rheology
Viscoelastic properties

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10.1111/j.1365-2621.2007.01695.x

Cite this

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abstract = "The influence of water (60-70%) and salt (1-2%) content on the viscoelastic properties of cassava dough, reconstituted from cooked flour, was studied using a controlled strain rheometer. Reconstituted cassava dough behaved as a solid-like material with the storage modulus (G′) predominant over the loss modulus (G″). As the water content was increased, G′ decreased and G″ increased; but tan D was practically independent of the water content. This behaviour suggested that water had plasticising effects, but probably did not change dough structure. The effect of salt content on the dynamic rheological properties of cassava dough was not significant, except for G″ values at water contents close to 60%.",

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AU - Rodríguez-Sandoval, Eduardo

AU - Fernández-Quintero, Alejandro

AU - Sandoval-Aldana, Angélica

AU - Cuvelier, Gerard

AU - Bello-Peréz, Luis A.

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AB - The influence of water (60-70%) and salt (1-2%) content on the viscoelastic properties of cassava dough, reconstituted from cooked flour, was studied using a controlled strain rheometer. Reconstituted cassava dough behaved as a solid-like material with the storage modulus (G′) predominant over the loss modulus (G″). As the water content was increased, G′ decreased and G″ increased; but tan D was practically independent of the water content. This behaviour suggested that water had plasticising effects, but probably did not change dough structure. The effect of salt content on the dynamic rheological properties of cassava dough was not significant, except for G″ values at water contents close to 60%.

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JO - International Journal of Food Science and Technology

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Viscoelastic properties of reconstituted cassava dough

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