Texture and Microstructure of Cassava (Manihot esculenta Crantz) Flour Extrudate |
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| Authors: | N. BADRIE W.A. MELLOWES |
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| Affiliation: | Authors Badrie and Mellowes are affiliated with the Food Technology Unit, Dept. Chemical Engineering, The Univ. of the West Indies, St. Augustine, Trinidad, W.I. |
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| Abstract: | Cassava flour (Manihot esculenta Crantz) was texturized by single-screw extrusion processing. Relationships between texture and micro-structure as a function of extrusion variables were examined. The effect of feed moisture or screw speed was significant (P < 0.01) on all textural parameters except springiness and energy first bite. Hardness, gumminess (P < 0.05) fracturability and cohesiveness (P < 0.01) decreased with increasing temperature. Hardness, fracturability and firmness were lowest at screw speed 520 rpm with feed rate 300g/min, 120–125°C and 11% feed moisture. Scanning electron micrographs showed structural change from a coarse cell mass at high feed moisture to a porous, thin-walled structure with decreased feed moisture. |
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