Effect of mash quantity and roasting duration on some physical and pasting properties of gari

Rahman Akinoso, . and Olatunde S. J., . Effect of mash quantity and roasting duration on some physical and pasting properties of gari. pp. 77-82. ISSN 22317546

Central composite rotatable of response surface methodology experimental design was used to determine effect of mash quantity and roasting duration on physical pasting and sensory properties of gari. Five levels of quantity (317 400 600 800 and 882.2 g) and roasting time (37.1 35 40 45 and 47.1 min) were used at a fixed roasting temperature (95oC). The responses were moisture pH bulk density water absorption capacity swelling index and peak trough breakdown final and setback viscosities peak time pasting temperature and acceptability of the products. Moisture content pH bulk density water absorption capacity and swelling index of the samples were (11.1 “ 18.8 ) (2.4 -3.4) (1.02 “ 1.11 g/cm3) (2.0 “ 5.4 ml/g) and (2.4 “ 3.4 ml/ml) respectively. Among the physical properties determined only bulk density was not significantly (p 0.05) affected. Peak and break down viscosities were not significantly (p 0.05) affected while other pasting properties studied (trough final viscosity set back viscosity peak time and pasting temperature) were significantly (p 0 .05) affected by mash quantity and roasting duration. Recorded mean were peak 1907.58 983.3 RVU trough 1987.42 501.89 RVU break 228.15 280.43 RVU final 3827.46 735.51 RVU set back 1840.04 419.75 RVU peak time 6.38 0.66 min and pasting temperature 54.02 3.82oC. All samples roasted for more than 35 min were poorly rated.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/11%20IFRJ%...

Abstract

Central composite rotatable of response surface methodology experimental design was used to determine effect of mash quantity and roasting duration on physical pasting and sensory properties of gari. Five levels of quantity (317 400 600 800 and 882.2 g) and roasting time (37.1 35 40 45 and 47.1 min) were used at a fixed roasting temperature (95oC). The responses were moisture pH bulk density water absorption capacity swelling index and peak trough breakdown final and setback viscosities peak time pasting temperature and acceptability of the products. Moisture content pH bulk density water absorption capacity and swelling index of the samples were (11.1 “ 18.8 ) (2.4 -3.4) (1.02 “ 1.11 g/cm3) (2.0 “ 5.4 ml/g) and (2.4 “ 3.4 ml/ml) respectively. Among the physical properties determined only bulk density was not significantly (p 0.05) affected. Peak and break down viscosities were not significantly (p 0.05) affected while other pasting properties studied (trough final viscosity set back viscosity peak time and pasting temperature) were significantly (p 0 .05) affected by mash quantity and roasting duration. Recorded mean were peak 1907.58 983.3 RVU trough 1987.42 501.89 RVU break 228.15 280.43 RVU final 3827.46 735.51 RVU set back 1840.04 419.75 RVU peak time 6.38 0.66 min and pasting temperature 54.02 3.82oC. All samples roasted for more than 35 min were poorly rated.

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Item Type:	Article
AGROVOC Term:	Roasting
AGROVOC Term:	Physical properties
AGROVOC Term:	Gari
AGROVOC Term:	Surface measure
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Moisture content
AGROVOC Term:	Water analysis
AGROVOC Term:	Swelling
AGROVOC Term:	Viscosity
AGROVOC Term:	Cassava
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21247

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