Formulation of a nutritional cassava (Manihot esculenta Crantz) starch-based beverage

Khantisophon N., Montet Didier, Loiseau Gérard, Rakshit Sudip Kumar, Stevens W.F., Ray Ramesh C.. 2007. Formulation of a nutritional cassava (Manihot esculenta Crantz) starch-based beverage. Acta Alimentaria, 36 (3) : 355-364.

https://doi.org/10.1556/AAlim.36.2007.3.7

Article de revue ; Article de revue à facteur d'impact

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Résumé : Cassava ( Manihot esculenta Crantz) starch-based vegetable beverage (cassava milk) was formulated to get a composition close to that of cow's milk with 3% cassava starch, 4% soybean proteins, 3% soybean oil and 0.3% calcium citrate. Heat treatment of the dry starch at 110 °C for 6 h was done prior to the addition of other components to stabilise milk and to avoid gelatinisation. The most stable form of cassava milk that did not separate into two phases for 10 days was obtained by homogenisation at high pressure 12,000 psi/5 min. Milk with starch particle size of 10 µm was found to have sensory qualities close to that of cow's milk with white colour and viscosity of 7.8 cP. Cassava milk homogenised at 12,000 psi/5 min with cow's milk (50%) and aromatised with 1% chocolate flavour was given the highest score by 20 sensory panellists. The final product was a white milky solution with good taste, good digestibility, homogeneous, physically and microbiologically stable, and had a nutritional composition similar to that of cow's milk.

Mots-clés Agrovoc : Manihot esculenta, amidon, manioc, boisson, formulation, propriété physicochimique, technologie alimentaire

Mots-clés complémentaires : Amidon de manioc

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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