Role of dewatering and roasting parameters on the quality of handmade gari

Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle. 2021. Role of dewatering and roasting parameters on the quality of handmade gari. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1298-1310.

https://doi.org/10.1111/ijfs.14745

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

Prévisualisation

Version Online first - Anglais
Sous licence

.
596332-online-first.pdf
Télécharger (1MB) | Prévisualisation

Prévisualisation

Version publiée - Anglais
Sous licence

.
596332-ed.pdf
Télécharger (1MB) | Prévisualisation

Url - autre : https://rtbfoods.cirad.fr/news/role-dewatering-roasting-parameters-quality-gari

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Gari is a common cassava precooked dried semolina in sub‐Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasize the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and color). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.

Mots-clés Agrovoc : garri, manioc, aliment fermenté, rôtissage, mode de cuisson, processus, propriété physicochimique, teneur en eau, propriété organoleptique, qualité des aliments

Mots-clés géographiques Agrovoc : Bénin

Mots-clés complémentaires : Paramètre

Mots-clés libres : Cassava, Gari, Roasting parameters, Quality attributes, Mash water content

Classification Agris : Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations