Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties

Bouniol Alexandre, Adinsi Laurent, Padonou Segla Wilfrid, Hotegni Francis, Gnanvossou Désiré, Tran Thierry, Dufour Dominique, Hounhouigan Joseph Djidjoho, Akissoé Noël. 2021. Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties. 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 : 1278-1288.

https://doi.org/10.1111/ijfs.14902

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

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Url - autre : https://rtbfoods.cirad.fr/news/rheological-textural-properties-lafun-ijfst

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability. Lafun flours were produced from three types of cassava varieties: seven improved white‐fleshed varieties, seven improved provitamin A‐carotenoids (pVAC) varieties, and two local white‐fleshed varieties; and processed into lafun doughs. Pasting properties of the flours were assessed. Flours from local varieties had pasting profiles with highest viscosities, while pVAC flours had the lowest. The three types of cassava varieties varied significantly in most of their pasting properties. Four promising improved varieties were identified, based on high peak viscosity (55.8 to 61.5 P) and stiffer texture than local varieties during storage. Undesirable varieties were also found, which softened during storage instead of hardening. Optimum texture of lafun dough was obtained after 5 h of storage.

Mots-clés Agrovoc : manioc, farine, texture, propriété rhéologique, adhésivité, Manihot glaziovii, variété indigène, caroténoïde

Mots-clés géographiques Agrovoc : Bénin

Mots-clés complémentaires : Farine de manioc, lafun

Mots-clés libres : Cassava Roots, Provitamin A carotenoids, Hardness, Stickiness, Pasting properties, Viscoelastic

Classification Agris : Q04 - Composition des produits alimentaires

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

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