Viscoelastic properties of reconstituted cassava dough

  1. Eduardo Rodríguez-Sandoval1,*,
  2. Alejandro Fernández-Quintero2,
  3. Angélica Sandoval-Aldana2,
  4. Gerard Cuvelier3,
  5. Luis A. Bello-Peréz4

Article first published online: 22 AUG 2008

DOI: 10.1111/j.1365-2621.2007.01695.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 44, Issue 1, pages 138–144, January 2009

Additional Information

How to Cite

Rodríguez-Sandoval, E., Fernández-Quintero, A., Sandoval-Aldana, A., Cuvelier, G. and Bello-Peréz, L. A. (2009), Viscoelastic properties of reconstituted cassava dough. International Journal of Food Science & Technology, 44: 138–144. doi: 10.1111/j.1365-2621.2007.01695.x

Author Information

  1. 1

     Food Engineering Department, Faculty of Natural Sciences, Universidad de Bogota Jorge Tadeo Lozano (UJTL), Cra. 4 No. 22–61, Bogota D. C., Colombia

  2. 2

     Food Engineering Department, Faculty of Engineering, Universidad del Valle, Edif. 338, Ciudad Universitaria Meléndez, Cali, Valle, Colombia

  3. 3

     UMR SCALE Food Biophysics Laboratory, Ecole Nationale Supérieure des Industries Alimentaires ENSIA, 1 Avenue des Olympiades 91744 Massy, France

  4. 4

     IPN Biotic Product Development Center, Km 8.5 Carr, Yautepec-Jojutla, Colonia San Isidro, A.A. 24, 62731, Yautepec, Morelos, México

* *Fax: + 57 1 2826197; e-mail: eduardo.rodriguez@utadeo.edu.co

Publication History

  1. Issue published online: 12 DEC 2008
  2. Article first published online: 22 AUG 2008
  3. (Received 22 May 2007; Accepted in revised form 24 September 2007)

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Keywords:

  • Cassava dough;
  • flour;
  • rheology;
  • viscoelastic properties

Abstract

The influence of water (60–70%) and salt (1–2%) content on the viscoelastic properties of cassava dough, reconstituted from cooked flour, was studied using a controlled strain rheometer. Reconstituted cassava dough behaved as a solid-like material with the storage modulus (G′) predominant over the loss modulus (G″). As the water content was increased, G′ decreased and G″ increased; but tan δ was practically independent of the water content. This behaviour suggested that water had plasticising effects, but probably did not change dough structure. The effect of salt content on the dynamic rheological properties of cassava dough was not significant, except for G″ values at water contents close to 60%.

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