Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel
Sign Up to like & getrecommendations! Published in 2020 at "Heliyon"
DOI: 10.1016/j.heliyon.2020.e05344
Abstract: The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented… read more here.
Keywords: flour; corn; fermented cassava; cassava flour ... See more keywords
Effect of cassava flour on the lipidic and redox profile of Wistar rats with dyslipidemia.
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DOI: 10.1111/jfbc.13457
Abstract: One of the major risk factors for cardiovascular disease is high total cholesterol. It is known that some foods can reduce plasma cholesterol, such as oats. Cassava flour has a similar amount of fiber when… read more here.
Keywords: wistar rats; food; cassava flour; cholesterol ... See more keywords
Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing
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DOI: 10.3390/foods11223714
Abstract: The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250–500 kJ/kg). Influences… read more here.
Keywords: electric field; cassava flour; energy input; digestibility ... See more keywords
Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour
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DOI: 10.3390/foods12112101
Abstract: The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of… read more here.
Keywords: cassava flour; superimposition approach; central composite; pretreated cassava ... See more keywords