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Food Processing Commons

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Full-Text Articles in Food Processing

Physicochemical And Pasting Properties Of Flour And Starch From Two New Cassava Accessions, Raphael Aidoo, Ibok Nsa Oduro, Jacob K. Agbenorhevi, William Otoo Ellis, Nana Baah Pepra-Ameyaw Mar 2022

Physicochemical And Pasting Properties Of Flour And Starch From Two New Cassava Accessions, Raphael Aidoo, Ibok Nsa Oduro, Jacob K. Agbenorhevi, William Otoo Ellis, Nana Baah Pepra-Ameyaw

Food Science Faculty Articles and Research

Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated …


Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee Dec 2012

Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee

Graduate Theses and Dissertations

During storage, the milling and physicochemical properties and eating quality of rice change, which is generally termed `aging'. Aged rice is preferred by processors, and there are attempts to develop accelerated aging process using various heat sources. In this study, the effects of various heat treatments and their influence on the milling, pasting, thermal, and cooking properties of two long-grain rice cultivars during storage were investigated using a full-factorial experimental design. Two long-grain rice cultivars, Wells and XP723, was treated with 8 different heat treatments including one control and stored at room temperature for 180 days. Heat treatments included 2 …