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

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AuteurBOUNIO, ALEXANDRE
AuteurADINSI, LAURENT
AuteurPADONOU, SEGLA WILFRID
AuteurHOTEGNI, FRANCIS
AuteurGNANVOSSOU, DESIRE
AuteurTRAN, THIERRY
AuteurDUFOUR, DOMINIQUE
AuteurHOUNHOUIGAN, DJIDJOHO JOSEPH
AuteurAKISSOE, HOUEDOUGBE NOEL
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2020
ResumeWe 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 (55.8–61.5 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
DOI10.1111/ijfs.14902
Autre identifiantBECDB-8102
URIhttps://dspace.uac.bj/handle/123456789/7283
Languefr
Fait partie deInternational Journal of Food Science and Technology
SujetCassava roots
Sujethardness
Sujetpasting properties
Sujetprovitamin A carotenoids
Sujetstickiness
Sujetviscoelastic
TitreRheological and textural properties of lafun, a stiff dough, from improved cassava varieties.
TypeArticle

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