Amylography of Plantain, Cassava, and Tanier Flours
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Keywords

Amylograph
Cassava--Food--Analysis
Banana plantain--Food--Analysis
Tanier--Food--Analysis

How to Cite

Rodríguez-Sosa, E. J., Cruz-Cay, J. R., & de Caloni, I. B. (1983). Amylography of Plantain, Cassava, and Tanier Flours. The Journal of Agriculture of the University of Puerto Rico, 67(3), 303-310. https://doi.org/10.46429/jaupr.v67i3.7723

Abstract

The pasting properties of plantain (Musa acuminata x balbisiana AAB), cassava (Manihot esculenta, Crantz), and tanier (Xanthosoma spp.) flours and of various mixtures prepared thereof were studied with the Brabender Amylograph-Viscograph. The flour mixtures were prepared with the following percentages: 50-25-25, 60-20-20, 75-15-10, and 75-10-15, each flour as the main one in at least one mixture. The slurries used in the amylography of the individual flours were prepared by using 27.5, 35, and 40 g of flour; and those of the flour mixtures with 35 g of the mixtures. These were mixed with 450 ml distilled water. Starches of individual flours as well as the mixtures of flours were not fragile and were relatively stable. Different from flours where cassava and tanier were used as the main flour, when plantain was used as the main one, pasting measurements increased with the increase in plantain flour percentage. The reaggregation tendency and pasting measurements were higher in flours when plantain was used as the main flour.
https://doi.org/10.46429/jaupr.v67i3.7723
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