Czech J. Food Sci., 2021, 39(5):360-367 | DOI: 10.17221/42/2021-CJFS

Impact of heating temperatures on the properties of instant cassava flourOriginal Paper

Achmat Sarifudin ORCID...*,1, Enny Sholichah1, Woro Setiaboma1, Nok Afifah1, Dewi Desnilasari1, Khairul Amri2, Sunanta Tongta3
1 Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Subang, Indonesia
2 Department of Chemistry, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta, Indonesia
3 School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand

Native cassava flour can be modified to be instant flour by heating the cassava flour in ethanol solution. The impact of heating temperatures of 60, 80, and 100 °C (coded as ICF-60, ICF-80, and ICF-100) on the properties of instant cassava flour (ICF), including colour, morphological, and thermal properties, water absorption, and solubility indexes and pasting behaviour, were investigated. Results showed that ICF produced at higher temperatures exhibited lower lightness, higher redness, and yellowness values. ICF-60 and ICF-80 still displayed the granular forms and birefringence properties of native starches, while granules of ICF-100 were broken and partially lost their birefringence properties. Results of X-ray diffraction (XRD) technique and differential scanning calorimetry (DSC) analysis suggested that the amylopectin double helixes of crystalline regions within the structure of ICF orientated to more perfect conformation before they were disrupted at the highest heating temperature (100 °C). During hydration, the starch granules of ICF-60 and ICF-80 absorbed water into their granules; meanwhile, ICF-100 entrapped water within the matrix formed by the entanglements of ICF-100 particles. Results of pasting behaviour analysis indicated that ICF-60 and ICF-80 showed better thermal stability while ICF-100 exhibited the highest cold viscosity.

Keywords: flour modification; impact of heating in ethanol; ethanol; structural-physicochemical-morphological properties

Published: October 14, 2021  Show citation

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Sarifudin A, Sholichah E, Setiaboma W, Afifah N, Desnilasari D, Amri K, Tongta S. Impact of heating temperatures on the properties of instant cassava flour. Czech J. Food Sci. 2021;39(5):360-367. doi: 10.17221/42/2021-CJFS.
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