Detail publikačního výsledku

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

FELBER, C.; AZOUMA, Y.; REPPICH, M.

Originální název

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

Anglický název

Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari

Druh

Článek WoS

Originální abstrakt

Simple but reliable methods for the determination of the physicochemical properties of gari were evaluated for the parameters, such as grain size, bulk density, swelling index, moisture content, gross calorific value, cyanide content, and acidity content. The grain sizes were between 525 and 928 μm (weighted means), the bulk densities between 0.541 and 0.699 g/cm³, and the swelling indices between 3.21 and 4.33. The moisture contents ranged from 4.30 to 9.19%. The gross calorific values were found between 15.45 and 15.82 kJ/g. The cyanide contents were between 0 and 4.8 ppm. The acidity contents varied among 0.55 and 1.62%. Correlation tests verified the influences of the grain size and the moisture content on the acidity content with a probability of 99.9%. The methods were regarded as suitable and adaptable for the application in small and medium cassava-processing industries with special regard to the respect of the consumer`s health safety.

Anglický abstrakt

Simple but reliable methods for the determination of the physicochemical properties of gari were evaluated for the parameters, such as grain size, bulk density, swelling index, moisture content, gross calorific value, cyanide content, and acidity content. The grain sizes were between 525 and 928 μm (weighted means), the bulk densities between 0.541 and 0.699 g/cm³, and the swelling indices between 3.21 and 4.33. The moisture contents ranged from 4.30 to 9.19%. The gross calorific values were found between 15.45 and 15.82 kJ/g. The cyanide contents were between 0 and 4.8 ppm. The acidity contents varied among 0.55 and 1.62%. Correlation tests verified the influences of the grain size and the moisture content on the acidity content with a probability of 99.9%. The methods were regarded as suitable and adaptable for the application in small and medium cassava-processing industries with special regard to the respect of the consumer`s health safety.

Klíčová slova

Analytical methods, cassava, food quality, food safety, gari, physicochemical properties

Klíčová slova v angličtině

Analytical methods, cassava, food quality, food safety, gari, physicochemical properties

Autoři

FELBER, C.; AZOUMA, Y.; REPPICH, M.

Rok RIV

2019

Vydáno

02.01.2017

Nakladatel

Wiley Periodicals, Inc.

ISSN

2048-7177

Periodikum

Food Science & Nutrition

Svazek

2017

Číslo

1

Stát

Spojené státy americké

Strany od

46

Strany do

53

Strany počet

8

URL

http://www.wileyopenaccess.com/view/searchResults.html?o=score&q=Reppich&jsearchType=AR%2CLI%2CJA

BibTex

@article{BUT143431,
  author="Cornelia {Felber} and Yaovi Ouézou {Azouma} and Marcus {Reppich}",
  title="Evaluation of analytical methods for the determination of the physicochemical properties of fermented, granulated, and roasted cassava pulp - gari",
  journal="Food Science & Nutrition",
  year="2017",
  volume="2017",
  number="1",
  pages="46--53",
  doi="10.1002/fsn3.363",
  issn="2048-7177",
  url="http://www.wileyopenaccess.com/view/searchResults.html?o=score&q=Reppich&jsearchType=AR%2CLI%2CJA"
}