Density and viscosity of cold flour pastes of cassava ( Manihot esculenta Grantz), sweet potato ( Ipomoea batatas L. Lam) and white yam ( Dioscorea rotundata Poir) tubers as affected by concentration and particle size

The effect of tuber type, paste concentration and flour particle size on the density and viscosity of cold pastes were investigated. The first set of samples were pastes of 5%–50% (w/w, db) of 180 μm flour particles. The second were 10% (w/w, db) pastes of varying size (75–500 μm) of flour particles...

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Bibliographic Details
Published in:Carbohydrate polymers 1998, Vol.37 (1), p.97-101
Main Authors: Iwuoha, Chinyere I, Nwakanma, Mercy I
Format: Article
Language:English
Subjects:
Biological and medical sciences
bulk density
cassava
Cold pastes
Concentration
Density
flour
Food industries
Fundamental and applied biological sciences. Psychology
Particle size
pastes
Starch and starchy product industries
sweet potatoes
Tropical tuber flours
Viscosity
yams
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Summary:The effect of tuber type, paste concentration and flour particle size on the density and viscosity of cold pastes were investigated. The first set of samples were pastes of 5%–50% (w/w, db) of 180 μm flour particles. The second were 10% (w/w, db) pastes of varying size (75–500 μm) of flour particles. Results showed that both the density and viscosity of sweet potato (SP) were highest and significantly different ( P0.95) and significantly ( P r
ISSN:0144-8617
1879-1344
DOI:10.1016/S0144-8617(97)00254-3