Publication:
Effect Of Heat-Moisture-Treated Cassava Starch and Amaranth Malt on The Quality of Sorghum-Cassava Amaranth Bread

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dc.contributor.authorCalvin Onyango
dc.contributor.authorEunice A. Mewa
dc.contributor.authorAnne W. Mutahi
dc.contributor.authorMichael W. Okoth
dc.date.accessioned2024-07-10T17:21:48Z
dc.date.issued2013-05-31
dc.descriptionFull text article
dc.description.abstractGluten-free batter and bread was prepared from modified cassava starch, sorghum and amaranth flour. Heat-moisture treatment (80°C, 18, 24 or 30% moisture content, and 8, 16 or 24 h incubation) of cassava starch increased its crystallinity, onset pasting temperature and water absorption index; and decreased its swelling power, water solubility index and peak viscosity. Heat-moisture treated cassava starch was made into batter with sorghum and amaranth in the ratio of 50:40:10. The other ingredients, weighed on flour-weight-basis, were water (75%), sugar (6.7%), fat (2%), salt (1.7%), and amaranth malt at 0, 1 or 2.5%. The interaction effect (that is, starch modification x amaranth malt) significantly (P ≤ 0.05) affected batter consistency. Breads made from heat-moisture treated starch were softer than those containing native starch. The interaction effect (that is, starch modification x amaranth malt) was significant (P ≤ 0.05) only for the texture profile analysis property of cohesiveness. Further investigation of the effect of heat-moisture treatment showed that the interaction effect (that is, moisture content x incubation time) significantly (P ≤ 0.05) affected only the Texture Profile Analysis properties of hardness and chewiness.
dc.identifier.citationOnyango, C., Mewa, E. A., Mutahi, A. W., & Okoth, M. W. (2013). Effect of heat moisture–treated Cassava starch and amaranth malt on the quality of sorghum–cassava-amaranth bread.
dc.identifier.urihttps://doi.org/10.5897/AJFS2012.0612
dc.identifier.urihttps://repository.nrf.go.ke/handle/123456789/1254
dc.language.isoen
dc.publisherAfrican Journal of Food Science
dc.subjectAmaranth
dc.subjectcassava
dc.subjectgluten-free bread
dc.subjectheat-moisture treatment
dc.subjectmalt
dc.subjectsorghum.
dc.titleEffect Of Heat-Moisture-Treated Cassava Starch and Amaranth Malt on The Quality of Sorghum-Cassava Amaranth Bread
dc.typeArticle
dspace.entity.typePublication

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