scholarly journals Development of Wet Noodles Based on Cassava Flour

2013 ◽  
Vol 45 (1) ◽  
pp. 97-111 ◽  
Author(s):  
Akhmad Z. Abidin ◽  
◽  
Cinantya Devi ◽  
Adeline Adeline ◽  
Keyword(s):  
Cassava Flour

scholarly journals The hardness analysis of noodles made from modified cassava flour, spirulina (Spirulina platensis) and basil leaves extract (Ocimum sanctum L.)

2021 ◽  
Vol 653 (1) ◽  
pp. 012051
Author(s):  
A N Al-Baarri ◽  
Widayat ◽  
R Aulia ◽  
E K Prahasiwi ◽  
A A Mawarid ◽  
...  
Keyword(s):  
Spirulina Platensis ◽  
Ocimum Sanctum ◽  
Cassava Flour

scholarly journals Alternative Use of Modified Cassava Flour (Mocaf) as Carrier of Natural Folic Acid in Infant Biscuits for Complementary Feeding

2021 ◽  
Vol 1011 ◽  
pp. 012031
Author(s):  
Agustine Susilowati ◽  
Aspiyanto ◽  
Hakiki Melanie ◽  
Yati Maryati ◽  
Puspa Dewi Lotulung ◽  
...  
Keyword(s):  
Folic Acid ◽  
Complementary Feeding ◽  
Cassava Flour

Residual cyanogens, chemical composition and aflatoxins in cassava flour from Tanzanian villages

2000 ◽  
Vol 70 (1) ◽  
pp. 45-49 ◽  
Author(s):  
Y.C Muzanila ◽  
J.G Brennan ◽  
R.D King
Keyword(s):  
Chemical Composition ◽  
Cassava Flour

Impact of cassava flour properties on the sensory quality of composite white bread

2015 ◽  
Vol 7 (5) ◽  
pp. 769-777 ◽  
Author(s):  
T.A. Shittu ◽  
F.B. Fadeyi ◽  
M.A. Ladipo
Keyword(s):  
Sensory Quality ◽  
White Bread ◽  
Cassava Flour ◽  
Flour Properties

scholarly journals Stability of cassava flour-based food bars

2013 ◽  
Vol 33 (1) ◽  
pp. 192-198 ◽  
Author(s):  
Erica Caroline da Silva ◽  
Viviane dos Santos Sobrinho ◽  
Marney Pascoli Cereda
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Fiber Intake ◽  
Ambient Conditions ◽  
Niche Markets ◽  
Cassava Flour ◽  
Glucose Syrup ◽  
The Common ◽  
Energy Bar ◽  
Cereal Bars

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.

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