Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F23%3A96804" target="_blank" >RIV/60460709:41340/23:96804 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/foods12112101" target="_blank" >https://doi.org/10.3390/foods12112101</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12112101" target="_blank" >10.3390/foods12112101</a>

Result language

angličtina

Original language name

Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

Original language description

The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85-74.14 ?) and drying time (3.96-11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava tubers. The value moisture content of cassava flour was between 6.22% and 11.07%, whereas the observed whiteness index in cassava flour ranged from 72.62 to 92.67 in all pretreated cassava flour samples. Through analysis of variance, each drying factor, their interaction, and all squared terms had a substantial impact on moisture content and whiteness index. The optimized values for drying temperature and drying time for each pretreated cassava flour were 70 ? and 10 h, respectively. The microstructure showed a non-gelatinized, relatively homogeneous in size and shape sample with pretreatment soaked in distilled water at room temperature. These study results are relevant to the development of more sustainable cassava flour production.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

12

Issue of the periodical within the volume

MAY 23 2023

Country of publishing house

CH - SWITZERLAND

Number of pages

16

Pages from-to

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UT code for WoS article

001005130800001

EID of the result in the Scopus database

2-s2.0-85163131440