Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers

Abstract

A simplex-centroid design was used to investigate the physico-chemical properties of flour mixtures composed of cassava starch, rice flour, waxy rice flour and wheat flour on the one hand and linear expansion, texture and sound emission properties of crackers, made from theses mixtures on the other hand. The viscosity of the flour mixtures and the linear expansion of crackers increased with increasing proportion of cassava starch. The higher the proportion of rice flour, the higher the pasting and peak temperature was. More wheat flour lead to higher maximum force, but to less number of force and sound peaks. In the addition, significant correlations were found between the parameters. Peak temperature of flour mixtures exhibited a negative correlation with linear expansion, mean force and number of force peaks in crackers. Peak viscosity showed positive correlations with linear expansion and number of acoustic peaks. Furthermore the number of force peaks correlated positive with the number of acoustic peaks but negative with the maximum force.