Abstract
The rheological characteristics of extrudates from corn semolina and mixture of corn semolina and tapioca flour were examined by rotational viscometer Brookfield” RV-DV II + Pro. A non-linear relationship between the shear stress and the shear rate was established. The model of Ostwald–de Waele was applied and flow and consistency indexes were calculated and used to analyse the rheological behavior of the tested samples. The change of the effective viscosity as a function of the shear rate, depending on the moisture of the mixture, temperature and tapioca content was studied. In this study the addition of tapioca flour to corn semolina increased the viscosity of the extrudates by 60 %. The results suggest that tapioca flour influence the rheological properties of food products and can be used as a thickening additive to various kinds of food.
Highlights
Tapioca is a food product which is prepared from the roots of the plant cassava (Manihot esculenta), native to tropical and subtropical areas
The fat content of manioca is only 0.5 %. It is rich in minerals, as well as vitamin C (15 - 45 mg/100 g) and, it is poor in proteins (1 - 2 %), its amino acid profile is remarkable in terms of certain essential amino acids, in particular lysine and threonine (Camara et al, 2001; Charles et al, 2005; Charles et al, 2004)
Tapioca flour is produced in Thailand and was purchased commercially. 5 and 10 % tapioca flour was added to the corn semolina, the mixture was stirred by a tumbler mixer MLW 53035 at a speed n = 50 min-1
Summary
Tapioca is a food product which is prepared from the roots of the plant cassava (Manihot esculenta), native to tropical and subtropical areas. The fat content of manioca is only 0.5 % It is rich in minerals (calcium, potassium, iron, zinc, etc.), as well as vitamin C (15 - 45 mg/100 g) and, it is poor in proteins (1 - 2 %), its amino acid profile is remarkable in terms of certain essential amino acids, in particular lysine and threonine (Camara et al., 2001; Charles et al, 2005; Charles et al, 2004). Another important compound with respect to the nutritional value is phytate. Tapioca represents dried cassava (root) in the form of flour or beads
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