Storage Stability of Pupuru Flour (A Cassava Product) at Room Temperature

Abstract

Aims: The knowledge of water sorption Isotherm gives information about water activity of foods; to investigate chemical reactions during drying and storage. This study therefore, was to determine the sorption properties of pupuru flour during storage at ambient temperature. Study Design: Research study. Results: The coefficients of determination varied from 0.881- 0.993. Both Henderson and Oswin models gave the most suitable models for describing the sorption data. The appropriate constants in the sorption equation were determined by regression analysis at temperature of 27°C. A comparison of the EMC curves showed that the toasted pupuru sample had lower equilibrium moisture contents than the smoked and oven dried samples at lower aw but higher EMC at higher aw. Conclusion: It can also be concluded that the models are quite useful in assessing the storage stability of pupuru flour. The toasted pupuru flour has a higher sorption capacity and longer storage stability at higher aw of the tropics than the other two samples at atmospheric temperature of 29°C. Research Article