Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines

Abstract

The objectives of this study were to characterize the physicochemical properties of 5 different cassava varieties developed in the Philippines and to investigate the effect of pre-gelatinization on flour properties. The physicochemical properties were assessed by proximate, mineral and soluble sugar composition, starch, pasting and thermal properties, solubility, swelling power and particle size distribution. All dry flours showed significantly higher values for peak viscosity, hot paste viscosity and final viscosity, breakdown, pasting temperature and α-amylase activity than the corresponding pre-gelatinized flours (p < 0.05). Complete amorphization of starch contained in pre-gelatinized flours was confirmed by DSC, and it was found that pre-gelatinization caused significant increases in the content of fructose, glucose, amylose, damaged starch and mean particle size, compared to the corresponding dry flours (p < 0.05). Principal component analysis was carried out to assess the overall flour quality and the suitability of particular varieties for pre-gelatinization by steam treatment.