Effect of the cassava flour on qualities and texture characteristics of biscuits during storage

Authors

LI Mingjuan, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning, Guangxi 530007, China
ZHANG Yayuan, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
YOU Xiangrong, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
SUN Jian, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
YAN Huabing, Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning, Guangxi 530007, China
QIN Meiying, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
WAN Gying, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
LI Zhichun, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
WEI Ping, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
ZHOU Kui, Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China

Abstract

The paper focused on the effect of the cassava flour on the qualities and texture characteristics of biscuits during storage, different proportion of cassava flour instead of low-gluten flour was made biscuits, and evaluated the physical and texture indexes of the products. The results showed that the brightness of biscuits add the cassava flour was decreased, colour and lustre was turned yellow. The cassava flour could reduce the moisture content and water absorp-tion, improved the brittleness of biscuits during storage. Thereinto, the biscuits during storage had the lowest moisture content, chewiness, hardness, and the highest brittleness when the cassava flour and low-gluten flour ratio was 30/70. When the cassava flour and low-gluten flour ratio exceed 40/60, hardness, springiness and chewiness were raised, the quality of biscuits were declined compared with the control.

Publication Date

2-28-2017

First Page

116

Last Page

120

DOI

10.13652/j.issn.1003-5788.2017.02.025

Recommended Citation

Mingjuan, LI; Yayuan, ZHANG; Xiangrong, YOU; Jian, SUN; Huabing, YAN; Meiying, QIN; Gying, WAN; Zhichun, LI; Ping, WEI; and Kui, ZHOU (2017) "Effect of the cassava flour on qualities and texture characteristics of biscuits during storage," Food and Machinery: Vol. 33: Iss. 2, Article 25.
DOI: 10.13652/j.issn.1003-5788.2017.02.025
Available at: https://www.ifoodmm.cn/journal/vol33/iss2/25

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