<abstract xmlns="http://www.w3.org/1999/xhtml"><p><italic>Pupuru</italic> and <italic>pupuru</italic> analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of <italic>pupuru</italic> and <italic>pupuru</italic> analogues with a view to expanding the utilization of breadfruit as <italic>pupuru</italic> analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the <italic>pupuru</italic> and <italic>pupuru</italic> analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in <italic>pupuru</italic> analogue production improved some of the functional and pasting properties of the product.</p></abstract>

Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

Functional and pasting characteristics of <italic>pupuru</italic> and <italic>pupuru</italic> analogues from cassava (<italic>Manihot esculenta</italic>) and breadfruit (<italic>Artocarpus altilis</italic>) blends

Department of Food Science and Technology

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Functional and pasting characteristics of  and  analogues from cassava () and breadfruit () blends

Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This...

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Online veröffentlicht: 05. Nov. 2020

Seitenbereich: 51 - 68

DOI: https://doi.org/10.2478/ausal-2020-0003

Schlüsselwörter
breadfruit, cassava, analogue, swelling power, pasting, viscosity, water absorption capacity

© 2020 O. F. Akinyele et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

Online veröffentlicht: 05. Nov. 2020

Seitenbereich: 51 - 68

DOI: https://doi.org/10.2478/ausal-2020-0003

Schlüsselwörterbreadfruit, cassava, analogue, swelling power, pasting, viscosity, water absorption capacity

© 2020 O. F. Akinyele et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
breadfruit, cassava, analogue, swelling power, pasting, viscosity, water absorption capacity