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

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

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...

Full description

Bibliographic Details
Main Authors: Akinyele O. F., Ikujenlola A. V., Omobuwajo T. O.
Format: Article
Language:English
Published: Sciendo 2020-10-01
Series:Acta Universitatis Sapientiae: Alimentaria
Subjects:
breadfruit
cassava
pupuru analogue
swelling power
pasting
viscosity
water absorption capacity
Online Access:https://doi.org/10.2478/ausal-2020-0003

Similar Items

Similar Items