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脱水和烘焙参数对手工木薯粉品质的影响

Role of dewatering and roasting parameters in the quality of handmade gari.

作者信息

Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle

机构信息

CIRAD UMR QualiSud Montpellier F-34398 France.

QualiSud Univ Montpellier CIRAD Montpellier SupAgro Univ Avigon Univ La Réunion Montpellier France.

出版信息

Int J Food Sci Technol. 2021 Mar;56(3):1298-1310. doi: 10.1111/ijfs.14745. Epub 2020 Sep 5.

DOI:10.1111/ijfs.14745
PMID:33776237
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7984233/
Abstract

Gari is a common cassava precooked dried semolina in sub-Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasise the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and colour). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.

摘要

加里是撒哈拉以南非洲一种常见的木薯预煮干粗粒粉。我们的研究调查了传统烘焙阶段工艺参数和糊状物含水量对加里品质的影响。对八项质量标准的统计分析表明，加里品质受操作人员采用的工艺参数的高度影响。为强调烘焙参数和糊状物含水量的双重影响，对含水量不同的不同糊状物进行烘焙，操作人员根据情况对烘焙条件进行了不同调整。当含水量的变异性增大时，操作人员之间得到的加里最终品质的变异性更大（亮度、膨胀能力、淀粉含量、质地和颜色）。这些结果表明，通过适当管理烘焙和脱水参数，可以实现加里工艺的技术改进。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/8edf303f1274/IJFS-56-1298-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/0de7970622db/IJFS-56-1298-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/ad4a1832cb50/IJFS-56-1298-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/0e9c5209b689/IJFS-56-1298-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/304b9dd126f1/IJFS-56-1298-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/4b0e6e8c0eb5/IJFS-56-1298-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/87b288daf651/IJFS-56-1298-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/8edf303f1274/IJFS-56-1298-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/0de7970622db/IJFS-56-1298-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/ad4a1832cb50/IJFS-56-1298-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/0e9c5209b689/IJFS-56-1298-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/304b9dd126f1/IJFS-56-1298-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/4b0e6e8c0eb5/IJFS-56-1298-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/87b288daf651/IJFS-56-1298-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7430/7984233/8edf303f1274/IJFS-56-1298-g004.jpg

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本文引用的文献

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Cassava Trait Preferences of Men and Women Farmers in Nigeria: Implications for Breeding.尼日利亚男性和女性农民对木薯性状的偏好：对育种的启示
Econ Bot. 2018;72(3):263-277. doi: 10.1007/s12231-018-9421-7. Epub 2018 Jul 12.
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Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics.
木薯特性和终端用户偏好：将特性与消费者喜好、感官感知和遗传学联系起来。
Crit Rev Food Sci Nutr. 2018 Mar 4;58(4):547-567. doi: 10.1080/10408398.2016.1202888. Epub 2017 Jul 19.
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