Changes in the Physicochemical Characteristics of Cassava Flour by steam-heat-moisture treatment with sucrose addition

Combining steam-heat moisture treatment (S-HMT) with sugar addition can lead to synergistic effects, providing a more comprehensive modification of starch/flour properties. In this study, the effect of S-HMT with sucrose addition on the physicochemical characteristics of cassava flour (CF) was investigated. The modified flours were prepared by adjusting the moisture content of CF to 25% by spraying with 5% w/w sucrose solution, heated in a steamer for 15, 30, 60, and 120 min, and subsequently washed with ethanol to remove the excess sucrose. After S-HMT, large holes were observed on the starch granule surface and the presence of particulates can be observed after heating for 120 min. The pasting properties of CF can be rapidly altered by HMT with a steamer. The peak viscosity noticeably decreased from 286.8 RVU to 204.8 RVU after 15 min of steaming. The peak temperatures of S-HMT flours significantly increased while the peak viscosity and breakdown values decreased as heating time increased. After being kept at 4 °C for 24 h, the CF gel exhibited a soft texture, causing it to lose its structural integrity when removed from the mold. On the other hand, S-HMT gels could hold their forms and were stable. Compared to CF, S-HMT flours had higher water absorption and solubility, and these properties increased with an extended heating period. Conversely, their oil absorption capacity decreased. Applying sucrose during S-HMT offers a promising approach to tailor the physicochemical properties of CF for specific applications, especially in the formulation of gluten-free products.