Effects of Plasticizers Applied During Heat-moisture Treatment on Properties of Modified Sweet Cassava Flour

Sweet cassava flour (CF), an attractive ingredient in gluten-free food products, presents certain challenges due to its high viscosity and undesirable texture after cooking, making it challenging to incorporate into food products. This study investigates the potential of modifying CF to improve these properties. We examine the effects of different plasticizers namely water, ethanol, and sucrose, applied during HMT, on the pasting properties and cold-water viscosity of CF. To achieve this, the moisture content of CF was adjusted to 25% by spraying with distilled water, 5% (g/100g flour) of ethanol or sucrose solution, and then equilibrated at 4 °C for 24 h before HMT (100 °C, 1 h). Two conditions were applied to these HMT flours: with or without washing with 80% ethanol. The results indicate that HMT flours without washing showed higher pasting temperatures and setback values, as well as lower peak viscosity and breakdown values compared to CF. However, all washed HMT flours exhibited an increase in peak viscosity, ranging from 139.5–150.0 RVU to 165.9–173.5 RVU. The HMT flour gels were stable, maintaining their shape after being removed from the mold. However, HMT flours showed a lower cold swelling viscosity (39–53 cP) than CF (70 cP) when suspended in water (25%, w/w). Interestingly, the washed HMT flours settled more slowly than their unwashed counterparts. These washed HMT flours have the potential to be effective in gluten-free deep-fat frying by enhancing the ingredient holding capacity in batter systems and reducing the soggy texture of frying batter.