IMPACT OF WATER AND GLUCOSE DURING STEAM-HEAT MOISTURE TREATMENT ON PHYSICOCHEMICAL PROPERTIES OF CASSAVA FLOUR

Cassava flour was modified by steam-heat moisture treatment (S-HMT) to improve its properties. It was impregnated with distilled water or glucose (5% based on 100g flour) with various moisture contents (20%, 25%, and 30%) and heated for 30 min in a steamer. After SHMT using a high moisture level, some starch granules exhibited a large hole, with some granules clustering due to partial gelatinization. S-HMT with both water (S-HMTW) and glucose addition (S-HMTG) significantly influenced the pasting properties of the flour, leading to a reduction in peak viscosity and breakdown and an increase in pasting temperature and setback. These effects were particularly pronounced with the addition of glucose. The solubility and water absorption capability of S-HMTG were higher than those of S-HMTW, whereas oil absorption did not differ. On the other hand, in their gelatinized form, the S-HMTG flours have more stabilized emulsions than S-HMTW and native flour.