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Processing and Quality Evaluation of Crackers from Cassava Flour

Author Affiliations

  • 1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, BANGLADESH
  • 2State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, CHINA
  • 3Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon, REPUBLIC OF KOREA
  • 4Department of Agricultural and Industrial Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur,

Int. Res. J. Biological Sci., Volume 5, Issue (1), Pages 22-25, January,10 (2016)

Abstract

Cassava flour and cassava starch were processed from fresh cassava root to prepare cassava crackers. Five different types of cassava crackers were prepared with different ratio of cassava flour and cassava starch as main ingredients. Each type of fried cassava crackers was analyzed for moisture, ash, protein, fat, sugar and total carbohydrate. Based on visual color of fried cassava crackers, 130oC and minimum frying time 15 second were selected as suitable frying conditions. A range of moisture content (2.67 to 3.01%), ash content (1.68 to 2.05%), protein (9.58 to 11.13%), fat (19.73 to 21.95%), sugar (3.87 to 4.41%) and carbohydrate (89.41 to 89.57%) were found in fried cassava crackers. Significant (p<0.05) difference in sensory attributes was observed and S5 sample (cassava flour: wheat flour: baking powder= 67:30:3) was most accepted cassava crackers to panelists. Results of this study shows that cassava root has good potential in the production of various snacks especially crackers.

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