Rheological evaluation of cassava flour and corn starch mixtures

Abstract

With the aim of evaluating the rheology of wheat flour substitute mixtures for producing food for patients requiring a low-protein diet, the behavior of cassava flour and corn starch mixtures was studied in ratios of 10:90, 30:70, 50:50, and 90:10 using the Mixolab 2 equipment with the Chopin Standard working protocol (AACC 54-60.01). All premixes showed high hydration compared to that expected for wheat flour. It was observed that increasing the percentage of cassava flour resulted in greater consistency in the initial stages of mixing and heating, but decreased maximum viscosity (C3), gel stability (C4), and retrogradation (C5).