Optimization of cassava foaming for foam-mat drying, and use in cream-based foods
- Publication Type
- Poster
- Authors
- Ayetigbo, O; Latif, S; Abass, A; Müller, J
- Year of publication
- 2017
- Conference name
- GlobE Status Seminar 2017
- Conference location
- Berlin, Germany
- Conference date
- October 16-17, 2017
- Keywords
- cassava, drying
Foaming of cassava pulp into cream-like consistency may enhance value addition, and increase utilization of cassava in other forms not commonly used. Cassava pulp can be whipped to form a foam which can subsequently be used in cream-based foods, such as ice cream, salad mayonnaise, etc. The foam can also be dried into a functional, reconstitutable powder for use in baked goods/ confections.
Involved persons
Involved institutions
- Institute of Agricultural Engineering
- Agricultural Engineering in the Tropics and Subtropics
- Institute of Agricultural Sciences in the Tropics (Hans-Ruthenberg-Institute)
- Hohenheim Tropen