Optimization of cassava foaming for foam-mat drying, and use in cream-based foods

Publikations-Art

Poster

Autoren

Ayetigbo, O; Latif, S; Abass, A; Müller, J

Erscheinungsjahr

2017

Tagungsname

GlobE Status Seminar 2017

Tagungsort

Berlin, Germany

Tagungsdatum

October 16-17, 2017

Schlagworte

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.