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Role of dewatering and roasting parameters on the quality of handmade gari

Dahdouh L., Escobar A., Rondet E., Ricci J., Fliedel G., Adinsi L., Dufour D., Cuq B., Delalonde M.. 2021. International Journal of Food Science and Technology, 56 (3) : p. 1298-1310.

DOI: 10.1111/ijfs.14745

Gari is a common cassava precooked dried semolina in sub-Saharan Africa. Our study investigated the role of process parameters and mash water content on gari quality during traditional roasting stage. The statistical analysis for eight quality criteria revealed that gari quality is highly influenced by the process parameters adopted by the operators. To emphasize the twin impact of roasting parameters and mash water content, different mashes with varying water content were roasted leading to different adjustments of the roasting conditions according to the operators. When the variability of the water content becomes greater, a greater variability in the final quality of the obtained garis was observed between operators (lightness, swelling capacity, starch content, texture and color). These results suggest that technological improvements to the gari process could be achieved by appropriate management of the roasting and dewatering parameters.

Mots-clés : garri; manioc; aliment fermenté; grillage; cooking methods [en]; processus; propriété physicochimique; teneur en eau; propriété organoleptique; qualité des aliments; bénin; paramètre

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