Influence du Type de Solvant et du Ratio Echantillon/Solvant sur les Propriétés Moussantes des Poudres des Racines de Manioc Manihot Esculenta (Crantz) cv Bonoua 2

Somala Tatiana Tanoh; Martin Luthère King N’gbo; William Kwithony Disseka; Lucien Patrice Kouamé

doi:10.19044/esj.2023.v19n30p293

Somala Tatiana Tanoh Laboratoire de Biocatalyse et des Bioprocédés, Unité de Formation et de Recherche Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire
Martin Luthère King N’gbo Unité de Formation et de Recherche Agriculture, Ressources Halieutiques et Agro-industries, Université de San Pedro, Côte d’Ivoire
William Kwithony Disseka Laboratoire de Biocatalyse et des Bioprocédés, Unité de Formation et de Recherche Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire
Lucien Patrice Kouamé Laboratoire de Biocatalyse et des Bioprocédés, Unité de Formation et de Recherche Sciences et Technologies des Aliments, Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire

DOI: https://doi.org/10.19044/esj.2023.v19n30p293

Keywords: Manioc, capacité moussante, stabilité de la mousse, facteurs extrinsèques

Abstract

La capacité moussante et la stabilité de la mousse sont des propriétés fonctionnelles qui déterminent l'utilisation finale d’un aliment. Ces propriétés sont le plus souvent associées aux facteurs intrinsèques des protéines tels que la structure moléculaire et la taille. En revanche, les paramètres physiques extrinsèques sont peu éudiés malgré leur impact significatif sur la qualité technologique d’un produit. Ainsi, l’objectif de ce travail est d’évaluer l’influence de la granulométrie, du type de solvant aqueux, et de la concentration de poudre sur la capacité moussante et la stabilité de la mousse des poudres des racines tubéreuses du manioc Manihot esculenta (Crantz) cv Bonoua 2. Pour y parvenir, la capacité moussante et la stabilité de la mousse d’échantillons de manioc à différentes granulométries ont été déterminées dans deux types de solvants aqueux (eau distillée et eau de robinet ) et à différents ratios. Il ressort que la qualité du solvant aqueux influence la capacité moussante et la stabilité de la mousse des différentes poudres de racines tubéreuses de manioc. La taille des particules des poudres de racines de manioc influence également les capacités moussantes. Au terme de cette étude, nous pouvons noter que les facteurs extrinsèques influencent effectivement les propriétés de la poudre de manioc. Ainsi, ces facteurs doivent etre pris en compte pour une eventuelle application de ces poudres en industrie agroalimentaire.

Foaming capacity and foam stability are functional properties that determine the final use of a food. These properties are most often associated with induced factors of proteins such as molecular structure and size. On the other hand, extrinsic physical parameters are little studied despite their significant impact on the technological quality of a product. Thus, the objective of this work is to evaluate the influence of the particle size, the type of aqueous solvent, and the powder concentration on the foaming capacity and the foam stability of powders from the tuberous roots of Manihot esculenta cassava. (Crantz) cv Bonoua 2. To achieve this, the foaming capacity and foam stability of cassava samples at different particle sizes were determined in two types of aqueous solvents (distilled water and tap water) and at different ratios. It appears that the quality of the aqueous solvent influences the foaming capacity and foam stability of different cassava tuberous root powders. Also, the particle size of cassava roots influences foaming capabilities. At the end of this study, we can note that extrinsic factors actually influence the properties of cassava powder. Thus, these factors must be taken into account for a possible application of these powders in the food industry.

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