Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours

The effects of glycerol monostearate (GMS) and sodium steroyl lactylate (SS L) on the rheological properties of native, naturally fermented (NF) and mi xed culture fermented (MCF) cassava flour pastes were measured using instru mental texture profile analysis (TPA) and by finger cohesiveness (difficult y in separation). Fermentation reduced the TPA parameters, hardness, cohesi veness and gumminess, but not springiness/elasticity. These were reduced fu rther when either GMS or SSL were incorporated into the pastes. Pastes made from native and naturally fermented flours were scored by a Cameroonian se nsory panel as difficult to separate, whereas scores for native and ferment ed flour pastes treated with 1% or more of GMS or SSL were easy to separate . Increased internal stability of the cassava flour starch granules was sug gested as the cause of the effects.