Extrusion modification of cassava flour for improved mashing efficiency
Mingming Qi, Lijun Jiang, Jialin Song, Wenjing Suo, Yuxin Deng, Luxia Li, Yao Liu, Chenjie Wang, Hongjun Li
Abstract
The application of cassava as an adjunct in the mashing process of beer brewing is hindered due to its crystalline structure and intact granules. The present study investigated the effect of extrusion treatment on modifying the physicochemical properties of cassava flour, thereby improving mashing efficiency. Granule morphology, amylose content, water absorption/solubility index, and ordered structure were determined. Treatment of extrusion led to the degradation and gelatinization of cassava starch, thus facilitating the enzyme accessibility during mashing. The wort extract yield (WEY), reducing sugar (RS), free amino nitrogen and filtration rate were 82.5%, 84.1 g/L, 198.6 mg/L and 5.9 mL/min at optimal extrusion temperature of 100 °C. The correlation analysis between physicochemical properties and the mashing efficiency indicated that WEY and RS were negatively correlated to the ordered structure of cassava extrudates. The extruded cassava, as an adjunct, is a promising material for improving the mashing efficiency and cassava utilization.