Abstract
This study is the first attempt to evaluate the volatile retention performance of structurally modified cassava flour through Pulsed Electric Fields (PEF). The effect of structural modification on the headspace volatile profile and retention capacity during storage was assessed through a chemometrics approach. Higher abundance of headspace volatiles (20–32%) was found in all PEF–treated (2–4 kV/cm at 500 kJ/kg) cassava flour suspensions, compared to native flour. This related to lower volatile retention in the suspension matrix. The structural alteration caused a higher headspace abundance of terpenes, but showed progressive retention during storage. Retention percentage of discriminant volatiles, α-terpinolene and perillene, increased by 7 and 14 times more after 48 h of storage than native flour, respectively. When compared to a thermally gelatinised flour, a different headspace volatile profile was observed. Overall, retention performance was shown to be affected by nature of flour or of its inherent starch.
The study provided essential benchmark information that could be considered in the industrial production of modified cassava flour based food products. Nonetheless, it also opens opportunities to maximize the use of the modified flours in binding compounds not limited to volatiles.
•The headspace profile indirectly indicated the volatile retention of flour.•Addition of cassava flour to aqueous volatile solution retains the volatiles.•PEF induced structural alteration on flour caused up to 32% more headspace abundance.•PEF and thermally modified cassava flour exhibited different retention profiles.