Investigation of Heating Time Effects on Viscosity Profiles of Cassava Flour and Citrus Flour Blends

Background and Objective: Blending cassava flour with citrus flour presents an opportunity to create food products with enhanced nutritional profiles and improved functional properties. This study investigates the influence of heating time on the viscosity profiles of various flour blends, focusing on cassava and citrus flour combinations. Materials and Methods: Four samples, labeled AB1 to AB4, were prepared with varying compositions of cassava flour and citrus flour, ranging from 100% cassava flour to 25% cassava flour and 75% citrus flour. Each sample was subjected to different heating times and the viscosity profiles were measured using rheological analysis. Results: The results demonstrate significant findings regarding the impact of heating time on the viscosity of cassava and citrus flour blends. For pure cassava flour (sample AB1), viscosity decreases with prolonged heating, establishing a baseline for comparison. In sample AB2 (25% cassava, 75% citrus), the blend exhibits altered rheological behavior, suggesting interactions between the flours. Sample AB3 (50-50 ratio) shows further changes in viscosity, influenced by the equal presence of both flours. Finally, sample AB4 (75% cassava, 25% citrus) provides insights into how a higher cassava content affects viscosity under heating. These findings highlight the dynamic interplay between cassava and citrus flours during thermal processing, essential for optimizing food product formulations. Conclusion: By varying the proportion of citrus flour, the study assesses the impact on viscosity, contributing to a comprehensive understanding of the rheological behavior of mixed flours. These findings offer valuable information for food scientists and technologists seeking to optimize processing parameters and develop high-quality food products using cassava and citrus flour blends.