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

Background and Objective: Viscosity is a crucial property in food science, affecting the texture, mouthfeel and overall quality of various food products. This study investigates the effect of heating time on the viscosity profiles of cassava and wheat flour blends. Materials and Methods: Flour blends with varying ratios of cassava to wheat flour (100:0, 90:10, 80:20, 70:30, 50:50, 30:70 and 0:100) were analyzed using a viscometer in a temperature-controlled environment. Viscosity measurements were recorded at regular intervals during heating to capture changes over time. Results: The pure cassava flour exhibited higher viscosity compared to pure wheat flour, due to cassava’s higher starch content. As the proportion of wheat flour increased in the blends, a decrease in viscosity was observed. This trend was attributed to the dilution effect of wheat flour’s lower viscosity. The viscosity profiles showed distinct differences based on the flour composition and heating duration, providing valuable insights into the rheological behavior of these blends. The findings are crucial for optimizing processing parameters in food production, particularly for products requiring specific textural attributes. Conclusion: This study’s results can guide the formulation of new flour-based products, such as gluten-free baked goods and thickening agents, enhancing their quality and consumer acceptability by tailoring heating time and flour proportions. Further research is recommended to explore the effects of other variables on the rheological properties of flour blends, ensuring successful application in the food industry.