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Cassava — Ingredient · Foodgeist
Ingredient
Cassava
Cassava (also called yuca, mogo, or manioc) is a woody shrub cultivated in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing plant. Cassava, when dried to
About
Cassava (also called yuca, mogo, or manioc) is a woody shrub cultivated in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing plant. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri. [Wikipedia]
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“Mixed gels of cassava starch (CS) and a whey protein isolate (WPI), obtained by heating solutions of 10% total solids, pH 5.75 to 85°C, were characterized as a function of the starch fraction, θ s”
mixed gels of cassava starch and whey protein isolate→require→heating solutions of 10% total solids to 85°C
“Cassava and potato starches had the highest swelling power and dispersed volume fraction at all treatment temperatures, while ginger starch had the lowest.”
cassava and potato starches→have→high swelling power and dispersed volume fraction
“Cassava starch presented a higher amylopectin content, and its gels and films were less strong, more transparent, and more flexible than corn and yam films.”
cassava starch→has→less strong, more transparent, and more flexible films
