Effect of acid treatments and drying processes on physico-chemical and functional properties of cassava starch

✍ Scribed by Plata-Oviedo, Manuel; Camargo, Celina

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 348 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199805)77:1<103::aid-jsfa10>3.0.co;2-2

✦ Synopsis

The e †ects of acid treatments (HCl or organic acids) and drying processes (oven or sun) on the physico-chemical and functional properties of cassava starch have been studied. The objective was to obtain modiÐed starches with expansion properties similar to those of sun dried fermented cassava starch (polvilho azedo) as produced by an empirical process. Expansion was evaluated using a baking test. Independent of the drying method, organic acid-hydrolysed cassava starch presented the same X-ray di †raction patterns (changes from C to A) and similar intrinsic viscosity values. SEM observations showed no di †erences between granule surfaces of sun dried and oven dried samples. However sun dried organic acid-hydrolysed starches presented lower paste consistency values at 30¡C when compared with oven dried ones. HCl-modiÐed cassava starches were oven or sun dried, giving biscuits with low speciÐc volumes (2É5È 3É1 ml g~1). Similar behaviour was obtained using oven dried organic acid modi-Ðed cassava starches. When submitted to sun drying, organic acid modiÐed starches showed great improvements in biscuit expansion (5È10 ml g~1). The highest average speciÐc volumes were obtained using lactic acid modiÐed starches.

1998 SCI.