What is it about?
This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15–90 days. SEM studies on starch showed special attack while X-ray diffraction analysis showed that cassava starch is mainly formed by amylopectin and that the acidification process produces significant structural changes in amylose and amylopectin as a function of the steeping time. Module Differential Scanning Calorimetry analysis showed that the acidification process produces an increase in the peak gelatinization for particular steeping times that are directly associated with changes in the acid condition of the samples and re-crystallization process. Thermogravimetric analysis showed the non-intentional contamination of the tanks due to the increase in the residue for long steeping times. The periodic reproduction of bacteria in the reservoir govern the changes in the pasting properties of the acid starch.
Why is it important?
The topic of sour or fermented cassava starch is an interesting one. Despite the fact that the topic has been researched but there is still a lack of understanding about the nature of the changes occur at the starch granular and molecular levels as well as what is the impact of such changes on functionality and product quality.
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This page is a summary of: Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia, Starch - Stärke, June 2016, Wiley,
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Structural transformation (recrystallization) between isolate starch and sour cassava starch.
(a) X ray diffraction patterns of isolated cassava starch, amylose, amylopectin, and sour cassava (75 days) (b) the X-ray diffraction patterns of cassava starch as a function of the fermentation time for 15, 30, 45, 60, 75, and 90 days.
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