Abstract
AbstractThis paper describes the isolation and characterization of native starch from fermented cocoa beans. The isolation procedure is based mainly on the mild extraction of compounds soluble in different extractants and flocculation of non‐starch polymeric material at a pH of 2.7. The isolated, egg‐shaped starch granules have a mean size of 4.4 μm, ranging from 1.5 to 8 μm, an amylose content of 30.4%, a gelatinization temperature from 52.5 to 68°C, and a limiting viscosity number of 166.2 ml/g in 1‐N potassium hydroxide solution.
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