Modification of the Fermentation Process for Sour Cassava Starch with Expansion Properties

Figueroa Jorge A,Cadena Edith M,Rincon Cristian C,Salcedo Jairo G

doi:10.19026/ajfst.16.5937

Abstract

The present research aimed to evaluate the effect of the manipulation of the process variables during the natural fermentation of the cassava native starch. In Colombia, the production process is carried out with a traditional and low-tech method in small companies called

Highlights

In Colombia, sour cassava starch (Manihot esculenta Crantz) is traditionally obtained in small and medium-sized companies, as in some other South American countries such as Paraguay and Brazil
The modification of starch involves changes in the structure through the introduction of a functional group and/or a controlled degradation and is driven by the biocatalytic action of amylolytic enzymes and oxidative reactions associated with the presence of organic acids, especially lactic acid produced during fermentation (Aquino et al, 2013)
The results showed a shift of the bands in this region, associated with the significant increase in the crystallinity index -Crystallinity Index (CI) (p

Summary

INTRODUCTION

In Colombia, sour cassava starch (Manihot esculenta Crantz) is traditionally obtained in small and medium-sized companies, as in some other South American countries such as Paraguay and Brazil It is produced with spontaneous fermentation for approximately 30 days in warm-climate regions, which may be extended up to 45 days, depending on climatic conditions (Cadena et al, 2005). This product is widely used in the food industry because of its particular ability to expand dough during baking without the need for adding leavening additives. The present research aimed to evaluate the effect of the manipulation of the process variables during the natural fermentation of the cassava native starch by analyzing the behavior over time of the physicochemical properties of the fermentation medium, as well as changes in the structural characteristics and techno-functional properties of the modified granule

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION