Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch

Abstract

Cassava starch has a remarkable importance in the food industry and it can be used either as ingredient or additive. The sour cassava starch is a product with a good oven-expansion capacity and several applications, being especially important as an alternative for gluten-based products. However, it is obtained through natural fermentation followed by solar drying, which hinders its production and application. In this context, this work proposed the ozone processing as an alternative to obtain cassava starch with good oven-expansion property. The effect of ozonation on starch granular and molecular structure was evaluated, as well as on the main starch properties. The ozone processing reduced the starch molecular size, also forming carbonyl and carboxyl groups. The structural changes led to pastes with higher clarity, better oven expansion and softer texture. The improvement in starch properties and technological aspects were related with the molecular changes. In conclusion, ozone oxidation was proved to be a viable and easier alternative for the conventional process.