Physicochochemical changes in cassava starch and flour associated with fermentation were investigated and related to textural properties of its flour pastes. Cyanide and pH decreased, while crude protein, acidity, and apparent amylose content increased in the fermented products. Average starch granule diameter, solubility, and swelling power were depressed, while gelatinization enthalpy increased. Amylograph of starch showed increased peak visocity temperature, reduced peak, breakdown, and setback viscosities, while Texture Profile Analysis showed a decreased in hardness, cohesiveness, elasticity, and gumminess of the fermented flour paste. The altered textural properties were attributed to greater starch granule stability due to short amylose‐like fragments formed by enzymatic hydrolysis of amylopectin.

The effect of the emulsifying agents, glycerol monostearate (GMS), sodium steroyl lactylate (SSL), and konjac flour (KF, a texture modifier which releases an aggregated glucomannan polymer in water), on the thermal and physical properties of native, naturally fermented (NF), and mixed-culture fermented (MCF) cassava starches was investigated. GMS and SSL decreased hot water-mediated granule swelling and amylose leaching thereby further increasing internal stability of the starches via formation of an emulsifier−amylose complex and granule surface coating. KF had little effect on the rheological behavior of starch pastes. Both the fermentation process and addition of the emulsifying agents would likely also influence the textural properties of cassava starch or flour pastes. Keywords: Glycerol monostearate; sodium steroyl lactylate; konjac flour; gelatinization; swelling power

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