Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia

Alonso-Gómez, Leonardo A.; Niño-López, Ana María; Romero-Garzón, Ana Maria; Pineda–Gómez, P.; Real-López, Alicia del; Rodríguez‐García, Mario E.

doi:10.1002/star.201600059

Cited by 44 publications

(23 citation statements)

References 15 publications

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“…This decrease in the gelatinization temperature may have been due to the weakening of intragranular forces as a result of the depolymerization of the granule by the biocatalytic action of amylolytic bacteria (Diniz, 2006). Similar results were reported by Vatanasuchart et al (2005), Aplevicz (2006) and Alonso-Gómez et al (2016), highlighting changes in the microstructure of the granule and increases in the degree of crystallinity.…”

Section: Starch Pasting Propertiessupporting

confidence: 90%

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

Jorge¹,

Edith²,

Cristian³

et al. 2018

AJFST

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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 "rallanderías". Sour starch is a high added-value product that is obtained through submerged spontaneous fermentation with native starch, without control of processes variables and a product of heterogeneous quality. Thus, was evaluated the effect of the solid/liquid ratio (1:1, 1:2, 1:3 w/w) and the enrichment of the fermentation medium by adding glucose syrup and yeast extract (0.75% w/w) on the physicochemical properties of the medium, such as pH and titratable acidity, during the fermentation step. In addition, the quality of the fermented starch was evaluated with infrared spectroscopy (FT-IR), along with analysis of the paste viscosity behavior during the heating and cooling cycles with a viscoamylograph and the mass expansion capacity. The results showed a significant increase in the titratable acidity of the fermentation medium (p<0.05) that was linked to a pH decrease during the first 15 days of the fermentation. The infrared FT-IR spectra revealed substantial changes in the structural properties of the cassava starch resulting from the introduction or substitution of functional -OH and -COOH groups. The 1:1 solid/liquid ratio was the best treatment, with significant changes in the pasting properties, crystallinity index and spreading capacity of the cassava starch.

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Section: Starch Pasting Propertiessupporting

confidence: 90%

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

Jorge¹,

Edith²,

Cristian³

et al. 2018

AJFST

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“…[ 23 ] Also, the gelatinization property of starch may be linked to the size and shape of the granule, amylose and phosphorus content, length of amylopectin branch, and the proportion of crystalline areas. [ 24 ] Still, the enthalpy of gelatinization reflects the loss of molecular order within the starch granule, after gelatinization, and is also influenced by the degree of crystallinity. [ 25 ] It was not possible to adjust mathematical models for initial, peak, and final gelatinization temperatures of modified WGLSs, since many experiments did not show endothermic gelatinization peak, since they were completely gelatinized during treatment (Figure S2, Supporting Information), but it was possible to model the gelatinization enthalpy.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties

et al. 2020

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Ultrasound has been investigated to improve the processes of physical and chemical modifications of starches through cavitation effects. Hedychium coronarium J. König, popularly known as white garland‐lily, has medicinal properties and its rhizomes are a potential source for starch extraction. Since there are still no data available using ultrasound without cooling to obtain modified white garland‐lily starch (WGLS), this study aims to verify how the starch solution concentration, intensity, and time of application of ultrasound affect the thermal, function, and pasting properties of WGLS. WGLS modified by ultrasound without cooling shows significant variations in its characteristics, for example, water absorption at 55 °C ranges from 2.98 to 7.39 g 100 g−1, peak viscosity from 394 to 2773 cP, pasting temperature from 65.9 to 75.13 °C, setback from 1295 to 2079 cP, and gelatinization enthalpy from zero to 17.62 J g−1. Cracks are visualized on the surface of some starch granules depending on the experimental conditions employed. The studied variables affect the functional, thermal, and pasting properties, it is found that ultrasound (20 kHz, 500 W) applied without cooling is efficient in the modification of WGLS, providing modified starches with differentiated characteristics that can expand their industrial applications.

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“…Lactic acid is produced after 24 hours reaching values of 3.54 g/L at 48 hours, during fermentation, malic, succinic, citric and propionic acids decrease, while the concentration of oxalic acid remains stable. 21 aromatic compounds have been identified, most notably furfuryl alcohol (Alonso-Gomez et al, 2016;Freitas et al, 2017).…”

Section: Presence and Role Of Microorganismsmentioning

confidence: 99%

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

Mayorga¹,

Palma

Sandoval-Cañas

et al. 2021

Food Sci. Technol

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Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava's own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied were chicha, calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups.

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Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia

Cited by 44 publications

References 15 publications

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

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

Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

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