Traditional sour cassava starch obtained with alterations in the solar drying stage

Abstract

After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics.

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

“…[ 6–8 ] Its starch granules are relatively large (25–100 µm), occurring in B‐type crystalline structures. [ 9 ] The potato starch comprises about 80% large macromolecules of amylopectin and 20% high‐molecular‐weight amylose, along with a higher extent of covalent phosphate bonds. [ 10 ] A significant advantage of potato starch over other starch sources is the lower gelatinization temperature, higher paste consistency and gelling ability, transparency of its pastes, increased viscosity, easier expansion, and considerable neutral taste.…”

Study on mechanism of starch phase transtion in wheat with different moisture content

“…A small amount of starch particles were uniformly adhered to the aluminum carrier with conductive adhesive cloth, and the carrier table was placed into the gold plating instrument. The sample was carbonized by ion sputtering coating for 90 s and then observed using scanning electron microscopy (Oliveira et al, 2021;Zhang et al, 2020).…”

Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch

“…Native cassava starch generally presents amylose contents between 13.6 and 25 (% w/w), reduced protein and lipid amounts, and low retrogradation rates, which make it quite different from cereal starches, increasing its potential applications (Chel-Guerrero et al, 2011;Oliveira et al, 2021). Currently, it competes with amylose-free corn starch, distinguished by its gel-forming ability and mild flavor (Breuninger;Piyachomkwan;Sriroth, 2009).…”