CONICET | Buscador de Institutos y Recursos Humanos

The aims of this work were to analyze physicochemical and thermal properties of ahipa and cassava flours and starches and to determine their water sorption isotherms and thermodynamic properties. Both flours are naturally gluten-free products, obtained by relatively simple procedures (grating or slicing). Ahipa flour gelatinized at lower temperature than cassava, indicating a better aptitude for cooking. Gelatinization temperatures of flours were higher than those of their starches. Water holding capacity of ahipa flours was significantly higher than those of cassava, leading the slicing process the highest values. Sorption isotherms were determined at 10, 20 and 30 C. Experimental data were satisfactorily fitted using different mathematical models. Thermodynamic parameters associated with water adsorption process were calculated from GAB model, as well as the monolayer water content. All samples could be considered as products with an acceptable stability.