Characterization of fermented Cassava starches

PETRUCCELLI, S; ZAMPONI R.; JOVANOVICH G; AÑÓN MC

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1993 vol. 17 p. 161 - 172

0145-8884

Fermented and nonfermented cassava (Manihot utilissima Pohl) starchesfromColombia and Brazil were studied. l3e DSC themgrams obtained at high watercontents (watecstarch 3.1 to 4.2) showed that starch fermentation decreased boththe temperature of gelatinization ( T m ) and that offinal gelatinizm'on. No sign@-cant differences were found between the enthalpies of gelatinization of fermented and non-fermented starches. Differences in AH corresponding to the first endothermic transition of fermented and nonfermented samples were detected at low water contents (water:starch 1.0 to 0.4). Pastes obtained with nonfermented starches were more viscous than those corresponding to fermented samples. l%isbehavior could be related to the greater solubility of the femented samples, leading to a smaller size of hydrated granules