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Sour cassava starch (polvilho azedo) is an indigenous Brazilian food ingredient that is produced by natural fermentation and sun-drying of cassava starch (Aquino et al., 2015). It is a traditional and valued ingredient for its high sensory quality (expansion at baking, taste/odor), but the artisanal production without quality control is prompting to market change, which prefer cheaper chemically modified substitutes (Aquino et al., 2016).

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