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The fermented starch is obtained by the fermentation of the native starch and may have interesting technological properties, such as the improvement of the biscuit expansion when it is compared with the non-fermented one. Therefore, the present study aimed to compare the physicochemical and technological properties of native and fermented cassava starch. The products were evaluated for the moisture content, gelatinization temperature and pH analysis. The expansion capacity was determined by the volume acquired by biscuits prepared with the starches. The analysis results showed that the fermented and native starches presented 11.6 and 12.7% of moisture content and 60.3 and 61.7 ◦C of gelatinization temperature, respectively. The pH of the fermented starch (3.9) was lower than of the native starch (6.5) due to the fermentation process. The expansion of the fermented starch biscuits was twice than that of the native starch biscuits. It can be concluded that the fermentation process causes improvement in starch expansion without prejudice on the physicochemical characteristics of the products.

Comparative Study of the Physicochemical and Technological Properties of Native and Fermented Cassava Starch