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Functional properties of sour cassava ( Manihot utilissima ) starch: Polvilho azedo
Author(s) -
Camargo Celina,
Colonna Paul,
Buleon Alain,
RichardMolard Daniel
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740450311
Subject(s) - manihot , starch , hydrolysis , fermentation , chemistry , food science , acid hydrolysis , manihot esculenta , lactic acid , organic chemistry , botany , biology , bacteria , genetics
Cassava ( Manihot utilissima Pohl) starches (‘polvilho azedo’) from four different plants from Brazil were studied in order to determine starch modifications. The chemical composition was not significantly modified by the fermentation step whereas the granular structure was similar to that resulting from short periods of mild acid hydrolysis. Experimental samples were produced by acid or enzymic hydrolysis of industrial native cassava starch on the laboratory scale. Baking tests demonstrated that hydrolysis has to be very limited, and adsorbed carbonic gas and lactic and propionic acids are able to improve the formation of expanded structures.