Brazilian Archives of Biology and Technology
versión impresa ISSN 1516-8913
MARCON, Maria Janete Angeloni et al. Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch. Braz. arch. biol. technol. [online]. 2007, vol.50, n.6, pp. 1073-1081. ISSN 1516-8913. http://dx.doi.org/10.1590/S1516-89132007000700018.
The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
Palabras llave : Sour cassava starch; expansion; viscosity; sensorial acceptability.