Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

Brazilian Archives of Biology and Technology

Maria Janete Angeloni Marcon¹  Gisele Cristina Netto Vieira¹  Karina Nunes De Simas¹  Karina Santos¹  Manoela Alano Vieira¹  Renata Dias De Mello Castanho Amboni¹  Edna Regina Amante¹ 

[1] ,Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia dos AlimentosFlorianópolis SC ,Brasil

关键词: Sour cassava starch;    expansion;    viscosity;    sensorial acceptability;   

DOI  :  10.1590/S1516-89132007000700018

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
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