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Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch BABT
Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina.
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.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sour cassava starch; Expansion; Viscosity; Sensorial acceptability.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
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