Effects of modification by organic acids and the drying process on the expansion properties of cassava starch

Abstract

The fermented cassava starch, polvilho azedo, has wide application in bakery products, due to expansion property without yeast and gluten, which leveraged the marketing of starches modified by acid. The cassava starch is fermented and sun dried, with the generation of acids: acetic, butyric, lactic and propionic, while starches modified by acid are not fermented. In this work was produced cassava starch, dried in the sun and under oven, and modified by the acids of cassava starch fermentation, dried in UVC. All starches were compared, as the organic acids, dry starches in different conditions and only fermented without drying, as well as with the physicochemical and rheological characteristics. It was proven that solar drying favors a more acidic product and expansion property. The higher specific volume was observed for the sample fermented sun dried, followed by modified by 0.5 % lactic acid and 0.5 % acetic acid and lactic acid 1 %. The low expansion of the fermented sample and dried in an oven showed that only organic acids is not sufficient for expansion and that UV radiation (solar or artificial) directly influences this characteristic.