Modification of the Fermentation Process for Sour Cassava Starch with Expansion Properties

10.19026/ajfst.16.5937

Figueroa Jorge A.；Cadena Edith M.；Rincón Cristian C.；Salcedo Jairo G.

Amylopectin ； cassava ； crystallinity index ； fermentation ； retrogradation

Advance Journal of Food Science and Technology

16卷S期（2018 / 11 / 10）

55 - 61

英文

The present research aimed to evaluate the effect of the manipulation of the process variables during the natural fermentation of the cassava native starch. In Colombia, the production process is carried out with a traditional and low-tech method in small companies called ＂rallanderias＂. Sour starch is a high added-value product that is obtained through submerged spontaneous fermentation with native starch, without control of processes variables and a product of heterogeneous quality. Thus, was evaluated the effect of the solid/liquid ratio (1:1, 1:2, 1:3 w/w) and the enrichment of the fermentation medium by adding glucose syrup and yeast extract (0.75% w/w) on the physicochemical properties of the medium, such as pH and titratable acidity, during the fermentation step. In addition, the quality of the fermented starch was evaluated with infrared spectroscopy (FT-IR), along with analysis of the paste viscosity behavior during the heating and cooling cycles with a viscoamylograph and the mass expansion capacity. The results showed a significant increase in the titratable acidity of the fermentation medium (p＜0.05) that was linked to a pH decrease during the first 15 days of the fermentation. The infrared FT-IR spectra revealed substantial changes in the structural properties of the cassava starch resulting from the introduction or substitution of functional -OH and -COOH groups. The 1:1 solid/liquid ratio was the best treatment, with significant changes in the pasting properties, crystallinity index and spreading capacity of the cassava starch.