Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring
Summary This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation water produced...
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| Published in: | International journal of food science & technology Vol. 48; no. 9; pp. 1892 - 1898 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Oxford
Blackwell Publishing Ltd
01-09-2013
Wiley-Blackwell Wiley Subscription Services, Inc |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | Summary
This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation water produced the best product (biscuit specific volume of 7.66 ± 0.41 mL g−1) at 33th day of fermentation in the modified method and at 85th day (biscuit specific volume of 6.53 ± 0.59 mL g−1) in traditional method. But, comparatively to the commercial sour cassava starch (biscuit specific volume of 3.48 ± 0.12 mL g−1), both traditional and modified methods, controlled by titratable acidity of fermentation water, can be retired from the fermentation tank in the 19th and 32th day of fermentation, with biscuit specific volume of 4.75 ± 0.30 and 5.17 ± 0.46 mL g−1, respectively. Determining fermentation time can help to standardise sour cassava starch and to promote future applications of the fermentation water as a raw material. |
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| Bibliography: | Figure S1. Flowchart of the procedures for obtaining/collecting the samples of cassava starch fermentation water. Figure S2. Changes in pH of the supernatant water in relation to fermentation time for commercial sour cassava starch by the traditional (●) and the modified (▲) methods. Figure S3. Variation of the titratable acidity of the supernatant water in relation time for fermentation of commercial cassava starch though the traditional (●) and the modified (▲) methods. Figure S4. Variation of the total solids of the supernatant water in relation to the time for fermentation of commercial sour cassava starch by the traditional (●) and the modified (▲) methods. Table S1. pH values for the supernatant water in relation to time and the method for commercial cassava starch fermentation by the traditional and modified methods. Table S2. Values of the supernatant water acidity in relation to the time and method during fermentation of commercial cassava starch by the traditional and the modified methods. Table S3. Values for total solids of the supernatant water in relation to the time and method for fermentation of commercial cassava starch by the traditional and the modified methods. Table S4. Expansion rate of biscuits produced with sour cassava starches obtained through the traditional and the modified fermentation methods. Table S5. Specific volume of biscuits produced with sour cassava starches obtained by the traditional and the modified fermentation methods. Table S6. Specific density of biscuits produced with sour cassava starches obtained by the traditional and the modified fermentation methods. istex:9FDB9381B262E09515135DFC65E1A540AD5579FE ArticleID:IJFS12167 ark:/67375/WNG-JZDSGHDX-0 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 0950-5423 1365-2621 |
| DOI: | 10.1111/ijfs.12167 |