Evaluation of the sour cassava starch productive processing on factories of Santa Catarina State

Summary The sour cassava starch has a typical taste, with different characteristics of native cassava starch. It is used in the production of biscuits and cheese breads, products with great sensory acceptance in Brazil. In recent decades, the sour cassava starch lost national market due mainly to the lack of standardization of its technological characteristics and by the substitution with starches modified by acids. This study aimed to evaluate the production process conditions of sour cassava starch in factories of Santa Catarina State and to characterize the collected samples. The samples’ moisture ranged from 11.12 to 15.06 g.100 g–1, pH from 3.11 to 4.82, titratable acidity from 1.66 to 7.05 mL of NaOH 1 mol.L–1/100 g, specific volume from 5.15 to 10.93 mL.g–1. Differences in the concentrations of organic acids, paste properties and other expansion properties were also observed. Results confirmed the lack of standardization in the production steps of sour cassava starch. Fermentation and drying stages are most critical for the quality of the final product.

摘要 酸木薯淀粉（sour cassava starch）具有典型风味，其特性与天然木薯淀粉存在显著差异。该淀粉常用于饼干与芝士面包的生产，这类产品在巴西拥有极高的感官接受度。近数十年来，酸木薯淀粉逐渐丧失国内市场，主要原因在于其工艺特性缺乏标准化，且被酸改性淀粉所替代。本研究旨在评估巴西圣卡塔琳娜州（Santa Catarina）各工厂中酸木薯淀粉的生产工艺条件，并对采集的样品进行物性表征。采集样品的水分含量范围为11.12~15.06 g·100g⁻¹，pH值为3.11~4.82，滴定酸度为1.66~7.05 mL 1mol·L⁻¹氢氧化钠/100g，比容为5.15~10.93 mL·g⁻¹。研究同时观测到样品在有机酸浓度、糊化特性及其他膨胀特性上存在差异。结果证实，酸木薯淀粉的生产工序仍缺乏标准化，其中发酵与干燥工序对最终产品的品质影响最为关键。