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Oxidation of fermented cassava starch using hydrogen peroxide

Dias, Alvaro Renato Guerra, Zavareze, Elessandra da Rosa, Helbig, Elizabete, Moura, Fernanda Aline de, Vargas, Carolina Galarza, Ciacco, Cesar Francisco
Carbohydrate polymers 2011 v.86 no.1 pp. 185-191
biscuits, cassava, cassava starch, experimental design, hardness, hydrogen peroxide, oxidation, pH, pasting properties, solar drying, starch, temperature
The effects of oxidation with hydrogen peroxide (H₂O₂) on the carbonyl and carboxyl content, pasting, expansion and textural properties of oven-dried fermented cassava starch were investigated. A 2³ factorial design with three central points and six axial points was used to investigate the effect of H₂O₂ concentration, pH and temperature on the oxidation of fermented cassava starch; oven-dried and sun-dried fermented cassava starches were used as controls. The conditions of oxidation that presented the carbonyl and carboxyl contents of starch and specific volume and hardness of biscuits similar to the sun-dried fermented cassava starch were observed at the central point of the experimental design (1.5g/100g H₂O₂, pH 5.0 and 32.5°C). The sun-drying of the fermented cassava starch increased the carboxyl and carbonyl content, specific volume as well as decreased the biscuit hardness when compared to the oven-dried starch. The oxidation with H₂O₂ provides a fermented cassava starch with characteristics similar to the sun-dried fermented cassava starch and produces more homogeneous products.