Characterization of a commercial cassava starch

Abstract

This work had as objective to characterize a Brazilian cassava starch. These physical characteristics as flavor, color and the particle size and the content of moisture, free fat, protein, ash and pH value were determined in this starch. The following functional properties were determined: water absorption capacity and solubility, viscosity, gelation property and the range of gelatinization temperature. Potato and corn starches were analyzed, too. The cassava starch presented chemical and physical characteristics that fulfill the quality established specifications for this product. To 5% (w/w) concentration, it can rise to the viscosity of the slurry but forms a soft gel. By the range of gelatinization temperature, it can be used in many food products.