Variation of the drying method in the spontaneous fermentation of native cassava starch
DOI:
https://doi.org/10.24054/limentech.v15i1.2174Keywords:
Starch, expansion, fermentation, humidificationAbstract
Sour cassava starch is a product obtained by spontaneous fermentation from native starch. It is widely used in the production of baked goods due to its special ability to expand bakery doughs. In Colombia, the process of obtaining sour starch is traditionally carried out in small "rallanderia" companies, with minimal control over the variables involved in the process. The objective of this research was to evaluate the effect of some variables in the fermentation process, such as the enrichment of the fermentation medium by adding glucose syrup (GS) and yeast extract (YE) at different concentrations and the application of a drying method with periodic humidification compared to traditional solar drying. In addition, the quality of the sour starch was evaluated by determining the water absorption index (WAI), solubility index (SII), swelling power (pH), and expansion capacity, through the production of a pandebono-type bakery product. The results show that the addition of JG and EL significantly affected (p<0.05) the increase in expansion capacity, proportional to the increase in fermentation days, linked to a decrease in pH; the best results in sour starch quality were obtained after 21 days of fermentation. Drying with humidification showed the greatest volume of starch expansion. This research allowed us to define process variables for sour starch production that allowed us to improve the expansion of pan de bono.
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