Journal
3RD INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND FOOD SCIENCE (ICBFS 2012)
Volume 2, Issue -, Pages 104-109Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.apcbee.2012.06.019
Keywords
cassava starch; lactic acid fermentation; structural properties
Funding
- Directorate for Higher Education
- National Education Department of Indonesia
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In this study, the characteristics of cassava starch have been developed through lactic acid fermentation. Structural and physicochemical properties of native, acidified and fermented cassava starch were analyzed. Carboxyl content of all samples were increase whereas the carbonyl contents kept unchanged. The starches had similarity on FTIR spectral pattern although had different absorbance spectra intensities. X-ray diffraction pattern showed the crystallinity value of native starch was 44.16%. Lactic acid fermentation reduced starch crystallinity ranged from 1.52% to 3.78,%, and the same effect was also altered the acidified starch with the value decrease by 3,1% in relation to native starch. Fermented and lactic acidified starches required a longer time to reached their lower peak viscosity than the native starch. The decrease in crystallinity was attributed to the depolymerization of starch structure, resulting in a weakened granule organization. Pasting behavior showed the occurrence of starch structure reorganization. (C) 2012 Published by Elsevier B.V. Selection and/or peer review under responsibility of Asia-Pacific Chemical, Biological & Environmental Engineering Society
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