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Asian Journal of Agricultural Research
  Year: 2011 | Volume: 5 | Issue: 6 | Page No.: 292-299
DOI: 10.3923/ajar.2011.292.299
 
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Physicochemical and Functional Properties of Fermented Starch from Four Cassava Varieties

Elisa Julianti, Zulkifli Lubis, Ridwansyah , Era Yusraini and Ismed Suhaidi

Abstract:
The weaknesses of cassava starch as the raw materials in food industries are low protein content, the ununiform of viscosity and gel forming ability, not resistant to high temperature of heating, acidic conditions and mechanical processes and prone to be syneresis. The purpose of this research was to modify cassava starch by fermentation to produce high nutritional value of starch and better physical and chemical characteristics than those of the native one. Cassava varieties used in this research were the Adira 1, Malaysia, Tahunan and Gunting Saga that are widely grown by farmers in North Sumatera. Starch modification process was done through several methods of fermentation i.e., natural fermentation by soaking in tap water for 16 days, soaking in distilled water for 16 h at 30°C, soaking in 1% lactic acid solution for 16 h at 30°C. After that the fermented starch was dried under the sun or by oven at 50°C. The results showed that different methods of fermentation and drying produced cassava starch of different physicochemical and functional characteristics. The process that produced the good physicochemical and functional characteristics of starch was the natural fermentation by soaking in water for 16 days and dried under the sun based on the color, paste clarity, water and oil absorption of the starch. Starch from Malaysia and Gunting Saga varities had better physicochemical and functional properties if used in making bread or noodles compared to those produced from Adira1 and Tahunan.
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How to cite this article:

Elisa Julianti, Zulkifli Lubis, Ridwansyah , Era Yusraini and Ismed Suhaidi, 2011. Physicochemical and Functional Properties of Fermented Starch from Four Cassava Varieties. Asian Journal of Agricultural Research, 5: 292-299.

DOI: 10.3923/ajar.2011.292.299

URL: https://scialert.net/abstract/?doi=ajar.2011.292.299

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