Avaliação do processo produtivo de polvilho azedo em indÚstrias de Santa Catarina

Abstract

The sour cassava starch has a typical taste, with different characteristics of native cassava starch. It is used in the production of biscuits and cheese breads, products with great sensory acceptance in Brazil. In recent decades, the sour cassava starch lost national market due mainly to the lack of standardization of its technological characteristics and by the substitution with starches modified by acids. This study aimed to evaluate the production process conditions of sour cassava starch in factories of Santa Catarina State and to characterize the collected samples. The samples' moisture ranged from 11.12 to 15.06 g.100 g-1, pH from 3.11 to 4.82, titratable acidity from 1.66 to 7.05 mL of NaOH 1 mol.L-1/100 g, specific volume from 5.15 to 10.93 mL.g-1. Differences in the concentrations of organic acids, paste properties and other expansion properties were also observed. Results confirmed the lack of standardization in the production steps of sour cassava starch. Fermentation and drying stages are most critical for the quality of the final product.