Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions

The effect of particle size on enzymatic hydrolysis cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology developed to study the evolution different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions based sizes under 75 µm (CR075), 75–125 (CR125), 125–250 (CR250), 250–500 (CR500) were screened for effect. results showed that all suspensions exhibited a shear-thinning behavior, viscosity increased drastically with increase size. During hydrolysis, reduced slightly non-Newtonian behavior became negligible beyond 4 h process. particles CR075 CR125 steadily in diameter mean. samples CR250 CR500 more fluctuation by first decreasing, followed increasing during highest yield found 125 (89.5–90.7%), suggesting mechanical treatment can enhance bioconversion rate.