Traditional sour cassava starch obtained with alterations in the solar drying stage

After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, drying occurs without protection, consequently physical contamination can arise. Thus, the aim of this study was to produce using a low-cost dryer prevent contamination, whilst retaining The samples were characterized in relation chemical composition, microscopy contaminants, as well expansion, thermal, pasting, structural technological properties. In addition, biscuits prepared compared with commercial samples. provided faster lower moisture levels than control. specific volumes sun-dried products similar control, minimized contamination. granules starches showed slight erosion on their surface, which probably due amylolytic enzymes. X-ray diffraction typical A-type pattern. DSC analysis resulted higher gelatinization temperatures enthalpy changes for starch. pasting properties reduction viscosity peak at neutral pH. Although made dried presented other produced starch, they had desirable sensory characteristics.