Resumo

RODRIGUEZ-SANDOVAL, Eduardo; SANDOVAL-ALDANA, Angélica  e  FERNANDEZ-QUINTERO, Alejandro. EVALUATION OF STARCH RETROGRADATION IN CASSAVA FLOUR FROM PRECOOKED PARENCHYMA. Rev.Colomb.Quim. [online]. 2007, vol.36, n.1, pp.13-30. ISSN 0120-2804.

Starch modifications during the processing of precooked cassava flour was monitored using techniques as differential scanning calorimetry (DSC), pasting behaviour, wide angle X-ray diffraction and iodine binding capacity. Cassava flour was obtained from parenchyma pieces cooked either in steam or in boiling water and then stored either at 5 ºC or at -20 ºC for 24 h. The temperature during the rest period of the cooked parenchyma was not a significant factor in the starch retrogradation results. For a rest period at 5 ºC, flour from parenchyma cooked in steam presented a slightly higher melting enthalpy of retrograded starch and crystallinity as compared to that from parenchyma cooked in boiling water. Whereas for conditioning period at -20 ºC, the cooking method had no significant effect on the enthalpy of retrogradation, crystallinity and blue value index.

Palavras-chave : cassava flour; DSC; X-ray diffraction; retrogradation.

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