Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

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dc.creatorDufour, Dominique
dc.creatorRolland Sabaté, Agnès
dc.creatorCordoba, Hansel A. Mina
dc.creatorMelendez, Jorge Luis Luna
dc.creatorMoreno Alzate, Jhon Larry
dc.creatorPizzaro, Mónica
dc.creatorGuilois Dubois, Sophie
dc.creatorSánchez, Teresa
dc.creatorBelalcázar, John Eiver
dc.creatorMorante, Nelson
dc.creatorTran, Thierry
dc.creatorMoreno Santander, Martin A.
dc.creatorVélez Hernández, Gustavo Adolfo
dc.creatorCeballos, German
dc.date2022-08-18
dc.date2023-02-01T09:31:32Z
dc.date2023-02-01T09:31:32Z
dc.date.accessioned2026-06-27T13:31:48Z
dc.descriptionAmylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/128381
dc.identifier.urihttp://hdl.handle.net/123456789/62252
dc.languageen
dc.publisherRoyal Society of Chemistry
dc.rightsOpen Access
dc.sourceMoreno Alzate, J.L.; Pizzaro, M.; Guilois Dubois, S.; Sánchez, T.; Belalcazar, J.E. Morante, N.; Tran, T.; Moreno-Santander, M.; Vélez-Hernández, G.; Ceballos, G. (2022) Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Food and Function 13(18) p. 9254-9267. ISSN: 2042-6496
dc.subjectgluten-free foods
dc.subjectfermentation
dc.subjectbaking
dc.subjectfermentación
dc.subjectalimentos exento de gluten
dc.subjectcocción al horno
dc.titleNative and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
dc.typeJournal Article

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