title: Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch.
abstract: The influence of genotype and post-harvest treatments on expansion ability of sour cassava starch was investigated using 13 cassava genotypes from Colombia. Starches from cassava grown at 1000 m and 1700 m.a.s.l (3 lowland and 10 highland clones respectively) were modified by fermentation (0 or 30 days) and drying (oven or sun) treatments. RVA average peak viscosity decreased regularly from 952 cP in native starch to 699 cP in fermented and sun-dried starch. Granule size analysis revealed that fermentation hydrolysed lowland and highland granules by exocorrosion and endocorrosion respectively. This result was corroborated by significantly higher RVA breakdown and lower intrinsic viscosity in highland clones, reflecting different sensitivity to fermentation. For the first time, amylose contents ranging from 15.7 to 21.7% were correlated with expansion ability (3.0-8.6 mL/g) of sour cassava starch. Therefore the combination of cassava genotypes (mainly amylose content) and post-harvest treatments is key for expansion ability. Supra-molecular granule structure influenced sensitivity to fermentation.
authors.affiliation: Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France.
authors.forename: Pedro Maldonado
authors.initials: PM
authors.lastname: Alvarado
authors.forename: Lidwine
authors.initials: L
authors.lastname: Grosmaire
authors.forename: Dominique
authors.initials: D
authors.lastname: Dufour
authors.forename: Andrés Giraldo
authors.initials: AG
authors.lastname: Toro
authors.forename: Teresa
authors.initials: T
authors.lastname: Sánchez
authors.forename: Fernando
authors.initials: F
authors.lastname: Calle
authors.forename: Martín Alonso Moreno
authors.initials: MA
authors.lastname: Santander
authors.forename: Hernán
authors.initials: H
authors.lastname: Ceballos
authors.forename: Jean Louis
authors.initials: JL
authors.lastname: Delarbre
authors.forename: Thierry
authors.initials: T
authors.lastname: Tran
mesh_terms: D000531:Altitude; D000688:Amylose / Q000737:chemistry; D001939:Bread; D003890:Desiccation; D005285:Fermentation; D005838:Genotype; D002365:Manihot / Q000235:genetics* / Q000378:metabolism*; D013213:Starch / Q000737:chemistry*; D013472:Sunlight; D013696:Temperature; D014783:Viscosity
chemical_list: D013213:Starch; D000688:Amylose
keywords: Breadmaking; Gluten-free; Loaf expansion; Modified starch; UV irradiation