Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches

• Published in: Polysaccharides Vol. 2; no. 2; pp. 354 - 372
• Main Authors: Paixão e Silva, Giselle de Lima, Bento, Juliana Aparecida Correia, Soares Júnior, Manoel Soares, Caliari, Márcio
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.06.2021
• Subjects: Acids; Anthocyanins; Antioxidants; autoclaving starch; Bakeries; Carotenoids; Cassava; Cultivars; Dietary minerals; Fermentation; Flavonoids; Flour; Food industry; Ipomoea batatas L; Manihot esculenta; Manihot esculenta C; Microorganisms; Minerals; Morphology; Nutritive value; physical treatment; Potassium; Potatoes; spontaneous starch fermentation; Starch; Vitamin C; Vitamins; South America; Brazil; Africa
• ISSN: 2673-4176; 2673-4176
• DOI: 10.3390/polysaccharides2020023

Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can affect the quality of the final products to which they have been added. The use of native starches in the food industry has limitations, which can be improved by modifications. Physical methods, as they are associated with green technology, and do not pollute the environment, have demonstrated great potential for this purpose. Both modifications—by autoclave at low pressure and natural fermentation—have shown potential in modifying these starches.