Role of Lactic Acid Bacteria on Structural and Physicochemical Properties of Sour Cassava Starch

In this study, the characteristics of cassava starch have been developed through lactic acid fermentation. Structural and physicochemical properties of native, acidified and fermented cassava starch were analyzed. Carboxyl content of all samples were increase whereas the carbonyl contents kept unchanged. The starches had similarity on FTIR spectral pattern although had different absorbance spectra intensities. X-ray diffraction pattern showed the crystallinity value of native starch was 44.16%. Lactic acid fermentation reduced starch crystallinity ranged from 1.52% to 3.78,%, and the same effect was also altered the acidified starch with the value decrease by 3,1% in relation to native starch. Fermented and lactic acidified starches required a longer time to reached their lower peak viscosity than the native starch. The decrease in crystallinity was attributed to the depolymerization of starch structure, resulting in a weakened granule organization. Pasting behavior showed the occurrence of starch structure reorganization.