Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo)

The fermented cassava starch (polvilho azedo) in 1:5 starch to water ratio (w/v), was subject to annealing treatment at 50 °C for 72, 96, 144 and 240 h. The annealing treatment changed the internal structure of polvilho azedo when the time was increased. Peak viscosities decreased significantly, denoting that there was a decreasing in leaching of amylose from the granules. The pasting temperature was increased, while hold, final viscosities, and breakdown were reduced showing an enlargement on the stability of the paste. The swelling power and the solubilities underwent reductions in all temperatures. The DSC data showed that there was an increased on To, Tp, Tc and ΔH in all samples annealed. The X-ray diffraction pattern did not change but crystallinity increased (all samples annealed), denoting increase in organization of double helical of amylopectin. The polvilho azedo samples submitted to annealing treatment acquired some characteristics of cereal starches (waxy starches).