Oxidation of fermented cassava starch using hydrogen peroxide

The effects of oxidation with hydrogen peroxide (H2O2) on the carbonyl and carboxyl content, pasting, expansion and textural properties of oven-dried fermented cassava starch were investigated. A 23 factorial design with three central points and six axial points was used to investigate the effect of H2O2 concentration, pH and temperature on the oxidation of fermented cassava starch; oven-dried and sun-dried fermented cassava starches were used as controls. The conditions of oxidation that presented the carbonyl and carboxyl contents of starch and specific volume and hardness of biscuits similar to the sun-dried fermented cassava starch were observed at the central point of the experimental design (1.5 g/100 g H2O2, pH 5.0 and 32.5 °C). The sun-drying of the fermented cassava starch increased the carboxyl and carbonyl content, specific volume as well as decreased the biscuit hardness when compared to the oven-dried starch. The oxidation with H2O2 provides a fermented cassava starch with characteristics similar to the sun-dried fermented cassava starch and produces more homogeneous products.