Normalización de la Calidad del Almidón Agrio de Yuca, a través de Mezclas de Almidones y de Raíces de Yuca

Abstract

The cassava sour starch is obtained manually by natural fermentation of native starch. It is employed in the elaboration of traditional bakery products. Its expected properties refer to its color, taste and expansion power. Expansion power means the growing capability during the baking process of some dough prepared with starch. The present research intents to analyze how to reach a given expansion power standard for cassava sour starch, by mixing cassava roots or starches of different quality levels. It is shown that mixing roots from cassava varieties of high and low expansion powers an intermediate quality starch is obtained. In the same way, mixing starches of different power expansions, one obtains starch of a quality ranked between the components of the mixture. The analysis is based on statistic surface response models that describe the results of mixing various components as a function of the proportions used. The experimentation data originate from roots harvested in the North of the Cauca Department. Starches are obtained by the traditional production technology applied in the small local factories. The outcomings permit to conclude that the starch manufacturer can adjust the starch qualities by a mixing process. Mixing roots as well as mixing starches are controllable processes. Thus, the starch manufacturer is able to take advantage of profitable offers and to adjust to changing starch market conditions.