Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring


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This work investigated the pH, titratable acidity and total solids of the cassava starch fermentation water, using the traditional method and a method modified through the addition of glucose. Sour cassava starch production controlled by the characteristic of the fermentation water produced the best product (biscuit specific volume of 7.66 ± 0.41 mL g−1) at 33th day of fermentation in the modified method and at 85th day (biscuit specific volume of 6.53 ± 0.59 mL g−1) in traditional method. But, comparatively to the commercial sour cassava starch (biscuit specific volume of 3.48 ± 0.12 mL g−1), both traditional and modified methods, controlled by titratable acidity of fermentation water, can be retired from the fermentation tank in the 19th and 32th day of fermentation, with biscuit specific volume of 4.75 ± 0.30 and 5.17 ± 0.46 mL g−1, respectively. Determining fermentation time can help to standardise sour cassava starch and to promote future applications of the fermentation water as a raw material.