Physicochemical characterization of two cassava (Manihot esculenta Crantz) starches and flours

摘要: Starch and flour were produced from cassava roots grown in two specific environmental conditions Colombia. The physicochemical properties evaluated granule size morphology, amylose content, crystal form, thermal pasting behavior. of starch highly influenced by the during growth roots. extracted cultivated a warmer zone showed smaller size, higher content temperature enthalpy gelatinization. This also lower peak viscosity. Cassava flours presented differences with their corresponding such as gelatinization measured DSC, viscosity on pasting. It is possible that this behavior presence non-starch components fresh root.