Comprehensive studies of molecular changes occurring in sour cassava starch

Cassava starch was treated with lactic acid and exposed to U.V. irradiation . The aim of present work concerns the evaluation of photochemical treatmen t on cassava starch both at structural and functional levels. Acidification and U.V. exposition, especially lights with emition at 250 nm, resulted in intrinsic viscosity and Mn decrease and in baking expansion ability increa se. Cassava starch spectrum had peaks at 240-260 nm, suggesting the presenc e a chromophore active at 250 nm. Dough weight, temperature and expansion w ere monitored during baking. It appeared that expansion occurred after star ch gelatinization due to water evaporation.