Effect of Emulsifiers on the Physical Properties of Native and Fermented Cassava Starches

Abstract

The effect of the emulsifying agents, glycerol monostearate (GMS), sodium steroyl lactylate (SSL), and konjac flour (KF, a texture modifier which releases an aggregated glucomannan polymer in water), on the thermal and physical properties of native, naturally fermented (NF), and mixed-culture fermented (MCF) cassava starches was investigated. GMS and SSL decreased hot water-mediated granule swelling and amylose leaching thereby further increasing internal stability of the starches via formation of an emulsifier−amylose complex and granule surface coating. KF had little effect on the rheological behavior of starch pastes. Both the fermentation process and addition of the emulsifying agents would likely also influence the textural properties of cassava starch or flour pastes. Keywords: Glycerol monostearate; sodium steroyl lactylate; konjac flour; gelatinization; swelling power