The effects of different ozone treatments on the sensory characteristics and pasting properties of cassava starch were studied. Cassava starch was humidified to obtain a final moisture content of approximately 30% and the product was exposed to ozone in gas form (14m~3/hr) pumped into a horizontal dry mixer at approximate concentrations of 40 ppm for 30, 60, 90 and 120 minutes and 118 ppm for 30 and 60 minutes. The ozonized samples presented higher peak viscosities and lower cooking stability under agitation than the untreated and control samples. The treatments that affected the greatest number of viscoamylographic characteristics were at 40 ppm/90 min. and 118 ppm/60 min. On the other hand, the sample treated at 40 ppm/30 min. did not present any significant change on its pasting properties. For the sensory characteristics, the samples treated at 40 and 118 ppm for 30 minutes were scored as different from the untreated sample regarding the color and odor, and the sample treated at 40 ppm for 90 minutes was scored as different only regarding the odor. Previous work showed that ozone can be efficient to decrease starch microbial contamination. However, the ozone treatment partially changed the pasting properties and sensory characteristics of cassava starch.
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