Physicochemical Characterization and Properties of Cassava Starch: A Review
Andrés Felipe Chamorro1, Manuel Palencia2, Tulio Armando Lerma3
1Research Group of Electrochemistry and Environment (GIEMA), Faculty of Basic Sciences, Universidad Santiago de Cali, Cali 760035, Colombia.
Polymers
|June 27, 2025
Summary
Cassava starch, a key component of this tropical tuber, has unique physicochemical properties. This review details its structure, morphology, and how cooking alters these characteristics.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Cassava (Manihot esculenta Crantz) is a vital global food source, particularly in tropical regions.
- Cassava root's primary component is starch, a polysaccharide crucial for dietary calories.
- Starch's physicochemical properties are significantly influenced by processing and cooking methods.
Purpose of the Study:
- To review and synthesize information on cassava starch structure and morphology.
- To elucidate the physicochemical properties of cassava starch, including gelatinization, pasting, and retrogradation.
- To discuss characterization methods for analyzing physical and chemical changes in cassava starch.
Main Methods:
- Literature review of scientific publications on cassava starch.
- Analysis of studies detailing cassava starch structure and morphology.
- Compilation of data on cassava starch physicochemical properties (gelatinization, pasting, retrogradation).
Main Results:
- Cassava starch exhibits distinct structural and morphological characteristics.
- Physicochemical properties like gelatinization, pasting, and retrogradation are sensitive to processing.
- Various characterization techniques are effective in monitoring starch modifications.
Conclusions:
- Understanding cassava starch properties is crucial for food processing and applications.
- Processing significantly impacts cassava starch's functional attributes.
- Characterization methods are essential for quality control and product development involving cassava starch.
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