02356naa a2200313 a 450000100080000000500110000800800410001902200140006002400560007410000170013024501970014726000090034450000380035352013500039165000100174165000110175165000180176265000220178070000220180270000160182470000210184070000200186170000130188170000200189470000230191470000190193770000160195677300700197221626472024-03-06       2024    bl uuuu     u00u1 u    #d  a0141-81307 ahttps://doi.org/10.1016/j.ijbiomac.2024.1296082DOI1 aKAROW, M. F.  aNatural fermentation of potato (Solanum tuberosum L.) starchbEffect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties.h[electronic resource]  c2024  aAvailable online 23 January 2024.  aNatural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.  aAmido  aBatata  aFermentação  aSolanum Tuberosum1 aSANTOS, F. N. DOS1 aBIDUSKI, B.1 aKROLOW, A. C. R.1 aSILVA, F. T. DA1 aEL HALAL1 aMACAGNAN, K. L.1 aZAVARESE, E. DA R.1 aDIAS, A. R. G.1 aDIAZ, P. S.  tInternational Journal of Biological Macromoleculesgv. 261, 2024.