| Summary: | Starch is one of the most important sources
of reserve of carbohydrate in plants and the main source in
the human diet due to its abundance in the nature. There no
other food ingredient that can be compared with starch in
terms of sheer versatility of application in the food industry.
Unprocessed native starches are structurally too weak
and functionally too restricted for application in today’s
advanced food and industrial technologies. The main
objective of this study was to compare the thermal behavior
of native cassava starch and those treated with hydrogen
peroxide, as well as those treated with hydrogen peroxide
and ferrous sulfate. The cassava starch was extracted from
cassava roots (Manihot esculenta, Crantz) and treated by
standardized hydrogen peroxide (H2
O2
) solutions at 1, 2
and 3% (with or without FeSO4
). Investigated by using
they are thermoanalytical techniques: thermogravimetry
- TG, differential thermal analysis – DTA and differential
scanning calorimetry - DSC, as well as optical microscopy
and X-ray powder diffractometry. The results showed the
steps of thermal decomposition, changes in temperatures
and in gelatinization enthalpy and small changes in
crystallinity of the granules.
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