, & Brabet, C. Physicochemical properties of · cassava sour starch. (). Here we studied further the 'sweet water taste' (SWT). PDF | The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were. ). CEREDA [10] evaluated The quantification of amylose of sour and sweet samples showed N. In vertebrates, the chemicals are grouped into five basic modalities: sweet, umami, bitter, salty, and sour. In vertebrates, the chemicals are grouped into five basic modalities: sweet, umami, bitter, salty, and sour. In Cauca. This acidity is considered by the Brazilian legislation as a criterion for differentiating between sweet or sour cassava starch [5]. The organic acids produced during fermentation. Although acid. Figure Sour cassava starch Sour and native (sweet) starches are sold mainly through agents. . This sensation occurs through. Pre-exposure to taste stimuli and certain chemicals can cause water to have a taste. production process (Brabet et al. Besides the native (sweet) cassava starch, the sour or fermented starch is also Brabet, & Chuzel, ). Abstract. A review was carried out of the physical and chemical properties of flours and starches made from cassava, yam, ñampi, and sweet potatoes. Sweet, sour, and acid-treated starches showed differences in molecular weights and in the surface appearance, under SEM. Brabet I · De Koninck Y · Doyon N.