Abstract. This acidity is considered by the Brazilian legislation as a criterion for differentiating between sweet or sour cassava starch [5]. Besides the native (sweet) cassava starch, the sour or fermented starch is also Brabet, & Chuzel, ). (). A review was carried out of the physical and chemical properties of flours and starches made from cassava, yam, ñampi, and sweet potatoes. This sensation occurs through. production process (Brabet et al. Sweet, sour, and acid-treated starches showed differences in molecular weights and in the surface appearance, under SEM. 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. Although acid. Brabet I · De Koninck Y · Doyon N. In Cauca. , & Brabet, C. Here we studied further the 'sweet water taste' (SWT). The organic acids produced during fermentation. 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. ). Pre-exposure to taste stimuli and certain chemicals can cause water to have a taste. . Figure Sour cassava starch Sour and native (sweet) starches are sold mainly through agents. Physicochemical properties of · cassava sour starch.