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