Investigation of Gluten Contamination in Commercial Hydrated Cassava Starch and Its Physicochemical Properties
Source abstract
Abstract
Hydrated cassava starch is widely consumed for its convenience and to appeal to health-conscious individuals, including those with celiac disease, due to its gluten-free nature. However, potential gluten contamination during processing and the lack of specific regulations underscores the need for careful monitoring to ensure safety. Thus, this study aimed to evaluate the presence of gluten in different commercially available hydrated cassava starches and to partially characterize them regarding their physicochemical properties. Thirty-five samples of hydrated cassava starch from local markets in various regions of Brazil were analyzed. The samples underwent partial physicochemical characterization, including pH, moisture content, and particle size distribution. Additionally, gluten presence was assessed using a rapid detection kit. The hydrated cassava starch samples showed a wide pH range (3.4–4.6) and high moisture content (36.0–41.4%), indicating high perishability. Granulometry varied significantly, with samples above 39% moisture forming larger particles which result in irregular texture and inconsistency in tapioca production. Gluten contamination found in 5.71% of the 35 samples presents a risk to gluten-sensitive individuals, underscoring the urgent need for industry and regulatory agencies to implement routine gluten screening.
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Research context
OpenAlex topics: Food composition and properties · Celiac Disease Research and Management · Phytase and its Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, RJ, Brazil
Funding
CAPES (Fundação Coordenação de Aperfeiçoamento de Pessoal de Nível Superior–Código de Financiamento 001) · CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) · FAPERJ (Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro)
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