The aim of this study was to evaluate the physicochemical properties of cassava starch
that was processed using different parameters (types of water, drying temperatures and
milling sizes) to be added into the food products as an ingredient. Selected commercial
cassava starch was used as a reference. Mineral water showed a significantly higher value
(p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but
indicated no significant difference (p>0.05) with tap water for the swelling power,
solubility and gel strength of cassava starch. The increase in the drying temperature
significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of
cassava starch but significantly increased (p<0.05) its solubility. The increase in the
milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity
and gel strength of cassava starch. For industrial benefits, the use of mineral water for
starch processing, the lowest drying temperature of 70°C and the largest milling size of 63
μm shall be the best processing parameters to produce cassava starch with the highest
swelling power which could act as a reliable expansion aid in food products. These
parameters shall also be the best processing parameters to produce cassava starch with the
highest paste viscosity which could function as a desirable food thickening or gelling
agent, as well as the highest gel strength that could be applied as an excellent texture
enhancer, binder, or coating for food products.