In this way cassava starch has become a raw material with greater
potential to be processed, so that finished products with higher
aggregated value and shelf life can be obtained. As with most
starches, cassava starch is mainly composed of two polymers, both
consisting of glucose repeating units. The first one is amylose,
essentially a linear molecule, and it is present in a percentage varying
from 13 to 24% (Hoover, 2001; Rickard, Asaoka, & Blanshard,
1991).