Abstract: In this research, cassava starch was hydrolyzed at 80～81 ℃ by various acid concentrations (2%, 4%, 6%), solvent media (70% EtOH, 80% EtOH, 90% EtOH) and acid treatment periods (1～5 h). The changes of DE (dextrose equivalent), viscidity, granular shape and the degree of hydrolysis were investigated. The result showed that the degree of hydrolysis increased as the increase acid concentration at the same alcohol concentration (80% or 90%). Viscidity of hydrolyze amylodextrin was lower than of original corn starch. Starches hydrolyzed in 2%, 4%, 6% did not show granular shape changes. In 70% or 80 % ethanol medium, the DE of amylodextrin was lower than in 90% ethanol medium. Processing of acid hydrolysis was optimized. The acid hydrolysis conditions were give as follows: acid concentration 6%, solvent media 90% EtOH and temperature 3 h.

Key words: cassava starch, acid hydrolysis, amylodextrin