## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c} \hline
**Samples** & **Region** & **pH** & **Moisture (\%)** \\ \hline GMH32 & South & 4.40 \(\pm\) 0.10 \({}^{\text{a,b,c,d}}\) & 37.66 \(\pm\) 0.81 \({}^{\text{c,d,e,f,g,h}}\) \\ GMH33 & South & 4.00 \(\pm\) 0.20 \({}^{\text{d,e,f,g,h}}\) & 38.78 \(\pm\) 0.03 \({}^{\text{a,b,c,d,e,f,g}}\) \\ GMH34 & Southeast & 4.40 \(\pm\) 0.10 \({}^{\text{a,b,c,d}}\) & 36.88 \(\pm\) 0.71 \({}^{\text{e,f,g,h}}\) \\ GMH35 & Southeast & 4.30 \(\pm\) 0.10 \({}^{\text{a,b,c,d,e}}\) & 37.58 \(\pm\) 0.35 \({}^{\text{c,d,e,f,g,h}}\) \\ \hline \end{tabular}
\end{table} 
Table 1: _Cont._Moreover, it is important to highlight that the efficacy of these additives depends on the use of adequate concentrations and optimal processing conditions to ensure their intended functional performance. Initially, it was observed that hydrated cassava starch produced by the same manufacturer were predominantly grouped together in the same cluster. These were GMH7 and GMH24; GMH9 and GMH12; GMH16 and GMH24; GMH5 and GMH35; GMH13 and GMH34; GMH31 and GMH32; GMH8, GMH21 and GMH22; and GMH20 and GMH23. An exception in this case was observed with the hydrated cassava starch GMH1 and GMH19, which, despite being produced by the same manufacturer, were placed in separate clusters. This highlights a lack of consistency (homogeneity), even in processes that are adopted and standardized by the same manufacturer [43]. Table 3 compares the range and average values of the analyzed variables of the groups formed in the cluster analysis, where it is possible to observe the main characteristics of each group. It can be observed that the moisture range covered by all groups is similar, varying from 36% to 41%. As for pH, G1 consisted of the most acidic hydrated cassava starch, followed by G4 and G3, which included hydrated cassava starch with intermediate acidity. Finally, G2 consisted of the least acidic hydrated cassava starch. Furthermore, it was also observed that no clear relationship was found between pH values and the presence of acidulants and/or preservatives in the hydrated cassava starch composition. It was expected that hydrated cassava starch with acids in their composition would present lower pH values; however, this phenomenon was not observed (Table 3), which may indicate \begin{table}
\begin{tabular}{c c c c c} \hline
**Group 1 (G1)** & **Group 2 (G2)** & **Group 3 (G3)** & **Group 4 (G4)** \\ \hline GMH1 \({}^{\text{a,A,P}}\) & GMH2 P & GMH3 \({}^{\text{A,P}}\) & GMH4 \\ GMH7 \({}^{\text{b}}\) & GMH5 e\({}^{\text{P}}\) & GMH17 \({}^{\text{A,P}}\) & GMH6 \({}^{\text{A,P}}\) \\ GMH9 \({}^{\text{c,A,P}}\) & GMH10 P & GMH26 & GMH8 \({}^{\text{h}}\) \\ GMH12 \({}^{\text{c,A,P}}\) & GMH13 \({}^{\text{f,A,P}}\) & GMH30 P & GMH11 \\ GMH14 P & GMH15 A,P & GMH33 P & GMH19 \({}^{\text{a,A,P}}\) \\ GMH16 \({}^{\text{d}}\) & GMH28 A,P & GMH20 \({}^{\text{i}}\) \\ GMH18 A & GMH31 g,P & GMH21 h \\ GMH24 b & GMH32 g,P & GMH22 h \\ GMH25 & GMH34 f,A,P & GMH23 i \\ GMH27 d & GMH35 e,P & & \\ GMH29 & & & \\ \hline \end{tabular}
\end{table} 
Table 2: Groups of hydrated cassava starch, obtained by segmentation analysis. Identical lowercase letters indicate hydrated cassava starches produced by the same manufacturer. A—acidulant in the composition; P—preservative in the composition. \begin{table}
\begin{tabular}{c c c c c} \hline
**Parameter** & **G1** & **G2** & **G3** & **G4** \\ \hline pH & 3.47–3.70 & 4.30–4.63 & 4.00–4.20 & 3.77–3.91 \\ pH average \({}^{\text{*}}\) & 3.60 \(\pm\) 0.05 d & 4.45 \(\pm\) 0.08 a & 4.13 \(\pm\) 0.09 b & 3.84 \(\pm\) 0.07 c \\ \hline Moisture (\%) & 36.04–41.47 & 36.88–40.28 & 36.00–40.31 & 36.8–40.54 \\ Moisture (\%) & 39.03 \(\pm\) 1.50 a & 38.4 \(\pm\) 1.05 a & 38.14 \(\pm\) 1.77 a & 38.33 \(\pm\) 1.31 a \\ average \({}^{\text{*}}\) & & & & \\ \hline \end{tabular}
\end{table} 
Table 3: pH and moisture (%) range and average values for each group of hydrated cassava starch. \({}^{\text{*}}\) Values are expressed as mean \(\pm\) standard deviation.