02604naa a2200277 a 450000100080000000500110000800800410001902200140006010000150007424501430008926000090023252016600024165300120190165300190191365300130193265300220194565300220196770000160198970000170200570000190202270000180204170000190205970000210207870000180209977302090211711202542014-11-13       2012    bl uuuu     u00u1 u    #d  a2304-79921 aCOELHO, B.  aStarch analysis of cassava roots (Manihot esculenta Crantz) cultivated by family farmers of Santa Catarina, Brazil.h[electronic resource]  c2012  aThe cassava starch (Manihot esculenta Crantz) is a biomass largely used in industry. The EPAGRI?s cassava germplasm bank contains hundreds of genotypes cultivated by small farmers in southern Brazil. Despite the claimed high genetic variability, a shortage of chemical composition information of those accesses remains. This work aimed to determine the extraction yield, starch density, and amylose content of root samples of Branca da Penha (BP), Samambaia (SM), Torta da Penha (TP), Amarelinha (AM), and Oriental (OR) genotypes. For starch extraction, samples (500g ? f. w.) were minced, grinded, and filtered out affording the starch milk. This biomass stood for 5 h for decanting of the starchy fraction. Starch density (g.cm-??) was determined through a Helium gas pycnometer as amylose content used an external standard curve of cassava amylose/amilpectina (0-0.03 mg.mL-1, r2 = 0.99, y = 38,923x) and UV-visible spectrophotometry. The starch extraction yields varied from 17.4% (BP) to 21.7% (TP), while amylose contents of 13.1% (AM) to 17.7% (BP) were detected, differing statistically (P?0.05, Tukey test) and suggesting distinct rheological properties to the starches. Superior values of starch density (1.62 to 1.67g.cm-??, P?0.05, Tukey test) were found comparatively to the maximum requested by industry. Such a trait is important economically by showing an inverse relation with the starch sedimentation and centrifugation times over the extraction process. The results indicate a distinct amidic profile for the genotypes and their potential application in the food industry, e.g., for improving the texture, shape, and integrity of foods.  aCassava  aFamily farmers  aMandioca  aManihot esculenta  aStarch of cassava1 aMORESCO, R.1 aNUNES, E. C.1 aUARROTA, V. G.1 aMARASCHIN, M.1 aNEUBERT, E. O.1 aPERUCH, L. A. M.1 aG??MEZ, C. U.  tIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY: "ADDRESSING GLOBAL FOOD SECURITY AND WELLNESS THROUGH FOOD SCIENCE AND TECHNOLOGY", 16., 2012, Foz do Igua??u, PR. Anais... Foz do Igua??u: IUFoST, 2012.