Physicochemical Properties Of Three Sugary Cassava Landraces [propriedades Físico-químicas De Três Acessos De Mandiocaba]

This study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculenta Crantz) landraces: São Francisco Bag 3, Manicueira 62, and Castanhal Iracema. These three landraces showed high estimated productivity (≥3.93kg plant-1) and had a high sugar content (≥3.92g 100g-1 of root), making them viable for use in syrup production, especially the São Francisco Bag 3 landrace (4.76g 100g-1). The Manicueira 62 landrace had the highest starch content (4.40g 100g-1). The three sugary cassava landraces exhibited high levels of cyanide (>195mg kg-1), indicating the need for processing prior to consumption.435792796Albuquerque, M., (1969) A Mandioca Na Amazônia, p. 222. , Belém: SUDAM(1997) Official Method of Analysis of Association of Official Analytical Chemistry. 16.ed, p. 1200. , AOAC, GaithersburgBligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal Biochemistry Physiology, 37 (8), pp. 911-917. , http://www.nrcresearchpress.com/toc/cjbp/37/8, Available from, Accessed: Nov. 17, 2011. doi: 10.1139/o59-099Bolhuis, G.G., The toxicity of cassava roots (1954) Netherlands Journal of Agricultural Science, 2 (3), pp. 176-185Cardoso, A.P., Processing of cassava roots to remove cyanogens (2005) Journal of Food Composition and Analysis, 18 (5), pp. 451-460. , http://www.sciencedirect.com/science/journal/08891575/18/5, Available from, Accessed: Nov. 17, 2011. doi: 10.1016/j.jfca.2004.04.002Cardoso, E.M., Sugary cassava (Manihot esculenta Crantz): Preliminary morphological characterization and agronomic evaluation (2012) INTERNATIONAL SCIENTIFIC MEET of the CASSAVA BIOTECHNOLOGY NETWORK, , http://webapp.ciat.cgiar.org/biotechnology/cbn/sixth_international_meeting/Posters-PDF/PS-2/E_Cardoso_AAA.pdf, 2004 Cali. 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Cali: Centro Internacional de Agricultura Tropical, 2004, Available from, Accessed: Apr. 9Carvalho, L.J.C.B., Identification and characterization of a novel cassava (Manihot esculenta Crantz) clone with high free sugar content and novel starch (2004) Plant Molecular Biology, 56 (4), pp. 643-659. , http://www.springerlink.com/content/h7769x33x5784x4t/fulltext.pdf, Available at, Accessed: Nov. 17, 2011. doi: 10.1007/s11103-004-4873-9Carvalho, L.J.C.B., (2000) Raiz De Reserva De Mandioca: Um Sistema Biológico De Múltiplas Unidades, p. 16. , Brasília: Embrapa Recursos Genéticos e BiotecnologiaCereda, M.P., Vilpoux, O.F., (2003) Tecnologia, Uso E Potencialidades De Tuberosas Amiláceas Latino Americanas, p. 711. , São Paulo: Cargill FoundationCereda, M.P., (2001) Propriedades Gerais Do Amido, p. 221. , São Paulo: Cargill FoundationChroma, M.E.T.E.R., (1989) Instruction Manual, p. 87. , Osaka: Minolta CarneraDer Agopian, R.G., Identification of fructooligosaccharides in different banana cultivars Journal of Agricultural and Food Chemistry, 56 (9), pp. 3305-3310. , http://pubs.acs.org/doi/abs/10.1021/jf073011l, Available from, Accessed: Nov. 17, 2011. doi: 10.1021/jf073011lEssers, A.J.A., (1993) Assay For the Cyanogen Content In Cassava Products, p. 9. , Wageningen: Wageningen University(2009) FAOSTAT: Top Production Cassava, , http://faostat.fao.org/site/339/default.aspx, FAO (FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS), Accessed: Nov 14, 2011. 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Caracterização de farinhas de tapioca produzidas no estado do Pará Characterization of tapioca flour obtained in Pará state, Brazil

A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculenta Crantz), amplamente consumida na Região Amazônica. O objetivo deste trabalho foi caracterizar duas farinhas de tapioca produzidas no estado do Pará: uma no Baixo Amazonas e outra na Zona Bragantina. As duas farinhas apresentaram perfis granulométricos distintos e diferença significativa (P 0,05) para a maioria dos parâmetros físico-químicos e tecnológicos analisados. A farinha de tapioca proveniente do Baixo Amazonas apresentou maior umidade (10,7%), em função da maior capacidade de adsorver água, devido a sua maior área específica (menor granulometria). A microscopia óptica com luz polarizada, juntamente com as características dos dois produtos indicou a inexistência de um processo padrão utilizado na produção da farinha de tapioca.<br>Tapioca flour is a typical food produced from cassava starch (Manihot esculenta Crantz), widely consumed in the Amazon Region. The aim of this study was to characterize two tapioca flours produced in Pará State, Brazil one in the West Region and other in Bragantina Area. Both tapioca flour presented distinct particle-size distribution and significant difference (P 0.05) for majority of the physico-chemical and technological parameters. Flour from West Region presented high moisture (10.7%), this due the greater capacity of water adsorption, attributed at its high specific area (smaller particle-size). The optical microscopy with polarized light and the technologic properties of the products did not showed a standard process for the production of tapioca flour