01464naa a2200229 a 450000100080000000500110000800800410001910000170006024501230007726000090020052008240020965000100103365000130104365000090105665000150106565300140108065300150109470000180110970000230112770000170115077300670116716464912023-04-25       1990    bl uuuu     u00u1 u    #d1 aWOSIACKI, G.  aThe Cassava (Manihot Esculenta, C.) C. V. Pioneira - 2- Characteristics of the Starch Fraction.h[electronic resource]  c1990  aPioneira is a brazilian cassava cultivar that can be fried without previous cooking. The characteristic of cassava cultivar intended to be used directly as food are strongly influenced by its physicochemical components, especially by the starch fraction, both in terms of quality and quantity. This fraction, isolated from samples of roots harvested with 9 months of cultivation, shows higher frequency of granules belonging to the size class 4,93-7, 38 micrometer, with a typical shape for cassava but smaller than that reported in the bibliography. Purified fraction shows 2,68% of ballast and 0,45 as the amylose/amylopectin ratio. Viscographic analysis of 6% starch pastes in neutral pH shows round shaped and well-defined peak, with lower values when the starch was isolated from roots cultivated during 24 months.  aAmido  aMandioca  aRaiz  aTecnologia  aCozimento  aCultivares1 aCEREDA, M. P.1 aSARMENTO, S. B. S.1 aABBUD, N. S.  tArquivos de Biologia e Tecnologiagv.33, n.2, p.255-264, 1990.