Resumo
Samples of three commercial varieties of cassava starch (Manihot utilissima Pohl) have been prepared in laboratory in order to find out it they differed in relation to viscosity. These varieties were Branca de Santa Catarina, Brava de Itu and Cafelha, considered to be very promising in relation to root yield. Viscosity measurements were made in Brabender Amylograph Viseograph and the data obtained were submited to statistical analysis. The results indicated that these cassava varieties differ substaneially in their starch viscosity.
Viscosidade da fécula de variedades de mandioca.(1) II - Curvas viscosimétricas das variedades branca de Santa Catarina Brava de Itu e Cafelha, determinadas em amostras preparadas em laboratório
José Arlindo de Camargo Pacheco
Engenheiro agrônomo, Secção de Tecnologia Agrícola, Instituto Agronômico de Campinas(2)
SUMMARY
Samples of three commercial varieties of cassava starch (Manihot utilissima Pohl) have been prepared in laboratory in order to find out it they differed in relation to viscosity. These varieties were Branca de Santa Catarina, Brava de Itu and Cafelha, considered to be very promising in relation to root yield.
Viscosity measurements were made in Brabender Amylograph Viseograph and the data obtained were submited to statistical analysis. The results indicated that these cassava varieties differ substaneially in their starch viscosity.
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LITERATURA CITADA
Referências bibliográficas
- 1. Normanha, E. S. e A. S. Pereira. Aspectos agronômicos da cultura da mandioca. Bragantia 10: 179-202. 1950.
- 2. Pacheco, J. A. C. Observações preliminares sobre a influência da variedade de mandioca na viscosidade do polvilho. Bevista de Agricultura (Piracicaba) 25: 335-366. 1950.
- 3. Radley, J. A. Em Starch and its derivatives, pág. 31, Chapman & Hall Ltda. London. 1940.
Datas de Publicação
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Publicação nesta coleção
25 Maio 2010 -
Data do Fascículo
Jun 1951