Functionality of cassava genotypes for waxy starch

Abstract: The objective of this work was to select cassava (Manihot esculenta) genotypes from the Brazilian germplasm bank with a functionality similar that waxy starch. A total 881 were pre-selected using principal component analysis and hierarchical clustering, their industrial potential compared 7745-5WX WX-Maize maize clones, both used as references. Two stood out: BGM0036 BGM0083. Samples these four characterized by means amylose content, scanning electron microscopy, X-ray diffraction, differential calorimetry, paste viscosity, chain-length distribution amylopectin. samples presented A-type crystallinity no statistical differences (p > 0.05) regarding degree (25.3 30.0), which shows proportions amylose/amylopectin fractions. No observed in microstructure starches. Initial gelatinization temperature amylopectin short chains very strong negative correlation, indicating lower proportion results higher initial gelatinization. BGM0083 show low final close starches, being an alternative for use different foods require stability during freezing.