Phenotypic diversity of starch pasting properties in cassava for food industry

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dc.creatorCristiano Silva dos Santos
dc.creatorMassaine Bandeira e Sousa
dc.creatorAna Carla Brito
dc.creatorLuciana Alves de Oliveira
dc.creatorCarlos Wanderlei Piler Carvalho
dc.creatorEder Jorge de Oliveira
dc.date2023
dc.date.accessioned2026-07-07T03:55:08Z
dc.descriptionThe aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, especially for pasting temperature and setback. Certain strong correlations indicate that selection based on a specific viscogram trait can be used for indirect selection (e.g., the correlation between peak viscosity and breakdown 0.85). The lowest Bayesian information criterion identified five different groups. Groups 3 and 4 exhibited high pasting temperatures, while Groups 3 and 5 exhibited low setbacks. Group 3 also exhibited low viscosity and breakdown. However, we focused on selecting cassava accessions with a high pasting temperature and low setback, as these are the most important traits for industrial applications. The predicted genetic gains from the selection of the top 15 cassava accessions for increasing pasting temperature and decreasing setback were 4.40% and 53.17%, respectively. The increased pasting temperature (~72.89°C) and high amplitude of setback (~600 cP) due to selection can guide the utilization of the cassava germplasm for breeding and provide a basis for further studies to develop varieties with added value, especially in the food industry.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303075473007
dc.identifierhttps://www.redalyc.org/journal/3030/303075473007/
dc.identifierhttps://www.redalyc.org/journal/3030/303075473007/html/
dc.identifierhttps://www.redalyc.org/journal/3030/303075473007/303075473007.epub
dc.identifierhttps://www.redalyc.org/journal/3030/303075473007/movil
dc.identifier10.4025/actasciagron.v45i1.56361
dc.identifier.urihttp://hdl.handle.net/123456789/447365
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Vol.45
dc.subjectAgrociencias
dc.titlePhenotypic diversity of starch pasting properties in cassava for food industry
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá