Table 1.
– Biochemical characterization of the starch samples
| Samples | Batch number | Moisture (%) | Amylose (%) | Amylopectin (%) | Amylose/ amylopectin | Sugar (g/100 g)* | Glucose (g/100 g)² | Fructose (g/100 g)³ | Saccharose (g/100g)4 | |
|---|---|---|---|---|---|---|---|---|---|---|
| SMS | Aa | 001–18¹ |
10.9 ± 0.11 |
19.2 ± 0.74 |
80.8 | 0.24 |
40 ± 0.01 |
15 ± 0.00 | 25 ± 0.01 | - |
| Ab | 001–18¹ |
10.5 ± 0.09 |
21.1 ± 2.02 |
78.9 | 0.27 |
38 ± 0.00 |
14 ± 0.00 | 24 ± 0.00 | - | |
| Ac | 001–18¹ |
11.5 ± 0.06 |
20 ± 0.98 |
80.0 | 0.25 |
30 ± 0.14 |
15 ± 0.01 | 23 ± 0.00 | - | |
| B | 5,923,346 |
10.8 ± 0.13 |
18.8 ± 0.18 |
81.2 | 0.23 | - | - | - | - | |
| C | 004 |
11.9 ± 0.17 |
18.1 ± 0.31 |
81.9 | 0.22 |
28 ± 0.07 |
13† | 24 ± 0.00 | - | |
| D | C19BRVP263 |
10.3 ± 0.26 |
20 ± 1.82 |
80 | 0.25 |
39 ± 0.00 |
15 ± 0.00 | 24 ± 0.00 | - | |
| E | 19.GMA.049** |
12.8 ± 0.36 |
19.2 ± 1.07 |
80.8 | 0.24 | - | - | - | - | |
| UCCS | F | 63 C, 67 C |
11.1 ± 0.31 |
22.1 ± 1.23 |
77.9 | 0.28 |
22 ± 0.14 |
- | 14 ± 0.00 | 24† |
| G*** | 2,607,202,019 |
10.1 ± 0.34 |
23.1 ± 2.27 |
76.9 | 0.30 | - | - | - | - | |
| H | 174D9 |
7.3 ± 0.21 |
23.4 ± 2.4 |
76.6 | 0.31 | - | - | - | - |
SMS: Sweet manioc starch; UCCS: Uncooked cornstarch
¹There was a unique annual batch number for the sample A (sweet manioc starch Fritz e Frida® although the manufacture and the expiration dates are different among the samples, as indicated by a, b and c
*Total amount of sugar in the dried material
**Tapioca gum: drained sweet manioc starch before the room-temperature dry process. For this study, we conducted a lyophilization to avoid water excess
***French brand made in Brazil
†Detected in only one triplicate test
Detection range (DR) and quantification range (QR). ²Saccharose: DR = 0.032 g/100 g and QR = 0.097 g/100 g; ³glucose DR = 0.022 g/100 g and QRv = 0.067 g/100 g; [4]fructose DR = 0.010 g/100 g and QR = 0.029 g/100 g.
(-): values below detection range