Preferencia de uso de la yuca, en base a las correlaciones entre composicion de la raiz, propiedades fisicoquimicas y funcionales del almidon de yuca

Sanchez Teresa, Dufour Dominique, Ceballos Hernan, Mestres Christian, Reynes Max. 2009. Preferencia de uso de la yuca, en base a las correlaciones entre composicion de la raiz, propiedades fisicoquimicas y funcionales del almidon de yuca. Alimentos Hoy (18), 7 p. Congreso Iberoamericano de Ingenieria en Alimentos. 7, Bogota, Colombie, 6 Septembre 2009/9 Septembre 2009.

Titre anglais : Preferences in cassava utilization based on correlation between root composition, and starch physicochemical and functional properties

Résumé : A group of 118 representative accessions (based on dry matter content, DMC; cyanogenic compounds, CC; amylose % and RVA functional properties) from CIAT¿s germplasm cassava collection was selected for this study. Average DMC and CC were 32% and 696 ppm, respectively. Average contents (dry basis) were: starch, 84%; fiber, 3.5%; sacarose, 3.1%; glucose and fructose 1% each, and nitrogen (N) 0.64%. Gelatinization enthalpy was 15J/g; and gelatinization temperature (TG) was 61.3°C. Average amylose content (quantified through DSC) was 20%. Swelling power, solubility and Ö evaluated through RVA at 75°C were 30.0g/g, 10.6%, and 0.7, respectively. Root DMC was correlated with starch, fiber and sugars contents. TG was strongly associated with pasting temperature (Tpasting) of the gels obtained from the RVA. Percentage of amylose correlated well with gel clarity. CC correlated with swelling power. This study allows a better understanding of the preference by processors and consumer of cassava products from "bitter" germplasm. This type of cassava is used in traditional processes in the production of healthy foods which meet the required physicochemical and sensorial characteristics.

Mots-clés Agrovoc : Manihot esculenta, manioc

Mots-clés géographiques Agrovoc : Colombie

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Sanchez Teresa, CIAT (COL)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (COL) ORCID: 0000-0002-7794-8671
• Ceballos Hernan, CIAT (COL)
• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)
• Reynes Max, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/553670/)

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