Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots

Tran Thierry, Zhang Xiaofei, Ceballos Hernan, Moreno Jhon L., Luna Jorge, Escobar Andrés, Morante Nelson, Belalcazar John, Becerra López-Lavalle Luis Agusto, Dufour Dominique. 2021. Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1193-1205.

Url - autre : https://rtbfoods.cirad.fr/news/correlation-of-cooking-time-with-water-absorption-ijfst

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labor‐intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8‐11 months after planting. CT showed differences for plant age at harvest and among genotypes. During boiling, roots absorbed water (WAB) and thus reduced their relative density (DEN). We classified three groups of genotypes with increasing CT (≤25min, 25 to 40min, >40min), associated with decreasing WAB, respectively 15.3±3.1, 10.7±1.7 and 4.9±3.8% of initial root weight. A similar trend was observed for changes in DEN (46.3±9.8, 54.5±11.1 and 75.9±6.9% of initial DEN, respectively). The highest correlations between WAB and DEN with CT (r2 > 0.6) were found at 30‐min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT.

Mots-clés Agrovoc : manioc, cuisson à l'eau, qualité des aliments, comportement du consommateur, préférence alimentaire, teneur en matière sèche

Mots-clés complémentaires : temps de cuisson

Mots-clés libres : Cooking quality, Relative root density, Dry matter content, High‐throughput phenotyping (HTPP), Cassava quality, Breeding, Consumer preferences

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Tran Thierry, CIRAD-PERSYST-UMR Qualisud (COL) ORCID: 0000-0002-9557-3340
• Zhang Xiaofei, CIAT (COL)
• Ceballos Hernan, CIAT (COL) - auteur correspondant
• Moreno Jhon L., CIAT (COL)
• Luna Jorge, CIAT (COL)
• Escobar Andrés, CIAT (COL)
• Morante Nelson, CIAT (COL)
• Belalcazar John, CIAT (COL)
• Becerra López-Lavalle Luis Agusto, CIAT (COL)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671

Source : Cirad-Agritrop (https://agritrop.cirad.fr/596333/)

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