Proof of concept about biophysical bases of processing and cooking ability of boiled sweet potato. Biophysical characterization of quality traits, WP2

Mestres Christian, Ollier Léa, Tran Thierry, Moreno Jhon L., Zum Felde Thomas, Swanckaert Jolien, Banda Linly, Taylor Mark, McDougall Gordon. 2021. Proof of concept about biophysical bases of processing and cooking ability of boiled sweet potato. Biophysical characterization of quality traits, WP2. Montpellier : RTBfoods Project-CIRAD, 9 p.

https://doi.org/10.18167/agritrop/00711

Document technique et de recherche

Prévisualisation

Version publiée - Anglais
Sous licence

.
RTBfoods_Proof of Concept_Biophysical Bases of Processing & Cooking Ability_Boiled sweetpotato.pdf
Télécharger (548kB) | Prévisualisation

Résumé : 16 samples of sweet potatoes produced by CIP in Uganda were analysed by CIP in Uganda (cooking time, firmness, dry matter) then freeze-dried. Freeze-dried samples were than analysed by CIP-Peru (free sugars, starch, proteins by NIRS), JHI (beta-amylase activity, PME activity, cell wall characterization), CIAT (free sugars by HPLC, starch, amylose, RVA) and CIRAD (free sugars by HPLC, gelatinization and amylose by DSC and pectin contents by colorimetry). Unfortunately, no correlation between cooking time and firmness were observed and almost no significant correlation between cooking behaviour (cooking time or firmness) and the biophysical analyses (dry matter, starch characteristics, beta-amylase and PME activities) could be evidenced. In addition, no correlation with pectin level, assessed using the same procedure as for cassava, could be evidenced on a first test of 6 samples. Several correlations were however evidenced between RVA and biophysical analyses: pasting temperature measured with inhibitor can routinely be used to predict the true gelatinization temperature measured by DSC, and pasting viscosity with inhibitor was clearly correlated with starch content. However, the activity of beta-amylase did not appear correlated with RVA viscosities. There is clearly a need of more significant samples to test this proof of concept; cooking time and firmness of the studied samples were not evaluated with a suitable procedure; a new SOP for cooking and texture evaluation is now available and new samples characterized with this SOP should be used in year 4 for testing the proof of concept.

Mots-clés libres : Sweetpotato, Starch amylose, Gelatinization, RVA, Free sugars, PME/PMI, Beta-amylase, Pectins, Texture, Cooking time

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

Auteurs et affiliations