In situ dynamic rheological analysis of raw yam tubers: A potential phenotyping tool for quality evaluation

Otegbayo Bolanle Omolara, Tran Thierry, Ricci Julien, Gibert Olivier. 2024. In situ dynamic rheological analysis of raw yam tubers: A potential phenotyping tool for quality evaluation. Journal of the Science of Food and Agriculture, 104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4746-4757.

Résumé : Background: Most rheological analyses in yam have been done on starch gels, which requires starch extraction from the tubers. In situ rheology bypasses the need of starch extraction and relies on the original cell structure and complex matrix organization under stress or strain. Dynamic rheological properties of tuber from 16 accessions belonging to four yam species (Dioscorea rotundata, D. alata. D. bulbifera and D. dumetorum) were investigated for potential use as a medium throughput phenotyping screening tool that can indicate the quality of yam food products or their industrial potentials. Results: Rheographs of the tubers illustrated differences in the structure of D. bulbifera compared to other yam species. High initial storage modulus (G′) of yam parenchyma indicated tubers with strong and rigid structure which do not lose their structural integrity easily on heating. Dioscorea rotundata and D. alata varieties exhibited a lower temperature at which gelatinization took place (Tgel) equivalent to the irreversible transition during starch gelatinization (75.3 and 79.8 °C) and took shorter time (867 and 958 s, respectively) to reach the G′ maximum, compared to other species. The stress relaxation test showed that the higher the dry matter of the tubers, the higher the work to rupture the structure. Conclusion: Rheological characteristics G′, loss modulus (G″), swelling capacity and Tgel showed potential as suitable quality indicators for yam products. In situ rheological characterization of yam tubers could be used as an instrumental screening tool to phenotype for quality in yam products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Mots-clés Agrovoc : amidon, Dioscorea alata, Dioscorea rotundata, propriété rhéologique, igname, propriété physicochimique, tubercule, propriété technologique, qualité des aliments, Dioscorea, phénotype, rhéologie

Mots-clés géographiques Agrovoc : Côte d'Ivoire, Nigéria, Éthiopie

Mots-clés libres : Dioscorea, Viscoelastic properties, High-throughput screening, Consumer preferences, Efficient breeding

Classification Agris : Q04 - Composition des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

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

Agences de financement hors UE : Consortium of International Agricultural Research Centers, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Bill and Melinda Gates Foundation

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

Auteurs et affiliations

• Otegbayo Bolanle Omolara, Bowen university (NGA) - auteur correspondant
• Tran Thierry, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-9557-3340
• Ricci Julien, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-8883-7352
• Gibert Olivier, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-1447-9003 - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/605073/)

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