Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

Mestres Christian, Taylor Mark, McDougall Gordon, Arufe Vilas Santiago, Tran Thierry, Nuwamanya Ephraim, Dufour Dominique, Nakitto Mariam, Meghar Karima, Rinaldo Dominique, Ollier Léa, Domingo Romain, Moreno Jhon Larry, Delgado Luis Fernando, Kouassi Hermann Antonin, Diby N’Nan A. Sylvie, Mbeguie A Mbeguie Didier, Akissoé Noël, Adinsi Laurent, Rolland-Sabaté Agnès. 2023. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. Journal of the Science of Food and Agriculture, 10 p.

Résumé : BACKGROUND: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical components on their cooking properties. RESULTS: Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA. CONCLUSION: The effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e. starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+.

Mots-clés Agrovoc : propriété physicochimique, banane plantain, manioc, igname, comportement du consommateur, amidon, propriété organoleptique, cuisson, patate douce, qualité des aliments, amylose, tubercule, enquête auprès des consommateurs, friture

Mots-clés géographiques Agrovoc : Ouganda

Mots-clés libres : Cooking behaviour, Texture, Dry matter, Multivariate statistics, Galacturonic acid, Amylose, Pectins

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 : 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

• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA) - auteur correspondant
• Taylor Mark, James Hutton Institute (GBR)
• McDougall Gordon, James Hutton Institute (GBR)
• Arufe Vilas Santiago, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-8644-6921
• Tran Thierry, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-9557-3340
• Nuwamanya Ephraim, NaCRRI (UGA)
• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-7794-8671
• Nakitto Mariam, CIP (UGA)
• Meghar Karima, CIRAD-PERSYST-UMR Qualisud (FRA)
• Rinaldo Dominique, INRAE (FRA)
• Ollier Léa, CIRAD-PERSYST-UMR Qualisud (FRA)
• Domingo Romain, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-6372-4925
• Moreno Jhon Larry, CIAT (COL)
• Delgado Luis Fernando, CIAT (COL)
• Kouassi Hermann Antonin, UNA [Université Nangui Abrogoua] (CIV)
• Diby N’Nan A. Sylvie, CNRA (CIV)
• Mbeguie A Mbeguie Didier, CIRAD-PERSYST-UMR Qualisud (CIV) ORCID: 0000-0002-9256-3999
• Akissoé Noël, UAC (BEN)
• Adinsi Laurent, UAC (BEN)
• Rolland-Sabaté Agnès, INRAE (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/606426/)

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