MIRS & pectin content analyses for cassava cooking properties

Meghar Karima, Domingo Romain, Ollier Léa, Arufe Vilas Santiago. 2023. MIRS & pectin content analyses for cassava cooking properties. Montpellier : RTB Breeding-CIRAD, 14 p.

Résumé : Polysaccharides are the main component of cell walls in plants. Among them, pectin, cellulose and hemicellulose are composed of various sugars residues than may affect the structure but also the behaviour and textural properties of roots, bananas and tubers. In raw products but also in cooked products. The main aim of this study was to determine pectin content of different cassava genotypes during storage at different conditions (-20°C and -80°C) and from different drying methods (air drying and freeze-drying) and the acquisition of Mid infrared spectroscopy (MIRS) spectra of these flours in order to evaluate the potential of MIRS for pectin content prediction in cassava flours. Different multivariate analyses such as PLSR, SVMR, CovSel-MLR were applied.

Mots-clés libres : Pectin, Galacturonic acid, Storage, MIRS, Prediction, Statistics

Agences de financement hors UE : Centro Internacional de la Papa, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Bill and Melinda Gates Foundation

Projets sur financement : (FRA) RTB Breeding

Auteurs et affiliations

• Meghar Karima, CIRAD-PERSYST-UMR Qualisud (FRA)
• Domingo Romain, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-6372-4925
• Ollier Léa, CIRAD-PERSYST-UMR Qualisud (FRA)
• Arufe Vilas Santiago, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-8644-6921

Source : Cirad-Agritrop (https://agritrop.cirad.fr/612329/)

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