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Preferencia de uso de la yuca, en base a las correlaciones entre composicion de la raiz, propiedades fisicoquimicas y funcionales del almidon de yuca

Sanchez T., Dufour D., Ceballos H., Mestres C., Reynes M.. 2009. Alimentos Hoy (18) : 7 p.. Congreso Iberoamericano de Ingenieria en Alimentos. 7, 2009-09-06/2009-09-09, Bogota (Colombie).

A group of 118 representative accessions (based on dry matter content, DMC; cyanogenic compounds, CC; amylose % and RVA functional properties) from CIAT¿s germplasm cassava collection was selected for this study. Average DMC and CC were 32% and 696 ppm, respectively. Average contents (dry basis) were: starch, 84%; fiber, 3.5%; sacarose, 3.1%; glucose and fructose 1% each, and nitrogen (N) 0.64%. Gelatinization enthalpy was 15J/g; and gelatinization temperature (TG) was 61.3°C. Average amylose content (quantified through DSC) was 20%. Swelling power, solubility and Ö evaluated through RVA at 75°C were 30.0g/g, 10.6%, and 0.7, respectively. Root DMC was correlated with starch, fiber and sugars contents. TG was strongly associated with pasting temperature (Tpasting) of the gels obtained from the RVA. Percentage of amylose correlated well with gel clarity. CC correlated with swelling power. This study allows a better understanding of the preference by processors and consumer of cassava products from "bitter" germplasm. This type of cassava is used in traditional processes in the production of healthy foods which meet the required physicochemical and sensorial characteristics. (Résumé d'auteur)

Mots-clés : manioc; manihot esculenta; colombie

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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