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Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots

Tran T., Zhang X., Ceballos H., Moreno J.L., Luna J., Escobar A., Morante N., Belalcazar J., Becerra López-Lavalle L.A., Dufour D.. 2021. International Journal of Food Science and Technology, 56 (3) : p. 1193-1205.

DOI: 10.1111/ijfs.14769

Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labor-intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8-11 months after planting. CT showed differences for plant age at harvest and among genotypes. During boiling, roots absorbed water (WAB) and thus reduced their relative density (DEN). We classified three groups of genotypes with increasing CT (=25min, 25 to 40min, >40min), associated with decreasing WAB, respectively 15.3±3.1, 10.7±1.7 and 4.9±3.8% of initial root weight. A similar trend was observed for changes in DEN (46.3±9.8, 54.5±11.1 and 75.9±6.9% of initial DEN, respectively). The highest correlations between WAB and DEN with CT (r2 > 0.6) were found at 30-min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT.

Mots-clés : manioc; cuisson à l'eau; qualité des aliments; comportement du consommateur; préférence alimentaire; teneur en matière sèche; temps de cuisson

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