Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas
2023
Mestres, Christian | Taylor, Mark | Mcdougall, Gordon | Arufe, Santiago | Tran, Thierry | Nuwamanya, Ephraim | Dufour, Dominique | Nakitto, Mariam | Meghar, Karima | Rinaldo, Dominique | Ollier, Lea | Domingo, Romain | Moreno, Jhon, Larry | Delgado, Luis, Fernando | Kouassi, Hermann, Antonin | Diby, N'Nan, Afoué Sylvie | Mbeguie‐a‐mbeguie, Didier | Akissoe, Noël | Adinsi, Laurent | Rolland‐sabate, Agnès | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | The James Hutton Institute | International Center for Tropical Agriculture [Colombie] (CIAT) ; Consultative Group on International Agricultural Research [CGIAR] (CGIAR) | National Crops Resources Research Institute (NaCRRI), Kampala, Uganda | Agrosystèmes tropicaux (ASTRO) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université Nangui Abrogoua (UNA) | Université Péléforo Gon Coulibaly (UPGC) | Université d’Abomey-Calavi - Faculté des sciences agronomiques (UAC FSA) ; Université d’Abomey-Calavi = University of Abomey Calavi (UAC) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | We are grateful for the grant opportunity INV-008567 (formerly OPP1178942): Breeding RTB Products for End User Preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF): https://rtbfoods.cirad.fr
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Mostrar más [+] Menos [-]Inglés. 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 Ca 2+ 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 Ca 2+ . © 2023 Bill and Melinda Gates Foundation. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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