Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots. (30th August 2020)

• Record Type: Journal Article
• Authors: Tran, Thierry; Zhang, Xiaofei; Ceballos, Hernan; Moreno, Jhon L.; Luna, Jorge; Escobar, Andrés; Morante, Nelson; Belalcazar, John; Becerra, Luis A.; Dufour, Dominique
• Is Part Of: International journal of food science & technology. Volume 56:Number 3(2021)
• Page Start: 1193
• Page End: 1205
• Publication Date: 2020-08-30
• Subjects: Cooking quality -- relative root density -- dry matter content -- high‐throughput phenotyping (HTPP) -- cassava quality -- breeding -- consumer preferences; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14769
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labour‐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 (≤25 min, 25–40 min and >40 min), 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 ( r 2 > 0.6) were found at 30‐min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT. Abstract : Genetic differences in boiled cassava roots. The photographs on the right illustrate contrasting examples of short and long cooking time. The appearance of friable roots (a trait required by consumers) changes during boiling. Roots with good cooking quality absorb water abundantly and quickly during boiling. As a result, their relative density is reduced. The graph in the top illustrates water absorption during boiling expressed as percentage of the initial weight of root samples from selected genotypes. The data are averages of four harvests at different ages of the plant (from 8 to 11 months after planting). The graph at the bottom presents the change of weight in water (expressed as percentage of the initial weight) during boiling roots from selected genotypes. Weight in water is directly associated with relative density. The data are from a single harvest at ten months after planting. In both plots, cooking time is indicated in brackets for each genotype.