Características morfológicas e culinárias de etnovariedades de mandioca de mesa em diferentes épocas de colheita

Abstract

Resumo As raízes da mandioca são ricas em carboidratos e amplamente consumidas em todo o mundo. Objetivou-se, neste estudo, avaliar características morfológicas e culinárias de quatro etnovariedades de mandioca (Cacau branca, Cacau roxa, Cacau amarela e Mandioca pão), em diferentes épocas de colheita. As características avaliadas foram: forma da raiz, cor da película, textura da epiderme, cor do córtex, cor da polpa, descascamento da película e do córtex, tempo de cozimento, padrão de massa cozida e deterioração pós-colheita das raízes. As etnovariedades exibiram variação fenotípica quanto às características morfológicas. A Cacau branca e a Cacau roxa apresentaram descascamento fácil nas três primeiras épocas de colheita. O tempo de cocção variou de ‘bom’ a ‘ruim’ entre as etnovariedades, sendo que a Cacau roxa apresentou o menor tempo de cozimento (15 min), aos seis meses, e a Cacau amarela, o maior tempo (35 min), aos 10 e 12 meses. A Cacau branca e a Cacau roxa apresentaram maior nota média quanto à classificação de massa cozida, sendo as mais indicadas para utilização como mandioca de mesa. Quanto às características ‘tempo de cocção’ e ‘qualidade da massa cozida’, as raízes das quatro etnovariedades, colhidas aos seis e oito meses pós-plantio, apresentaram-se ideais para o consumo de mesa. O tempo de cozimento apresentou aumento crescente de acordo com a permanência das plantas no campo. As etnovariedades Cacau amarela e Mandioca pão são as mais indicadas para cultivos que visem à comercialização, pois apresentaram, em todas as épocas de colheita, menor susceptibilidade à deterioração.

Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

“…The cooking of sweet cassava roots, as well as the physical and chemical characteristics are influenced by several factors, such as cultivar, age at harvest, cultivation practices and environmental conditions, which may lead to changes in the chemical composition of the cassava root (Lorenzi, 1994;Beléia et al, 2004;Oliveira & Moraes, 2009;Franck et al, 2011). The cooking time is related to the quality of the cooked mass, i.e., for a shorter time, the mass generated will be the most relevant (Lorenzi, 1994;Beléia et al, 2006;Pedri et al, 2018).…”

“…Regarding the cyanogenic compounds, the pulp color of the sweet cassava roots can vary from white to yellow, i.e., an important characteristic that interferes with consumer acceptance, varying according to the region of the country (Carvalho et al, 2017). In the studies carried out to characterize the fresh sweet cassava roots, ashes, color, cooking time, fibers, lipids, minerals, moisture, pH, proteins, pulp yield, starch, titratable acidity and total carotenoids have been evaluated (Alves et al, 2008;Carvalho et al, 2017;Ceni et al, 2009;Mezette et al, 2009;Pedri et al, 2018). The chemical composition of cassava roots has an average value of 61.8% of moisture, 36.2% of carbohydrates, 1.9% of dietary fiber, 1.1% of protein, 0.6% of ash and 0.3% of lipids (Universidade Estadual de Campinas, 2011).…”

Sweet cassava cooking time

“…The roots with high carotene content tend to suffer less from PPD (Sánchez et al, 2006;Morante et al, 2010;Pedri et al, 2018). Roots with amylose-free starch, showed less PPD.…”

Sensory quality and physicochemical properties of cassava roots as a function of technological management levels and harvest times

“…Also, the age of the plants is a major factor for their sensory acceptance (Franck et al, 2011). The quality of the roots is an important parameter that involves varied and complex factors, as they constitute a set of physical, chemical, and sensory characteristics (Pedri et al, 2018). In addition, properties such as color, texture, and appearance are important for consumer acceptance and encompass the sensory quality of the roots (Franck et al, 2011).…”

“…Investment in fertilization (Rós et al, 2013;Fermont et al, 2009) and the duration of the growing season for cassava plants are directly related to root productivity (Fagundes et al, 2009). On the other hand, farmers and consultants believe that the practice of fertilization and the delay in harvest affect the taste and texture of the roots (Franck et al, 2011;Pedri et al, 2018;Tironi et al, 2019). However, there are no studies that relate the technological level of management and harvest time with the sensory aspects and chemical composition of the roots.…”