Physical-chemical characteristics of sweet cassava varieties

Abstract

In order to evaluate the physical-chemical characteristics of nineteen sweet cassava varieties (Milagrosa, Paraguai, Maragogipe, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca and BRS Rosada) this study was conducted at the State University of Southwest Bahia, in Vitoria da Conquista -BA. It was evaluated the pH, soluble solids, acidity, texture, cooking time, starch, amylose, amylopectin content, protein content and ash content of roots harvested at 12 months of age. We used a completely randomized design, with 3 repetitions. The data were submitted to analysis of variance and subsequently the treatment means were grouped by the Scott-Knott procedure, a 5% probability. There were differences between all the features, except for the ash content. Observed pH near neutral results in all varieties, with the highest values found in varieties Calombo and BRS Gema de Ovo. The Milagrosa variety had a higher percentage of soluble solids and higher texture. The IAC 576-70 stood out as the texture, the cooking time, the starch content and protein content. The highest percentage of amylose and amylopectin the lowest percentage was observed in the BRS Dourada.Key words: starch; baking; Manihot esculenta Crantz; post-harvest; genetic variability Características físico-químicas de variedades de mandioca de mesa RESUMO Com objetivo de avaliar características físico-químicas de dezenove variedades de mandioca de mesa (Milagrosa, Paraguai, Maragogipe, IAC 576-70, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca e BRS Rosada) foi realizado este estudo na Universidade Estadual do Sudoeste da Bahia, em Vitória da Conquista -BA. Avaliou-se o pH, sólidos solúveis, acidez titulável, textura, tempo de cozimento, teor de amido, teor de amilose, teor de amilopectina, teor de proteína e teor de cinzas de raízes colhidas aos 12 meses de idade. Utilizou-se o delineamento inteiramente casualizado, com 3 repetições. Os dados foram submetidos à análise de variância e, posteriormente, as médias dos tratamentos foram agrupadas pelo procedimento de Scott-Knott, a 5% de probabilidade. Houve diferença entre todas as características, à exceção do teor de cinzas. Observou-se resultados de pH próximos a neutralidade em todas as variedades, sendo os maiores valores encontrados nas variedades Calombo e BRS Gema de Ovo. A variedade Milagrosa apresentou maior porcentagem de sólidos solúveis e maior textura. A variedade IAC 576-70 destacou-se quanto à textura, tempo de cozimento, teor de amido e teor de proteína bruta. A maior porcentagem de amilose e a menor de amilopectina foram observadas na BRS Dourada.

Postharvest conservation of minimally processed cassava roots subjected to different packaging systems

“…The roots were immersed in water with different concentrations of citric acid after minimal processing, with texture values ranging between 39.66 N and 16.71 N. The storage temperature was set at 30 °C for 35 days. In turn, Teixeira et al (2017) obtained the average texture value of 22.66 N after harvesting cassava roots of the variety IAC 576-70, which is a lower value than that obtained for the same variety in the present study. The textural properties of minimally processed foods indicate their quality, in which packaging is fundamental to maintain the conservation of these products (Fernandes et al, 2016).…”

“…Foods with low acidity (pH > 4.5) are more susceptible to microbial, pathogenic, or deteriorating de-velopment (Franco & Landgraf, 2005). In this context, the pH observed in all treatments is favorable to the development of these microorganisms, which may cause a decrease in root storage time (Teixeira et al, 2017). Thus, the storage condition and temperature must be well defined for maintaining postharvest quality of minimally processed cassava roots.…”

“…This characteristic can influence the final quality of cassava products such as cakes, ice cream, biscuits, purees, and others. In addition, higher levels of soluble solids tend to provide more sweetness and better taste, meeting consumers' preference (Teixeira et al, 2017).…”

“…Cooking time is thus the main feature related to culinary quality. Teixeira et al (2017) state that cassava consumers are demanding about root cooking time, which must be as short as possible to be considered of good quality. These authors obtained a cooking time of 14 minutes for the same variety of this study.…”

Características Físico-Químicas De Raízes De Mandioca De Mesa

“…Em relação ao pH, os valores variaram entre 6,65 e 6,32 tendo a variedade BRS Gema de ovo com o maior valor (6,65). Resultados próximos aos encontrados por Teixeira et al (2017), avaliando 20 variedades de mandioca de mesa, obteve variação entre 6,84 e 6,32, com pH de 6,69 para a variedade BRS Gema de ovo. A acidez constitui fator de grande importância para o sabor e aroma dos frutos, cujo pH influencia o escurecimento oxidativo dos tecidos vegetais (LEME et al, 2015).…”